Skip to main content

Brown Bag, a DC-based breakfast and lunch restaurant that focuses its menu on healthy cuisine on the fly with an environmentally-friendly edge, has just signed its second franchisee.  Founded in 2002, Brown Bag now has 5 corporate locations, and a franchise location, serving the Washington, DC area.  Their newest franchisee, Robert Cunius, is currently looking for a location in DC.

When Robert Cunius started looking into franchises, one of the most important factors to him was the schedule.  He wasn’t looking for a business that would become his whole life.  He has two daughters with whom he’s very active, and he wanted a business that allowed him to coach their sports teams and spend time with them on evenings and weekends.  Armed with a background in the restaurant business, he felt pretty confident that he could handle a restaurant like the one he’d worked in back in the 90’s, Jennifer Street  Restaurant, a breakfast, lunch and catering business—and that’s where Brown Bag came in.  Robert has been looking at Brown Bag since last December, and after having many back-and-forth discussions with Erich Fuldner, Founder and President of Brown Bag, Inc., he decided to dive in.  Cunius plans on being hands-on in his franchise; he’ll be there every day as its full-time manager.

Brown Bag is known for taking its homemade soups, salads, pastas and sandwiches and raising them above the merely mundane; they take the average workday breakfast and lunch and raise the bar to the level of cuisine—and they do it fast, so as not to delay the customers who rush in and out everyday.  In addition to their breakfast and lunch rushes, Brown Bag has a thriving side business in catering.  In today’s health-conscious world, businesses are more interested than ever in promoting the health of their employees, so catering breakfasts, lunches and other corporate events with Brown Bag is a welcome option. Cunius understands what it takes to be successful in the restaurant business and the value of an active catering business.  “Whether Brown Bag is catering for 10 people or the whole office, we will guarantee the same level of high quality and nutritional ingredients that you find in Brown Bag Restaurant,” says Cunius.

Mr. Cunius is eager to get started in this new venture, and Brown Bag President, Erich Fuldner, is looking forward to the future: “I’m excited to have Robert onboard and to see Brown Bag grow.  I love seeing people get excited about what we do at Brown Bag, and I know Robert’s enthusiasm is going to translate into the success of his location.” Robert and Erich are currently searching the DC area for the perfect location for the newest Brown Bag restaurant.