A 2026 Food On Demand Outstanding Operator, Clean Eatz has grown into a national franchise with 116 locations across more than 20 states, with about 65 additional restaurants in development.
Both founders came from a bodybuilding background. From the beginning, the concept was rooted in balance, not restriction.
“We want to take the comfort food that everyone craves, and just give them a healthier version of that,” Evonne said.
The brand began franchising in 2015, with early operators coming from its core customer base. In 2017, it launched Clean Eatz Kitchen, a separate but connected business focused on direct-to-consumer meal plan distribution and large-scale production.
Clean Eatz Kitchen operates national shipping hubs and has expanded into multiple markets, including contracts with the U.S. Marine Corps.
Today, the company has several revenue streams, including dine-in cafes, catering, weekly meal plans, grab-and-go and marketplace items.
Average unit volumes slightly surpass $1 million, while the kitchen business is approaching $28 million in gross revenue.
Meal plans remain central to the concept. Customers select meals each week from a rotating menu, with the ability to customize based on preferences and goals. Meals are fully cooked and designed to be reheated.
On the franchisee side, meal plans are prepared in-store using a weekly rotating menu across all locations.
“They’re done at every unit,” Don said of the meal plans. “It’s the same menu nationwide. Every unit has the same weekly rotation and weekly menu.”
The company leans on direct customer feedback to guide menu decisions.
“We really watch all of those comments that come in,” Evonne said.
Feedback stems from in-store surveys, social media and long-term customer relationships. Menus focus on balanced macros and ingredient standards. Popular items include sweet chili mac and cheese and high-protein build-your-own boxes.
That approach differs from Clean Eatz Kitchen, which operates under USDA and FDA standards and rotates menus less frequently due to additional requirements.
The grab-and-go program was designed to reduce food waste by using leftover ingredients and has evolved into a meaningful sales channel. Items include protein PB&Js, breakfast sandwiches, desserts and more.
About 80 percent of franchise sales are dine-in or pickup, with third-party delivery accounting for less than 20 percent, though it continues to grow.
The brand is revamping its catering program, which was once a strong revenue driver before the pandemic, by adjusting promotions and strategy. The updated program includes bundled offerings and individually packaged meals.
“We have a chicken nugget box, a mac and cheese box and a burger box,” Evonne said listing a few offerings.
On the tech side, Clean Eatz moved its loyalty program to Punchh, which is integrated with its Brink point-of-sale system.
Delivery remains a work in progress, particularly for meal plans. While 3PD continues to grow for cafe orders, executing cold meal plan delivery is a different ballgame, as meals must be held at 41 degrees.
“We have been in talks with Uber Eats, DoorDash and Instacart, but our meals are kept cold,” Evonne said. “The third-party delivery platforms are just not there to do that.”
Looking ahead, the brand is developing a new store prototype to improve efficiency and lower costs for franchisees.
“The updated format will feature a smaller footprint and faster service, moving the concept closer to a quick-service model,” Don said.
The Outstanding Operators Program highlights 20 innovative brands taking creative paths to success with all things off-premises. Each winner receives a $1,000 charitable donation to their organization of choice and will be recognized on-stage at the 2026 Food On Demand Conference. Register today!
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