Muscle Maker Grill Flexes Up In California


Muscle Maker Grill, a chain of casual eateries that serves “great food with your health in mind,” has announced its first restaurant in California.

“We are confident that California is a perfect market for Muscle Maker Grill, and are thrilled to bring health-conscious residents a fast-dining option that fits into their lifestyle,” says Rod Silva, founder of Muscle Maker Grill. “We look forward to our continued growth in the Golden State.”

Recently ranked as the fastest growing restaurant concept in the United States by Restaurant Chain magazine, Muscle Maker Grill currently has 35 restaurants in New Jersey, New York, Pennsylvania, Florida, and now California. The new Antioch, California, restaurant is part of a multi-unit franchise deal to develop five Muscle Maker Grill restaurants in the East Bay area of California.

New franchise owners Tony Shoman and Sam Shaer of Brentwood, and Zee Dames of Oakland decided to expand Muscle Maker Grill into their home state because they recognized the void in healthy restaurant franchise concepts in the area.

“We were attracted to Muscle Maker Grill for its unique concept. After eating the food, I was convinced of the potential it could have on the West Coast,” says Shoman, who is a restaurant industry veteran. “We are excited to be a part of Muscle Maker Grill’s quickly growing team of franchisees.”

At Muscle Maker Grill, everything is prepared on premise with a menu that features lean, protein-based dishes, including chicken, seafood, pasta, burgers, wraps and entrée salads. It also offers a wide selection of protein shakes and supplements.

Muscle Maker Grill was founded in 1995 by Silva with the goal of offering people a nutritious alternative to fast-food restaurants. A fitness enthusiast since he was 18, Silva recognized a void in the marketplace for tasty, healthy meals. Silva’s vision has helped make Muscle Maker Grill one of the fastest-growing restaurant franchises in the country

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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