Konala Opens First Utah Location Near BYU’s Campus

Konala, known for its high-protein, healthy bowls and fast drive-thru, has officially opened its first Utah location at 210 Cougar Blvd in Provo, adjacent to Brigham Young University’s campus. The restaurant, operated by franchisee Tyson Adams, is the brand’s fourth conversion of a former unhealthy fast-food drive-thru into a modern, health-forward drive-thru.

The Provo location is a previous Arby’s, a space that Adams says the surrounding community was eager to see transformed. Neighbors and passersby reportedly stopped in to thank Adams personally for giving the site new life and bringing a healthy and delicious option to the area.

For Adams, the opening represents the culmination of a journey that began long before he signed on the dotted line. He is already a seasoned restaurateur with experience operating multiple Jersey Mike’s Subs and running his own food truck.

“Opening Konala in Utah has honestly been a dream for me,” said Adams. “I’ve been in this industry long enough to know when something is going to take off, and Konala is that brand. The opportunity here is enormous. To be the first to bring this to Utah, and then to see the lines out the door as soon as we opened — it just proved everything I believed. I got in on the ground floor of something that’s going to skyrocket, and I couldn’t be more excited about what’s ahead.”

Adams signed a five-unit development agreement and is already evaluating sites in Salt Lake City and other Utah markets, with plans to move quickly on additional locations following the Provo opening.

The Provo opening continues Konala’s strategy of transforming existing drive-thru restaurants into healthy fast-food destinations. The location, formerly an Arby’s, was converted into a Konala without the need for fryers, grills, grease traps, or other costly kitchen infrastructure, creating a more efficient operation built around fresh ingredients, low labor, and high-protein meals.

“We want to cut through the complexity of fast food. Both for the people eating it and the operators running it,” said Trace Miller, Founder and CEO of Konala. “We built a drive-thru model where guests can pull up, get their food in five minutes or less, and actually feel good about what they just put in their body.

For franchisees, we’ve stripped out the fryers, the grills, the grease traps, all the things that make traditional fast food so hard to operate and scale. To see Tyson open in a brand new market and have people lined up out the door from day one, solidifies that Konala brings what communities are craving.”

The brand’s menu is built around bowls like Teriyaki Chicken, Greek Steak, and Chicken Burrito, with up to 80 grams of protein per bowl, and is 100% gluten-free. With no fryers, grills, or flat tops, Konala’s kitchen model is designed for speed, consistency, and scalability.

The brand has now signed over 40 franchise units, with franchisees actively securing leases and letters of intent nationwide. The next franchise opening is slated for next month in New Jersey.

Ideal franchisees are experienced operators or passionate entrepreneurs ready to grow a modern, scalable brand. Franchise inquiries can be submitted at konalafranchise.com.