The Edmond Sun


December 23, 2011

Coolgreens brings its healthy style to Edmond

EDMOND — A healthy alternative for diners who want more than the usual meat and potatoes and processed cooking is coming to Spring Creek on the northwest corner of 15th and Bryant. Coolgreens Cafe & Bistro will offer a fresh cuisine made in-house every day, said managing partner Allan McMurrian.

“We offer fresh salads, wraps, flat-bread pizzas and homemade soups,” McMurrian said. “We’ll also have the frozen tart yogurt as a healthy desert as well.”

Customers will have an opportunity to choose their food from a line of presentation or build their own pizza and wraps.

“A lot of people just like to build their own salads and we make it right there in front of you,” McMurrian said.

Depending on construction, plans are for Coolgreens to open for lunch and dinner during the first week of January. Hours of operation will be from 11 a.m. to 9 p.m., seven days a week.

The Spring Creek location will be the fifth Coolgreens built and the last one for the Oklahoma City metro area. Four more locations will open in 2012 in the Tulsa area.

Coolgreens has expanded from its original Nichols Hills location that opened two years ago. Other Coolgreens can be found north of Memorial and May Avenue, near Quail Springs Mall; downtown Oklahoma City near Leadership Square and at the Brookhaven Village, located in Norman.

The company has not reached the stage to begin offering franchises of Coolgreens, McMurrian said. But the franchisee interest is nationwide as he has been contacted by people in all 50 states.

“Edmond was just a natural fit just for our clientele that we service,” McMurrian said. “Our steady market when we started out, we thought was women 18-40. What we’ve found is it’s people with a healthy lifestyle that fits right in with the Edmond community.”

The restaurant will provide seating for 76 customers, a broad spectrum of men, women and children, he said.

McMurrian expects for Coolgreens to employ about 30-35 people. A commissary kitchen was built in June to make all of the soups and dressings to be shipped to the stores on a daily basis.

“We will be able to run these five stores and the four in Tulsa out of that one commissary,” McMurrian said. “The reason we did that was basically to provide consistency across the stores.”

TO LEARN MORE about Coolgreens, including catering and nutritional data, go to

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