Salad and Go Growing in DFW Area

    Industry News | March 2, 2021
    Salad and Go salad in an orange bowl.
    Salad and Go
    Award-winning Executive Chef Daniel Patino brings an extensive culinary background to Salad and Go, designing a menu with unique, memorable flavor combinations from ingredients that are as fresh and healthy as possible.

    Salad and Go, the Drive-Thru Revolution, announced at least five new locations to the DFW area this year. The first three locations are heading to Plano, Dallas and Richardson in the spring of 2021, with others opening in Dallas and Fort Worth later this year.

    Salad and Go is revolutionizing the drive-thru by making the healthy choice the easy choice, offering made-to-order salads, wraps, breakfast burritos, soups and drinks at fast-food prices. The retail concept was founded on a mission to make healthy food convenient and affordable for everyone by sourcing the highest quality ingredients and providing fast, friendly service at exceptionally low prices.

    “At Salad and Go, we offer a value proposition with fresh, wholesome food from a drive-thru that you can’t find anywhere else,” says Salad and Go CEO Joel Chrisman. “We are a purpose-driven company that not only serves food that is good for you, but also good for the community. We look forward to becoming part of the local communities as we expand our footprint in Texas.”

    The menu items at Salad and Go include craveable salads and wraps, breakfast burritos, soup, lemonades, organic tea and cold brew, along with options for kids that parents will also love. The menu is intentionally simplified and streamlined to allow for operational efficiencies that enable the company to offer the lowest price possible to guests. All salads and wraps are $5.74 and include chicken or organic tofu at no additional cost, or steak or shrimp for an upcharge. Each salad is a hearty portion that fills a 48-ounce bowl with fresh, all-natural ingredients—some organically sourced—and a balance of veggies, proteins and healthy fats. Core items like the Cobb and Caesar are complemented by customer favorites like the BBQ Ranch, as well as seasonal chef creations that present variety and fresh new flavors. Dressings are house-made, preservative-free and individually sealed for freshness.

    Breakfast features $1 organic cold brew and five different breakfast burritos, made with real eggs, an all-natural tortilla and served with house-made salsa for $2.99. Other 24-oz drinks are also $1, including the frozen strawberry lemonade; a great accompaniment to snack options like the $3.99 protein box or seasonal soup.

    Award-winning Executive Chef Daniel Patino brings an extensive culinary background to Salad and Go, designing a menu with unique, memorable flavor combinations from ingredients that are as fresh and healthy as possible. Known for being the Executive Chef of Bourbon Steak at the 5-diamond Fairmont Scottsdale Princess Resort, Chef Patino has worked in acclaimed restaurants including Michelin 3-starred The French Laundry in Yountville, Daniel in New York City, Charlie Trotter’s in Chicago, and Stars in San Francisco and Seattle. He’s received recognition by the Michelin Guide from 2007-2010 while heading the kitchen at Arcadia Modern American Steakhouse in San Jose, California, and was awarded Best Chef and Best American Restaurant by the San Jose Mercury in 2009.

    The Salad and Go team is committed to disrupting the world of fast food, changing the health of America, and giving back to local communities. In Phoenix, the company provides fresh product from its distribution center to donate over 4,000 fresh salads every week, focusing on local causes that fight hunger and homelessness. Supporting communities through volunteer work, food security and nourishment is core to Salad and Go’s company values, with plans to donate salads weekly in new markets like Dallas as well.

    Salad and Go is constantly assessing and implementing safety precautions during the COVID-19 pandemic by following all state and local municipality guidelines, requiring team members to wear face masks at all times, staffing appropriately to not exceed shift demands and ensure proper and frequent hand washing and sanitization practices.

    Salad and Go does not accept call-in orders, but guests can pre-order on the Salad and Go website or app (available for both iOS and Android). Salad and Go does not currently deliver. All DFW Salad and Go locations will be open Monday through Friday from 6:30 a.m. to 9 p.m. and Saturday & Sunday from 7 a.m. to 9 p.m.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.