MAD Greens, known for its tasty salads, scratch-made dressings, healthy kids meals, nutritious juices, and hearty paninis, opened its first very first drive-thru on February 20. The new location, which also includes a full-service restaurant, is conveniently located at 944 W. Dillon Road in Louisville, Colorado, and has been one of the strongest openings to date in any market.
MAD Greens was founded in 2004 in an effort to bring healthy, local and delicious food to the fast-casual market and is revered for its chef-inspired food such as the Dionysos, Ty Cobb and Edgar Allan Poe salads named after “MAD” famous people and slightly crazy literary characters throughout history. Today, MAD Greens has 31 corporate-owned locations across four states with additional openings scheduled later this year.
“We are excited to serve our customers in this new way and believe that the convenience of a healthy drive-thru option will delight busy moms with kids in the back seat, tired commuters after a long day, and customers on a short lunch break who want to grab a healthy salad to take back to their desk,” says MAD Greens CEO Darden Coors. “No matter how our customers choose to dine with us, we remain sharply focused on their experience and we will continue to ensure that they are pleased by the entire food experience we strive to provide.”
The drive-thru will mirror restaurant hours opening at 10:30 a.m. offering guests the convenience of quickly picking up delicious salads, juices and hand-held meals to eat on the run such as gourmet wraps and hearty paninis. Evening customers trying to get home or off to various activities will have quick access to healthy dinner options without leaving their car. MAD Greens’ mobile and online ordering functions provide customers additional options for fast service by ordering in advance and picking up their order through the drive-thru, avoiding the lines inside the restaurant.
“Our mission is to create chef-inspired, healthy food that is made-from-scratch daily in a fun, fast and family-friendly environment,” says Coors. “Whether the customer dines in the restaurant or utilizes the drive-thru, that mission will always remain the same.”
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