Known for its wide variety of salads prepared with local, organic, made-in-house ingredients, Mixt, formally known as Mixt Greens, is expanding its footprint with its latest opening at 240 Kearny Street in San Francisco on July 6. This marks the eighth location for Mixt, with six locations in downtown San Francisco and two in Los Angeles.
Founded in 2005, Drew Swallow, along with his sister Leslie Silverglide and her husband David Silverglide, started with the vision of creating healthy, delicious, high-quality lunch options for as many people as possible. As one of the early pioneers in the fast-casual space, Good Food Guys LLC, the management company behind Mixt along with sister brand Split Bread, continues to pave the way for healthy and quick food with its latest opening on Kearny Street.
Kearny is one of the busiest streets in downtown San Francisco, just blocks from the popular shopping and tourism destination of Union Square. Adding a store in this area not only offers downtown businesses a new healthy lunch option, but also expands its audience to tourists and shoppers in the area looking for healthier and tastier lunch options.
“We’re excited to open our doors in such a heavily trafficked area of busy workers and shoppers alike. Tapping into a new demographic is just one step in our growth plans,” says Mixt CEO Leslie Silverglide. “We have our eyes on a wide array of opportunities, from new locations to new audiences, to make Mixt more accessible throughout the Bay Area and beyond.”
The Kearny store design was led by WDA: William Duff Architects, alongside founders Swallow and Silverglide, and represents the new, elevated aesthetic of the Mixt brand. It also adheres to Mixt’s longtime commitment to environmentally responsible building practices.
Mixt has also invested deeply in testing and integrating new technologies in its restaurants. As a result, David Silverglide is an adviser and board member to many emerging food-tech businesses, which helped Mixt become the first customer for companies like Caviar, PantryLabs, PlateIQ, and Thanx.
“We’ve watched the proliferation of food-tech businesses and carefully evaluate the best-in-class to test drive in the restaurants, contribute to product development, and join as investors. So far, we have found a handful of game-changing companies that have improved our operations significantly,” says David Silverglide. “It is an exciting time for the industry, and we are fortunate to be at the forefront of restaurant technology.”
Beyond new store openings, 2016 also marks Mixt’s 10-year anniversary. Mixt recently unveiled a fresh new look to match its continued vision for forward thinking, innovative, and modern meals. From the new store designs to the online experience and trimming its name down just to Mixt, the company is looking toward the future to lead in more ways than one. While remaining at the helm for volume and market share, the company knows that marketing, technology, community engagement, and company culture are also important areas to focus on. The company has been building its corporate “HQ” team as it positions for continued growth.
