Honeygrow bills itself as a fine-dining restaurant with fast-casual service and infinite customizability, and it’s showing sweet growth. 

Founded in 2012, the Philadelphia-based chain has nine locations, and plans are underway to open another seven units by early 2017. 

Honeygrow founder and CEO Justin Rosenberg said he planned to have a total of 25 restaurants operating by the end of next year.

The concept has caught the eye not only of its customers, but of investors. Last year, Honeygrow closed on $25 million of growth capital funding with Philadelphia-based Miller Investment Management. 

Honeygrow uses local, seasonal ingredients, proteins raised without antibiotics or added hormones, and proprietary touchscreen technology to allow diners to customize stir-fry dishes, salads, and a dessert and snack platform called Honeybar.

The Honeybar is a choice of up to three fruits, one honey (varieties include wildflower, buckwheat and clover) or maple syrup, and toppings such as coconut shavings, dark chocolate chips, granola, yogurt and whipped cream. 

The average per-person check is $11 to $12.

For stir-fry dishes, customers can choose from spicy tofu, cage-free eggs, roast pork, beef, chicken or shrimp, served with a choice of three different noodles, brown rice or lettuce cups, an array of vegetables and sauces including spicy garlic, red coconut curry and sour cherry barbecue. 

The restaurants “are designed to be clean and modern, but still warm and inviting,” Rosenberg said in an email.  Electronic ordering kiosks allow for easy customization.

“Each of our spaces incorporates smooth, textural tile work, reclaimed wood and custom, handcrafted elements,” he said. “We collaborate with local artists at each location to present custom, curated photography and other visual art mediums to complement the geographic region. The energy of the music and energetic sounds of stir-fries being tossed help add to the dynamic vibe of the space.”