Evos: Greenest burger chain in the US with guilt-free fare

The concept for the Evos chain was born during a road trip where founders Dino Lambridis, Alkis Crassas and Michael Jeffers grew tired of the usual fast food meals along their trip, or as Lambridis likes to refer to them, “two hours of regret sitting in your stomach.” The trio came up with the concept of a fast casual, counter service restaurant with food people wouldn’t regret eating. They launched Evos in 1994 and now hold the titles of “Greenest Burger Chain in America” by Greenopia and second most sustainable restaurant chain in the U.S.

I had the opportunity to speak with Dino Lambridis, the company’s Vice President and head of menu development, brand managing, and marketing, about what’s currently going on with this Tampa-based company. There are four Evos in the Bay area, with a fifth to open soon, and the sustainable chain has expanded with franchise stores in California, Georgia, and North Carolina.

Although there have been some recent changes, Evos’ core philosophy is still paramount. Each of their stores are built with sustainable materials, use Energy Star-certified equipment and CFL light bulbs, and offset a third of the energy powering their stores with wind-generated power. In addition to using to-go bags made from 100% recycled paper printed with soy-based ink, they now offer biodegradable cups and plastic bags.

Of course, the food is Evos’ biggest selling point with consumers, using fair trade teas, organic salad greens, organic dairy and naturally raised, hormone-free, source-verified beef for the burgers. (The chain has recently added hot dogs to the menu made from the same natural beef.) Vegans and vegetarians will even approve of some menu items, like chili where you don’t miss the meat, and soy or veggie burgers you can use to replace the meat in their sandwiches and wraps.

But don’t confuse Evos with “health food” — it simply serves up classic American fare, minus the added fat and preservatives, that doesn’t take itself too seriously.

Lambridis informed me of new and improved Steakburgers and Airfries™, and his current campaign to reinvite the people of Tampa Bay to Evos so they can try for themselves the revamped items, as well as new menu items and revisions. It’s also an invitation to people who have never been to their restaurants — especially those who have overlooked them because of a misunderstanding that they only offer health food.

After speaking with Lambridis, I decided to put the new Freerange Steakburger and Airfries™ to the test. The natural beef patty was thick — easily 2-3 times the size of what you’d find at standard fast food chains — and sat on a soft whole wheat bun, accompanied simply by lettuce, tomato, ketchup and a dab of mayo. It was tasty and incredibly filling — I kept forgetting I was eating a “healthy” burger until I realized I didn’t have grease all over my hands.

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