hello Temple!

we couldn't be more excited to announce our TENTH store opening today, right in our own backyard at Temple University. Located on the southeast corner of Broad Street and Cecil B. Moore in the new Morgan Hall building, this location will feature our signature stir-fry, salad and honeybar offerings including our Philly regional stir-fry, The Philly Roast Pork. Our new seasonal Fall salad will be unveiled at all locations, including Temple, on October 4th.

Like all of our locations, the interior elements feature collaborations with many local artisans. Our proprietary touchscreens proudly showcase vibrant imagery by local photographer Jason Varney and videoscapes shot by local videographer Samuel Markey. For our in-store art installation, we commissioned local photographer Jeffrey Stockbridge to capture the North Philly neighborhood's diverse + colorful architecture and locals. We are proud to also have Temple Alumni Lizzy McErlean as our marker board artist who has intricately illustrated all of our boards by hand.

We are psyched to be conveniently located on the ground floor of Temple's beautiful Morgan Hall—easily accessibly on the south side of Cecil B. Moore St. just east of the Broad St. intersection. Like most of our locations, we are open from 11am-10pm daily and can't wait to serve up all the custom stir-fry and salads you can eat!

As a TempleMade, Philly start-up born in 2012 in Center City, we are proud to have numerous Temple graduates both in stores and at HQ, including our founder + co-founder. We asked several of them the same key questions to give you a glimpse into their post-Temple world and being part of honeygrow. 

Justin Rosenberg — Founder/CEO

David Robkin — President/CFO

Tom Pittakas — Manager Coach

Mike O'Neill — Talent Acquisition Specialist

Marie Sheldon — Marketing Assistant

Annabel Moxon — Marketing Assistant

Daniel Silvia — District Manager


Justin Rosenberg — Founder + CEO — MBA - Finance

hg:  what was your favorite spot to hang out on campus?

justin:  Alter Hall

hg:  how has being “Temple Made” prepared you for your duties at honeygrow?

justin:  work hard / play hard sucka

hg:  how does honeygrow contribute to the Temple/North Philly dining options + what is your go-to honeygrow dish?

justin:  this location will be the closest to our HQ, so it holds significant relevance to us. Simply by providing a thoughtful product combined with a highly trained team, hg is proud to offer a unique dining + overall guest experience currently unavailable in the area. We're excited to provide access to wholesome alternatives within the neighborhood. My go-to dish is a CYO (Create Your Own) stir-fry with togarashi spiced turkey, egg white noodles, red onion, edamame + Red Coco Curry sauce.


David Robkin — President + CFO — Major - Accounting

hg:  what was your favorite spot to hang out on campus?

david:  Owl’s Nest

hg:  how has being “Temple Made” prepared you for your duties at honeygrow?

david:  Accounting education provided me the "chops" to succeed in the accounting profession, venture capital world + restaurant industry (Starr Restaurants) to create the opportunity to parter with Justin + now provide guidance as the President and CFO.

hg:  how does honeygrow contribute to the Temple/North Philly dining options + what is your go-to honeygrow dish?

david:  unique, healthy, flavorful lunch + dinner options. My go-to is the Spicy Garlic stir-fry with turkey.


Tom Pittakas — Manager Coach — Criminal Justice + Finance 

hg:  what was your favorite spot to hang out on campus?

tom:  The Campus Grill was one of our favorite hangouts. Many of our friends would meet there, shoot some pool + hang out.

hg:  how has being “Temple Made” prepared you for your duties at honeygrow?

tom:  I came from a school where my graduating class was 52 students, to a Philadelphia University. I am proud to be "Temple Made" because Temple taught me how to be a strong minded and responsible individual. I started off with a rather weak performance my first year, but with the help and support of faculty and life long friends from Temple, I was able to quickly bounce back, graduate + flourish.

hg:  how does honeygrow contribute to the Temple/North Philly dining options + what is your go-to honeygrow dish?

tom:  honeygrow will be home of the first healthy, fast casual restaurants on the campus and in North Philly. In a time where healthy eating is so high in demand, we are now coming in with another option for the community. Locally grown, healthy eating for all!

My go-to would be the Philly Roast Pork stir-fry. I’m originally from New Jersey, however Philadelphia has been my home for the past 20 years. I remember the Philly cheesesteak was the sandwich of choice for all Philadelphians. I believed it, until my first Philly pork sandwich with broccoli raab, spinach, long hot peppers and provolone. I knew at that moment, that this was the epitome of a what a sandwich could actually be. This is dish is such a playful riff off of a Philly original, it feels just like home.


Mike O'Neill — Talent Acquisition Specialist — Bachelor's Degree - Business Administration + Human Resource Management

hg:  what was your favorite spot to hang out on campus?

mike:  Maxi's Pizza was my spot—always watched ESPN between classes.

hg:  how has being “Temple Made” prepared you for your duties at honeygrow?

mike:  being "Temple Made" is extremely important to me. Growing up in the Philadelphia area, I always had aspirations to attend a Philadelphia school and be a part of a local company. The courses + work load completed have been very relevant to my position here. I believe more than anything, the passion for HR conveyed by the faculty took my skill set to the next level and has set me up for success at honeygrow!

hg:  how does honeygrow contribute to the Temple/North Philly dining options + what is your go-to honeygrow dish?

mike:  honeygrow will be an amazing addition to Temple. Obtaining a fresh, healthy option in a timely manner was always a challenge for me on campus. I became burnt out on the Temple food options pretty quickly, so having the ability to order fresh customizable food will be great for the students. My go-to is the Spicy Garlic stir-fry!


Marie Sheldon — Marketing Assistant — BBA - Entrepreneurship

hg:  what was your favorite spot to hang out on campus?

marie:  I liked going to what we would call "Narnia", a grassy + shaded area tucked in on the side of Beury Hall.

hg:  how has being “Temple Made” prepared you for your duties at honeygrow?

marie:  the fact that nothing will be handed to you, and that if you want something, you need to go out + get it!

hg:  how does honeygrow contribute to the Temple/North Philly dining options + what is your go-to honeygrow dish?

marie:  bringing the original stir-fry/salad concept to an area that needs healthier + fresher options. Go-to dish is the Philly Roast Pork stir-fry, substituting chicken for pork, with a honeybar on the side!


Annabel Moxon — Marketing Assistant — Anthropology

hg:  what was your favorite spot to hang out on campus?

annabel:  Beury Beach—it was always booming with people and activities

hg:  how has being “Temple Made” prepared you for your duties at honeygrow?

annabel:  being “Temple Made” exposed me to the importance of taking initiative and collaborating with passionate people. Taking responsibility for personal successes (and failures) while teaming up with similarly driven people enabled the most potential in my time at Temple. That exposure translated to being successful at honeygrow as well. Here, everyone wants to work their hardest at work that they're passionate about, jointly pursuing the shared goal of making honeygrow the best it can be. 

hg:  how does honeygrow contribute to the Temple/North Philly dining options + what is your go-to honeygrow dish?

annabel:  aside from supporting an alums vision, honeygrow provides one of only a few quick + healthy food options in the area. My go-to dish is the Roasted Wheat Berry salad.


Daniel Silvia — District Manager — Environmental Studies

hg:  what was your favorite spot to hang out on campus?

daniel:  I really liked hanging around the Tyler School of Art building. There were always 3D installations + performance pieces going on and I generally connected more with creative types.

hg:  how has being “Temple Made” prepared you for your duties at honeygrow?

daniel:  at Temple I was taught how to manage my time efficiently + work with others to coordinate successful projects.  I was also inspired through my Environmental Studies program, as well as by studying abroad, to work with fresh and sustainable food which formed my passion for working at honeygrow.

hg:  how does honeygrow contribute to the Temple/North Philly dining options + what is your go-to honeygrow dish?

daniel:  honeygrow is a much needed contribution to Temple's campus + North Philly area.  It's an area that is increasingly evolving with better and better eats, and we are part of the next step in this process.  honeygrow brings a fresh option to the area with some hospitality on the side, and it's exactly what Temple needs.

My go-to honeygrow dish is a CYO stir-fry with rice noodles, togarashi turkey, veggies + red coconut curry sauce.

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