Potbelly and Protein Bar: A Tale of Two Chicago Food Concepts Expanding in Jacksonville
Jacksonville is becoming a hotbed for innovative restaurant concepts, with entrepreneurs introducing both established chains and health-focused newcomers to the area. Two such ventures, Potbelly Sandwich Works and Protein Bar & Kitchen, are both based in Chicago but offer distinct dining experiences. While Potbelly focuses on classic sandwiches, Protein Bar emphasizes high-protein, customizable meals designed for health-conscious individuals.
Protein Bar & Kitchen: Fueling On-the-Go Lifestyles
Protein Bar & Kitchen (PBK) is a fast-casual restaurant chain specializing in high-protein bowls, salads, wraps, shakes, smoothies, coffee, and lattes. PBK is poised to make a splash in Jacksonville, marking its first location outside of Illinois and its entry into the Florida market. The Jacksonville-area franchisee, PBK Group LLC, is helmed by co-owners Patrick Prendergast and Bobby Knapp, who are enthusiastic about bringing the concept to Northeast Florida.
A Focus on Health and Customization
Protein Bar distinguishes itself with a menu centered around "delicious, nutritious, but protein-packed meals." The chain prioritizes clean ingredients and a transparent dining experience, appealing to those seeking healthier options. Each entree boasts at least 15 grams of protein, catering to individuals looking to boost their protein intake.
One of Protein Bar's key strengths is its adaptability to various dietary needs. The menu can be customized to accommodate vegan, vegetarian, keto, pescatarian, and gluten-free diets. Even children are catered to with a dedicated kid-focused menu. According to Prendergast, "You name it, we have an option for all dietary preferences."
Signature Menu Items
Protein Bar offers a diverse menu with several standout items. The "Mango Cure" smoothie, a blend of orange juice, mango, lemon, banana, organic raw honey, ginger, strawberries, and cayenne, is a customer favorite. Another popular choice is the "Mexicali Bowl," featuring an organic quinoa blend, roasted chicken, roasted corn, braised black beans, cheddar cheese, braised kale, salsa roja, PBK guacamole, chipotle Greek yogurt, spicy tomatillo sauce, and cilantro. For protein shake enthusiasts, the "Wrigley Field," made with chocolate whey protein, almond milk, banana, and organic peanut butter, is a go-to option.
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Streamlined Service and a Unique Kitchen
Guests at Protein Bar will order at the counter and have their meals brought to their tables. The restaurant prides itself on efficiency and speed while maintaining a commitment to fresh, made-to-order meals.
A distinctive feature of Protein Bar is its kitchen setup. "A cool thing with Protein Bar as well is that there are no fryers, no open flame," Knapp said. This aligns with the restaurant's focus on healthy preparation methods.
Expansion Plans
The first Protein Bar location in Jacksonville is slated to open. Prendergast and Knapp are actively scouting potential locations in the city, Southside, and Durbin Park area. They plan to open five locations in four years. Protein Bar & Kitchen is also targeting expansion into airports and healthcare facilities and hopes to accelerate future growth through a recently launched franchising program." It has 30 franchised and licensed locations in development, QSR magazine reported Jan. 15.
Potbelly Sandwich Works: A Chicago Classic Arrives in Jacksonville
Prendergast and Knapp are also the entrepreneurs behind bringing seven Potbelly Sandwich Works locations to the Jacksonville area. Prendergast and his wife, Leah, co-own the Potbelly franchise, with Knapp serving as the operating partner.
Initial Locations
The first Potbelly location is planned for 9908 Old Baymeadows Road in Deerwood Village shopping center. A second Potbelly is planned at 13529 Beach Blvd. in Hodges Station restaurant and retail center. The other five Potbelly sites haven't been finalized, they said.
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Nutritional Information and Allergen Awareness
Potbelly provides nutritional information to help customers make informed decisions about their food choices. This information is based on Potbelly recipes and serving sizes and has been rounded for clarity. The chain emphasizes balance, variety, and moderation in its dietary advice.
Nutritional values are compiled from data from suppliers, an independent food laboratory, and published resources. However, Potbelly acknowledges that some variation in nutritional value can occur due to factors beyond their control, such as weather, climate, and the natural individuality of animals and plants.
Potbelly also acknowledges the presence of potential allergens in its food, including eggs, milk, peanuts, seafood, shellfish, soy, tree nuts, and wheat. Despite taking precautions, normal shop operations may involve some shared preparation areas, equipment, and utensils; the possibility exists for your food items to come into contact with other food products, including allergens. Customers with food allergies are advised to notify the Potbelly Shop Manager BEFORE ORDERING and consult their physician if they have concerns about potential adverse health effects.
Trans Fat Reduction
Potbelly and its suppliers have worked to remove added trans fat from food where it is not necessary. However, certain foods may contain naturally occurring trans fat, such as butter, cheese, and meat. These items are noted accordingly.
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