TARZANA, Calif. – A new LYFE (Love Your Food Everyday) Kitchen will soon open up a new restaurant in Southern California.

LYFE Kitchen President and CEO Mike Roberts, a former McDonald’s global president and COO, says in a press release that it was the success of LYFE’s Culver City location that made expanding to Tarzana possible.

“Because of customer response to our Culver City menu and location, LYFE is quickly expanding,” he said. “We’re happy to serve the people of SoCal in more ways and places.” More locations are on tap for Southern California over the next 24 months, including new restaurants in West Hollywood and Playa Vista.

LYFE’s menu delivers multiple options for a variety of personal food policies, including paleo, gluten-free, vegetarian and vegan. Each dish contains fewer than 600 calories and 1000 mg of sodium (most include much less). The menu features locally sourced products and wines, and inside the store furniture is made from sustainable and recycled materials, including salvaged wood. LYFE’s Tarzana restaurant is also targeting Platinum rating under the U.S. Green Building Council’s LEED Green Building Rating System.

So what is LYFE? It’s a grocery and restaurant concept by former McDonald’s executives who are trying to crack the code on providing food on the go that tastes good and is good for you, reports CNBC.

“The No. 1 thing…to us, and what sets us apart, is our relentless focus on taste,” Stephen Sidwell, founder and CEO of LYFE’s grocery division, told CNBC. “If we make our food taste better than unhealthy alternatives, it’s really easy to make the right choice.”

Sidwell said the goal for LYFE is to have its products in about 6,000 locations by September. “Pretty much every major grocery store across the country will be carrying our products.”

LYFE’s team includes other folks from McDonald’s, such as the person who invented the French fry carton, and it’s this QSR background that helps the restaurant focus on efficiency, technology and sourcing.

“What we’ve done in every part of our business from the senior management team to the chefs to our ambassadors is to be able to attract the best of the best,” Sidwell told CNBC. “In order to bring this quality of food of America, we needed people that could help us scale as fast as possible. That’s what our team is experienced in.”