Mad Greens

MAD Greens Keeps Up Local Image with New Partner, Salad

MAD Greens, a local leader in fresh, healthy lunch and dinner options, has underscored its commitment to local sourcing by partnering with Boulder, Colorado–based Olomomo Nut Company to create a unique salad for its menu.

The Olomomo Salad—inspired by the nut company’s all-natural, healthy, artisan nuts—combines MAD Greens’ ingredients, including baby greens, apples, Feta cheese, and dried cranberries, with Olomomo Cherry Vanilla Dream almonds.

The result is a fresh, crunchy, crave-able creation with a slightly sweet, creamy, and tangy flavor.

Tricks of the Local Trade

Given the option to serve products that are considered fresh, high quality, and superior in taste—products that consumers crave and feel a connection to—operators generally don’t have to think twice. That’s why many limited-service brands are jumping on board with the local-foods trend, opting to purchase many of their ingredients straight from the source, whether it’s a cheese maker 100 miles away or a strawberry producer right down the street.

Mad Greens Makes the Move to Local Goat Cheese

MAD Greens Inspired Eats, a Denver-based restaurant group, will make the switch from a national cheese purveyor to Colorado-based Haystack Mountain Goat Dairy, producer of premium, handcrafted, raw and pasteurized cheeses, made in a variety of styles. 

MAD Greens, known for its salads, soups, and sandwiches featuring high-quality ingredients served fresh in interesting combinations, will serve Haystack Mountain’s Chevre exclusively in its 11 locations along Colorado’s Front Range.

The Dietary Restriction Playbook

When Marley Hodgson and Dan Long opened their first Mad Greens eatery in December 2004, terms like gluten-free, lactose intolerance, and vegan were not foremost in their entrepreneurial minds. These days, however, the 11-unit, Denver-based salad chain finds itself regularly contemplating and catering to such dietary restrictions.

“While we were at first singularly focused on producing a healthy product that tasted good, we’ve extended that process with a greater focus on nutrition and the most common dietary restrictions our customers have,” Hodgson says.

Mad Greens Debuts Hydroponic Lettuce in Denver

Starting today, Mad Greens customers can be the first in Denver to sample premium-quality lettuce grown using a newly launched system that adds a whole new meaning to “locally grown.”

Mad Greens is the first restaurant group in Denver to carry greens produced by VertiFresh. The company, also Denver-based, uses hydroponic growing techniques, transforming repurposed shipping containers parked in the central city into the garden of the future.

MAD Greens Sees Results from Online Hiring

MAD Greens, the Colorado-based fresh salad concept, is rolling with the changes after throwing the paper hiring process—and all the hassles that come with it—out the window.

Using the talent management program from PeopleMatter, a comprehensive HR platform designed for the service industry, MAD Greens tracked a 50 percent reduction in manager time spend during its new hiring and onboarding process—all in just nine months.

Not Just Calories: MAD Greens Puts Nutritionals On Menu

MAD Greens will not technically be affected by the upcoming national mandate requiring restaurant chains with 20 or more units to post calorie counts on their menuboards; the Denver-based salad-and-panini concept has 10 units to date. But the company’s leadership recently decided to add calorie counts anyway—and to go a step further by adding sodium, fat, carbohydrate, and protein counts, too.