Welcome to our new weekly feature, in which we profile a local Naperville business by asking the owner or manager to answer questions about what they do.
Business: Snap Kitchen
Location: 22 E. Chicago Ave., Naperville
Phone/website: 630-544-3730, www.snapkitchen.com
Owners: Martin Berson and Brad Radoff
Naperville residents: No
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Interview with: Amanda Steckler, marketing manager
Number of years in business: Naperville location opened July 6, 2015; chain started in Austin, Texas, in April 2010.
What does this business do: Snap Kitchen provides freshly prepared carryout meals to those seeking quick and healthy options. “We offer a full menu of breakfast, lunch, dinner and, of course, dessert,” Steckler said. “Our dedication to meeting customer needs shines through our commitment to conscious-sourcing, transparency on the nutrition label and overall delicious hand-crafted meals.”
Why should I eat here: “In today’s world, everyone has a packed schedule, from the busy professional to the stay-at-home mom,” Steckler said. “In the past, the options for this on-the-go lifestyle were very limited and mainly fast food, which was an easy, quick fix for hunger but definitely not the healthiest option. Thankfully, this landscape is changing as we’re all becoming increasingly aware of how nutrition plays a huge role in how you feel and your quality of life. I wouldn’t call this a ‘trend’ as much as a cultural shift towards the importance of fresh, healthy, real food.”
What’s the best thing about being in Naperville: “The sense of community in Naperville is unparalleled, and our location is great as we are nestled directly between the beautiful North Central College campus and vibrant downtown area. We recently joined the (Naperville Area) Chamber of Commerce and are very excited to get to know even more of our neighbors and friends in the community.”
What’s the biggest challenge about being in Naperville: “We work with some great delivery partners like GrubHub, DoorDash and Postmates in Chicago, but unfortunately their reach doesn’t extend to Naperville. We’re working to find a solution to this as soon as possible as we would love to provide delivery to the residents of Naperville.”
What’s the most popular thing you sell: “I’d have to say it’s a three-way tie between our grass-fed lamb lasagna (my personal favorite), our bison quinoa hash and our chicken-and-green-chili enchiladas.”
What is the biggest misconception about your business: “That we are only for individuals who are trying to lose weight. There is something at Snap Kitchen for everyone, whether you’re vegetarian, vegan, Paleo, dairy free or just looking for a nutritious ‘fast food’ option.”
How would you describe your business philosophy: “Total transparency. From the open layout of our store to the nutritional information on our labels, we hide nothing from our guests.”
Do you have future plans to expand: Snap Kitchen will open a new restaurant on Chicago’s Gold Coast in late spring 2016.
Daina Saleh is a freelance writer for the Naperville Sun.