We always avoid things like: 🤮Seed-oils 🤮High fructose corn syrup 🤮low quality sugars 🤮ingredients you can’t pronounce 🤮bleached and bromate flour We use ingredients like ❤️Organic sugar ❤️Organic grass-fed/ grass-fed butter and buttermilk ❤️100% grass-fed beef tallow

SOMEONE @ THE GERMAN WHO’S BEEN POSTING HIS USA EXPERIENCE DURING THE WORLD CUP. HE’LL EAT AT TALLOW IN PHILLY FOR FREE!!! HONEY BUTTER FRIED CHICKEN SANDWICH

If you think ultra-clean fast food is a gimmick, you’re early or you’re wrong. It’s protein bars in 2013.

OUR KETCHUP: NO ARTIFICIAL COLORS/ FLAVORS/ PRESERVATIVES COLESLAW: SEED OIL FREE, NO ARTIFICIAL ANYTHING. THIS IS HOW FAST FOOD SHOULD BE.

MOST OF YOU HAVE NEVER TRIED THESE

Hey @DumbMoneyTV @ChrisCamillo @davehanson listened to your SpaceX podcast and briefly heard you speak on Sweetgreen being almost seed oil free. I’m building the next $10B fast food giant that is 100% Seed Oil Free. We fry chicken in 100% grass-fed beef tallow and everything we make and use are free of artificial colors/ flavors, and other ingredients. Message me if you have any interest in emerging restaurant companies. I’d love to talk to you about how we’re fixing the fast food industry and how we plan to have some of the best margins in all of fast food!

I’m building what I believe will become the world’s first Seed Oil Free fast food giant. One of the biggest challenges in food isn’t making great food. It’s making great food fast at scale without sacrificing quality. At TALLOW, we’re currently working on reducing customer wait times by 35-40%, with rollout expected within the next six weeks. Why this matters goes beyond convenience. Speed determines who you can serve and how often you can serve them. It shapes whether you’re relevant to the office worker on a tight lunch break, the parent managing a schedule, the commuter, and the delivery customer who expects consistency and immediacy. When you reduce ticket times, you increase throughput. That means the same kitchen, same footprint, same labor base can serve significantly more customers without scaling costs at the same rate. That is where the real leverage in fast food exists. It also unlocks expansion into new dayparts, including breakfast, without compromising quality or slowing down service. Most large fast food chains built their dominance on speed, consistency, and unit economics. We intend to do the same while refusing to compromise on ingredient quality. The average operating margin of major quick service restaurant companies sits in the mid-to-high teens, with top operators exceeding 20%. My goal is simple. Build a company that competes with the largest fast food chains not just on ingredient quality, transparency, and customer trust, but eventually on operating margins as well. Most people assume better ingredients lead to worse economics. I will be proving the opposite.

Everyone coming to North America will be 10lbs-20lbs heavier by the end of the World Cup. If I’m wrong, my company will do a full day of free food after the World Cup.

People don’t realize how good this is you have to try @Tallow__ fried chicken sandwich

SEED OIL FREE FAST FOOD IS INSANE!!