Wednesday, September 10, 2008

Organic To Go's New Seasonal Menus

Organic To Go, America’s first organic fast-casual cafe chain to be certified organic by the USDA, has launched new, seasonal fall and winter catering menus.
“At Organic To Go we dispel the notion that eating ‘organic’ means having to sacrifice our time-tested favorite dishes; we present fine fresh food and work hard to provide excellent service to put Customers First on every occasion, from tailgates and election parties to corporate meetings and holiday events,” said Jason Brown, Chairman and CEO of Organic To Go. “With 40% of our overall business coming from catering, we see an opportunity to offer our bicoastal markets a change toward wholesome organic catering options at work and at home. Now event planners and hosts can bring fresh, delicious meals to the boardroom and the table, free of harmful chemicals and additives. Our catering menu is made with all natural ingredients from sustainable sources for any size group.”
In addition to Organic To Go’s signature breakfast items, sandwiches, wraps, salads and entrees, 30 new seasonal menu items have been added including Beef Stew, Chicken Pot Pie, and Turkey Roulade made with organic and prairie-raised beef and all-natural chicken and turkey. Two new pizzas, Hawaiian and Supreme, have been added to the Pizza Organico selection of 18-inch hand-crafted pies. New snack bowls, such as the Good Morning, Healthy Choice, or the Chocolate Lover’s Snack Bowl are perfect for any meeting or event.

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