Luna Grill is a fast-casual restaurant chain founded in 2004 and based in San Diego, California. The restaurant specializes in authentic Mediterranean cuisine, offering a menu that includes grilled kabobs, salads, bowls, pitas, hummus, falafel, and desserts. Signature dishes like the Garlic Bonfire Shrimp Plate and Bistro Beef Kabob highlight the restaurant's focus on fresh, wholesome ingredients, all prepared with care and without genetically modified ingredients or artificial additives.
With around 50 locations primarily in California and Texas, Luna Grill caters to a suburban customer base, emphasizing off-premises dining options. The company aims to provide convenient and nutritious meal solutions for families, aligning with modern lifestyle trends. Recognized for its commitment to nutrition and sustainability, Luna Grill has received accolades for its growth and quality, employing about 1,200 people and generating approximately $131.3 million in revenue. The leadership team, including CEO Sean Pourteymour and Chief Cuisine Officer Maria Trakas Pourteymour, drives the brand's vision for fresh Mediterranean food and a welcoming dining experience.
Luna Grill is a fast-casual restaurant chain founded in 2004 and based in San Diego, California. The restaurant specializes in authentic Mediterranean cuisine, offering a menu that includes grilled kabobs, salads, bowls, pitas, hummus, falafel, and desserts. Signature dishes like the Garlic Bonfire Shrimp Plate and Bistro Beef Kabob highlight the restaurant's focus on fresh, wholesome ingredients, all prepared with care and without genetically modified ingredients or artificial additives.
With around 50 locations primarily in California and Texas, Luna Grill caters to a suburban customer base, emphasizing off-premises dining options. The company aims to provide convenient and nutritious meal solutions for families, aligning with modern lifestyle trends. Recognized for its commitment to nutrition and sustainability, Luna Grill has received accolades for its growth and quality, employing about 1,200 people and generating approximately $131.3 million in revenue. The leadership team, including CEO Sean Pourteymour and Chief Cuisine Officer Maria Trakas Pourteymour, drives the brand's vision for fresh Mediterranean food and a welcoming dining experience.
