Rubio’s® Restaurants Reveals Latest Commitment to Food Quality

Company Plans to Serve Only All Natural Chicken Raised without
Antibiotics, All Natural Bacon with No Nitrates or Nitrites Added, and
More

SAN DIEGO–(BUSINESS WIRE)–Rubio’s®
Restaurants
today announced its plan to serve only all natural
chicken raised without antibiotics and all natural bacon with no
nitrates or nitrites added, except those naturally occurring in natural
ingredients, in entrees across the Rubio’s menu beginning in the Spring
of 2016. This new set of actions is part of Rubio’s ongoing “Made With a
Mission” commitment – to serve coastal food that not only tastes
great, but that its guests can feel great about eating.

Rubio’s has been committed to serving delicious coastal food made with
quality ingredients for years, as demonstrated through the sustainable
seafood found across its menu, daily handmade salsas and guacamole
featuring rich and creamy Hass Avocados, and fresh produce that arrives
throughout the week from California’s Salinas Valley, when possible. The
Rubio’s supply chain team also regularly visits its suppliers and farms
to ensure safety and that the best ingredients are being served.

“Our promise to source quality ingredients started when we opened the
first Rubio’s restaurant in San Diego more than 30 years ago,” said
Ralph Rubio, co-founder of Rubio’s. “It’s always been important to us
that our guests feel good about what they are eating, and that starts
with the ingredients we use. As guests’ expectations progress over time,
and the demand for simple ingredients and transparency grows, we will
continue to evolve our ingredients to stay ahead of the changing
expectations.”

Rubio’s food quality comes from being selective, and that’s why the
Rubio’s culinary team also keeps a list of ingredients that are never
allowed in the Rubio’s kitchen. Artificial sweeteners, certified FD&C
colors, added MSG and partially hydrogenated oil are just a few of the
many ingredients you will never find in Rubio’s food, with the exception
of certain drinks and desserts. The complete list of these ingredients
can be viewed here.

As part of its “Made With a Mission”commitment, Rubio’s also
intends to remove artificial flavors and caramel coloring from its food
(excluding some drinks and desserts) and is exploring the introduction
of sustainable, wild-caught Salmon, all natural beef raised without
antibiotics, and flour tortillas made with even simpler ingredients.

For more information about Rubio’s Coastal Grill and its food
philosophy, visit www.rubios.com.
Guests can also join the conversation on Facebook at www.facebook.com/rubios
and Twitter at www.twitter.com/rubiostweets.

About Rubio’s® Restaurants:

Rubio’s first opened in 1983, in the San Diego neighborhood of Mission
Bay. Today, counting the ocean as a source of inspiration, Rubio’s uses
sustainable seafood in nearly all of its seafood dishes and continues to
expand its menu with innovative recipes ranging from seafood tacos and
burritos to California Bowls and crisp fresh salads. In addition,
Rubio’s offers grilled marinated chicken and steak, “no fried” pinto
beans™, handmade guacamole, a variety of proprietary salsas, and craft
beer and sangria beverage options. The award-winning restaurant
regularly receives accolades for its famous Original Fish Taco®.
It was also recently named the number one Mexican chain on Consumer
Reports’ latest survey as well as ranked as one of Fast Casual’s ‘Top
50 Movers and Shakers’. Rubio’s participates in a variety of
ocean-centric efforts throughout the year including its annual CoastFest
celebration and beach cleanup. Rubio’s is headquartered in Carlsbad,
Calif., has over 4,000 employees and currently operates 194 restaurants
in California, Arizona, Colorado, Utah and Nevada. For more information,
visit www.rubios.com.

Contacts

i.d.e.a.
Torie Wohlwend
619.295.8232 x125
toriew@theideabrand.com