Tell us about YOU:

Describe yourself in 3 words:

Fran: intuitive, decisive and hard working

Michelle: high energy, optimistic, compassionate

What do you consider your greatest professional achievement?

Fran: My greatest professional achievement is having the idea to change the way people are eating, and have it blossom into Organic Krush. It is so rewarding to turn a passion into a reality.

Michelle: building a business that cares about people first; especially the 168 people who work with us.

What are your top 3 favorite places/things to do in RVA?

Fran: The Farmer’s Market!!!

Michelle: botanical gardens, my twin sister’s backyard for BBQ’ing and swinging on the swings,
fitness studios such as Solid Core and Cycle Bar, walk the paths at U of R

Tell us about your BUSINESS:

Fran: Organic Krush is a lifestyle eatery. It is a destination that provides families, friends, and communities with healthy alternatives in food, juice and love. Our menu consists of something for
everyone. We provide breakfast, lunch and dinner as well as smoothies, cold pressed juices, gluten free baked goods, acai bowls and grab and go for those on the run. We also offer daily specials.

Michelle: We are a 100% organic restaurant, serving something for everyone! We serve food that makes you feel amazing! Everything from cold pressed juices & vegan stir-fries to steak bowls & bone broths. We even have a gluten free bakery because we love a small treat now and again!

What inspired you to start your business?

Fran: It was the summer of 2014. My business partner, Michelle and I were road tripping to music concerts with our teenage girls. The lack of acceptable food options for our children drove us crazy. We decided it was time to open a healthy eatery that would be able to serve hormone free, GMO free, Organic food to our families, friends and communities.

Michelle: 6 years ago we realized there was a severe lack of options for eating healthy food on the go. We so badly wanted to eat at a place that served food that was free of pesticides and GMO’s. We could not find it anywhere, so we decided to do it ourselves.

What’s been the hardest part of running your business? What keeps you going when things get hard? 

Fran: When times get a little tough, I just keep thinking about what we are doing and how it is helping so many people. Knowing that we can make a difference in someone’s life is what keeps me going.

Michelle: We didn’t have a restaurant / commercial kitchen/ chef background, so the learning curve was steep and dramatic. We had to learn a lot, very quickly. From hiring (and firing) to POS systems, to HR rules, how to fix broken stoves and fridges, and unclog a grease trap :); the safety rules were fascinating to us, and we have become very good at the nitty gritty details of running a restaurant. When there’s a fire in the kitchen (literally or figuratively), the things that keep us smiling are the amazing, hard working staff, and the guests who tell us that our organic food has changed their lives.

What’s one piece of advice you would give to someone that’s considering starting their own business?

Fran: Just hang in there! If you truly believe in what you are doing, it will all work out. Just remember, if you love what you do, you will succeed.

Michelle: Put your head down and get to work. be willing to learn EVERYTHING about your business and then hire for the things that are not your strengths (fixing stoves and running P and L reports).

Where can our followers connect with you?

IG: @organickrushrva

FB: @rvaorganickrush