FRESH: 326 Bloor West, @freshonbloor 894 Queen West, @freshoncrawford 147 Spadina, @freshonspadina 90 Eglinton East, @freshoneglinton 416-599-4442, freshrestaurants.ca
Fresh ingredients every month
4,980 pounds green and red kale
6,480 pounds onions
3,840 pounds lemons, or about 15,360 lemons, enough to make 1,280 gallons of lemonade
5,412 pounds carrots
6,216 pounds tofu, the weight of about four adult cows
1,600 pounds green salad mix
3,768 pounds chickpeas
3,492 pounds brown rice, just a tad heavier than a 2013 Mini Cooper
440 pounds black beans
1,700 pounds sunflower sprouts
32,000 slices tempeh
740 litres tamari sauce, enough to fill about 556 milk bags
5,112 cups puffed quinoa
3,360 cups falafel mix
2,240 litres salad dressings
2,000 litres mayonnaise
480 litres house hot sauce, or 8,115 bottles of Tabasco
3,840 cups hummus, enough to fill 20 curbside green bins
119 litres flaxseed oil
1,512 litres almond milk
5,280 litres soup made each month
11,000 Salads sold in a month
5,500 orders onion rings sold in November
3,000 orders sweet potato fries sold in November
Most popular salad: All-Star, 3,000 sold in November
Total litres of juices and smoothies sold at all four locations in a month: 11,422, enough to fill 60 average-sized bathtubs
Pounds of fruit and vegetables required to make 16 ounces of juice: 3
Fastest drink to make: Breathless smoothie (mango, strawberries and bananas), 45 seconds
Most expensive drink: Green Detox (kale, parsley, spinach, blueberries, apple, lemon, banana, ginger) plus protein powder, spirulina, ginger shot and coconut oil, $16.50/16 ounces.
Longest drink to make: All Green juice, (kale, spinach, parsley, celery, cucumber, ginger and lemon individually put into the juicer), two minutes
David Laurence
All Green juice (left), the water tap
What’s at the smoothie bar?
Top shelf (left to right): protein powder, raw almonds and pecans, honey, coconut milk, agave syrup, milk thistle extract, green superfood powder, chyawanprash (Indian jam-like dietary supplement of herbs), vitamin C powder
Bottom shelf, vegetables (left to right): romaine lettuce, kale, celery, lemons, parsley, spinach, red apple, cucumber
On the sink raw ginger juice, maple syrup, coconut milk, honey, mango juice, mineral water, Himalayan pink salt, cayenne, cacao nibs, cacao powder, oregano oil, cinnamon, nutmeg, raw almonds and pecans
Litres of filtered water filled every month: 50,000, enough to fill a semi oil tanker
Average number of guests during the lunch rush: 2,500 per restaurant
Average number of guests during the dinner rush: 3,000 per restaurant
Dish with the most ingredients: Transformer salad, $16, 13 ingredients: quinoa, avocado, cashew-scallion pâté, sikil pak (Mexican pumpkin seed dip), marinated tofu, adzuki beans, chickpeas, edamame, cucumber, grape tomatoes, lettuce, green wrap and carrot-miso dressing
