Fresh Kitchen is revolutionizing the way we eat. Since 2014, the healthy fast casual concept has been serving up 100% gluten free veggie and protein bowls — and serving them up fast. Regency is introducing Fresh Kitchen to its growing portfolio, after recently joining Orlando’s Lake Mary Centre development, followed by a freshly signed lease The Village at Hunter's Lake in Tampa. These developments mark the company's ninth and tenth locations, with many more projected to follow suit.
Boasting a whopping 2,600 SF at The Village at Hunter's Lake alongside dozens of local and national neighboring merchants including Sprouts, Starbucks, Grain and Berry, Heartland Dental and The Coder School, Fresh Kitchen marks a fantastic home base for the Tampa community to enjoy a variety of their favorite brands situated in one place, with the added convenience of Fresh Kitchen’s grab-and-go-friendly bowls and freshly pressed juices. Some locations offer pure cane sugar sodas in addition to juices.
I moved to Tampa five years ago and Fresh Kitchen became my favorite quick-service restaurant, hands down. They do an awesome job at staying involved
in the community while keeping ahead of the curve when it comes to industry trends," said Marc Elias, Senior Leasing Agent. "We’re super impressed by their decision to forego selling soda and instead opting for fresh pressed juices and teas — which are sold at the same cost. We look forward to adding even more Fresh Kitchen locations to the Regency Centers portfolio in the future.
Fresh Kitchen is part of the Ciccio Restaurant Group — a multi-concept, multi-location, family owned hospitality group that began 25 years ago in New York City. Brought to life by James Lanza, its portfolio of brands includes a broad variety of concepts and service styles, from quick, to full, to “hybrid-style.” The hospitality group strives to remain convenient and affordable, while making healthy, flavorful food accessible to its communities. Fresh Kitchen’s seasonally-inspired dishes and ingredients — from perfectly-cooked rice and quinoa, to tasty noodles and dressings — are prepared in-house daily, with the mantra “not all food is prepared equally.”