Salata Coming to Austin and San Antonio

Alamo Cafe Owners to Open their First Next Generation Salad Bar Location in September

HOUSTON - Aug. 29, 2013 – Houston-based Salata, The Next Generation Salad Bar specializing in fresh, tossed-to-order salads and salad wraps, announces a new franchisee with plans to open up two new markets for the growing chain – San Antonio and Austin, Texas.

Under a franchise agreement, San Antonio restaurateurs Pat Hanlon and Tom McCarthy will open five Salata restaurants in San Antonio and seven in Austin. Their first Salata opens in September in San Antonio’s popular Huebner Oaks Shopping Center.

Hanlon and McCarthy have owned and operated San Antonio’s Alamo Café, a favorite Tex-Mex destination with both locals and tourists, since 1981. After more than 30 years in business together, Hanlon and McCarthy had been searching for a unique franchise opportunity when Hanlon came across Salata on a visit to Dallas.

“We’ve been looking to expand our company into other sectors of the restaurant industry for a few years and couldn’t find anything we were passionate about – until Salata,” said Hanlon. “When my daughters took me to Salata in Dallas’ Preston Center, we saw everything we cared about in action - impeccable presentation and cleanliness, the highest quality ingredients, and an operator that clearly had pride in what the company was doing.”

Houston-based Salata was founded in 2005 by restaurateur Berge Simonian and business partner Tony Kyoumjian. The concept is unique in its quality, choice and price. Salads and salad wraps are made and tossed for the customer, not by the customer, and rather than pricing by weight, Salata offers any number of toppings for one set price – customers can choose from Salata’s wide selection of more than 50 fresh ingredients, including lettuces, vegetables, beans, fruits, cheeses, seeds, nuts, house-made dressings and proteins. Committed to high-quality, always-fresh ingredients, Salata’s dressings are made in-house and are gluten-free. Soups and marinades are also handcrafted and gluten-free.

Hanlon and McCarthy have exclusive rights to open Salata restaurants in the San Antonio and Austin areas, and currently have three restaurants in various stages of development. In addition to the Huebner Oaks location, they will open their second location in the Stone Oak/Sonterra area, at The Plaza at Concord Park by the end of 2013. Their first Austin location will open at The Shops at Arbor Walk in early 2014. Kasey Hanlon, graduate of Oklahoma State University’s School of Hotel and Restaurant Administration, will act as their Vice President of Operations for both the Austin and San Antonio markets.

“Salata’s success in Houston and Dallas comes as a result of its offering – people want more fresh and healthy dining options in Texas,” said McCarthy. “We are eager to bring Salata’s great salads and wraps to San Antonio and Austin.”

Salata has 22 locations in Houston, Dallas and Los Angeles. In May, it announced franchise development agreements that would bring 20 new units to southern California and anticipates growth in additional new markets including Chicago and Atlanta.

About Salata

Founded in 2005, Houston-based Salata has 22 corporate-owned and franchise locations in Houston, Dallas and Southern California and has signed deals to open 40 more by 2016. The “Next Generation Salad Bar” concept offers tossed-to-order salads and wraps made from a selection of nearly 50 fresh, pure ingredients including an array of lettuces, vegetables, fruits, cheeses, seeds, nuts, chicken and seafood. All Salata’s dressings are gluten-free and made in-house and available for take-home purchase in 12-ounce bottles. Fresh-made soups, sliced breads and desserts round out the menu. Salata is currently seeking franchise partners throughout the U.S. For more information go to or


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Tracy Henderson | Ashley Bain


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Salata, the "Next Generation Salad Bar" concept offers tossed-to-order salads and wraps made from a selection of nearly 50 fresh, pure ingredients including an array of lettuces, vegetables, fruits, cheeses, seeds, nuts, chicken and seafood.


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