The QRUNCH Foods Story (or What We Did for Love)

We’re just a couple of restaurant guys who wanted to give our gluten-intolerant loved ones some, well, love. That’s how QRUNCH Foods came to be.

My business partner and co-founder of the company, Brad Holley, is a classically trained chef. I’m a former restaurant marketing executive. Brad’s daughter is gluten-intolerant, and so is my wife.

We knew from their experience that finding tasty, convenient gluten-free products could be frustrating. And we wondered why food that was “good for you” tasted so tasteless. It seemed to us that “gluten-free” had become associated with anything free of good flavors and “vegan” was simply thought of us as “yuck.”

We knew it didn’t have to be that way.

So, we began tasting and experimenting with organic grains, produce, spices and other ingredients with the goal of incorporating them into something we’d want to eat ourselves—more important, offer our loved ones.

But we didn’t take the usual, soy-worn path. We looked to some lesser-used, unique ingredients because they were so delicious and could meet the requirements of our gluten-free family members and vegetarian and vegan friends.

The result is the QRUNCH Burger. It has the subtle, nutty taste of quinoa (hence the Q in QRUNCH), the crunchiness of millet, and the goodness of organic vegetables.

Frankly, we think we’ve nailed it. And apparently a lot of people agree. Today, QRUNCH Burgers are sold in nearly 3,000 grocery stores across the country. We’re growing rapidly, and we’re not done yet. Soon, we hope to add more items that are gluten-free and delicious.

That’s our mission, to create great-tasting, gluten-free foods. It’s what motivated us then, it’s what drives us now, and it’s what we did for love.

Co-Founder and CEO