New York, NY -- (SBWIRE) -- 08/17/2015 -- The founders of Green Is Better, an international, healthy fast food franchise, recently announced the dates and numbers of their expansion in the North American market. After numerous months of studies and successful testing, they have determined that American consumers are growing increasingly lethargic with junk food and are looking for a viable, healthy alternative.
"Since 2006, Green has developed a process and very unique recipes that meet new consumer demands," Says John Furman, CFO of Green Is Better. "We are already very well positioned in South America and are now well positioned to become the healthy fast food leader in the United States."
The leadership at Green Is Better has proposed a very careful development plan for U.S. market. This plan consists of 200 sales outlets to be opened by the end of 2017. Additionally, the plan is for 1,000 point of sales by the year 2022. Agreements with franchise brokers have already been signed and key territory reservations are in place.
There is a growing American market for healthy food in the U.S. One example is the recent fundraising successes of SweetGreen Salads in July of 2015. They raised $95 million dollars. Le Pain Quotidien, a French Bakery, is another example of an organic food option becoming widely successful in the U.S. These recent developments have Green is Better founders strongly considering a possible fundraising by early 2016.
Furman says, "Through this fundraising, we will strengthen our presence in North America, where we have just opened two subsidiaries, and will support our group's growth."
About Green Is Better
Green Is Better is an organic, French fast food chain with over 40,000 daily customers, serving over 9.6 million salads a year, and operating in over 22 countries.
To find out more about how to contact a franchise broker to join the US network of Green Is Better, visit: http://greenbusinessonly.com or contact Green Is Better by e-mail at: firstname.lastname@example.org
For Further Information Contact:
Rebecca Smith, Executive Assistant