At Rachel’s Kitchen, breakfast is served all day. Offering all of the traditional comfort food basics, like steel-cut oatmeal smothered in strawberries and fluffy buttermilk pancakes topped with chocolate chips and syrup, the smallish bistro franchise serves up more exotic options too. The brand’s huevos rancheros, which are presented on a bed of blue corn tortillas, are topped with Cheddar cheese, avocado, black beans, and salsa.
Lunch includes fresh-chopped salads loaded with veggies, protein and fruits, gourmet sandwiches served on five different varieties of bread, and at least a dozen types of burgers and wraps. Generous pasta entrees built around homemade Bolognese and pesto cream sauces round out the food offerings, and a variety of smoothies, fresh-squeezed juices, and hot, iced, or blended coffee complete the menu.
Hungry yet? You should be.
“I think what differentiates us from other fast-casual restaurants is that people can come to us multiple times a week because our menu is so diverse,” noted Debbie Roxarzade, founder and CEO of the Rachel’s Kitchen brand. “Our menu ranges from healthy to indulgent and boasts a wide variety of foods. Our goal is to please a lot of different palates and become a ‘go-to’ dining destination for our customers. Guests can pop in one day for a tuna sandwich and return the next day for a hearty plate of pasta. The food is fresh and delicious, and there are plenty of options.”
Popular with several different niche markets – sales have been successful with the college crowd as well as with local businesspeople, families and women who lunch. Rachel’s Kitchen offers a casual but elegant atmosphere that is slightly more elevated than your average chain eatery. The concept was born out of Roxarzade’s ambitious culinary passion.
“I previously owned seven successful restaurants in Los Angeles but made the decision to relocate to the newest culinary capital of the world, Las Vegas,” Roxarzade said. “Home to more celebrity chefs than possibly anywhere else in the world, I couldn’t have picked a better location for my venture.”
Named after Roxarzade’s daughter, the first Rachel’s Kitchen was opened in 2006 – a quaint café featuring delicious and reasonably priced bistro fare. The concept was simple: Serve fresh, high-quality and great-tasting food with a gourmet touch at affordable prices. Fifteen years later, that single location has blossomed to eight unique destinations around the Las Vegas Valley, including a coveted spot inside McCarran International Airport where nearly 50 million visitors from all over the world are introduced to the brand every year.
“We grew and flourished quickly and started franchising in 2008,” Roxarzade said. “I felt like the brand was secure and the timing was right, but the country soon drifted into a recession, so it was a tough go.”
Rachel’s Kitchen persevered despite those challenges and thrived in a number of different markets and environments. Challenged once again by the global pandemic in 2020, the brand sustained itself by offering farm and protein boxes – grocery options that helped combat the area’s lack of fresh food items.
“I was happy that we were able to reinvent,” Roxarzade said.
Rachel’s Kitchen currently operates eight locations throughout Las Vegas and is eager to expand into new markets.
“We are currently focused on finding the right people to grow with us,” Roxarzade concluded.
For more information about franchise opportunities with Rachel’s Kitchen, visit franchise.rachelskitchen.com.
– Jessica Jones
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