Health-oriented fast-casual chain Energy Kitchen plans to grow - 1,000 restaurants

"We want to appeal to the masses," declares founder, President and CEO Anthony Leone, 40, who turned a smoothie shop near Wall Street into a fast-casual concept that doesn't cook with butter or oil. "We are a healthy alternative. This is not a fad like a diet."

Energy Kitchen is a tasty alternative, too, according a review in The New York Times. "At Energy Kitchen in Hoboken, no dish contains more than 500 calories and every item is grilled, steamed or baked. But flavor is not sacrificed in the burgers, wraps and muffins," a reviewer wrote in May.

Growth Strategy

Leone wants to use his real estate, operations and marketing expertise to help franchisees expand outside the five boroughs. As early as this year, he envisions seeding an East Coast city (Boston, Philadelphia or Washington, D.C.) with a company-owned Energy Kitchen before franchising the surrounding territory.

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