HOUSTON - Sept. 21, 2015 // PRNewswire // - Houston-based Salata, a leader in the fast-growing salad restaurant category, serves up a variety of new ingredients and offerings from Texas-based partners this fall, in celebration of the 10th anniversary of its first restaurant, which opened in Houston on Oct. 14, 2005. Now through Oct. 31, guests can choose ingredients from Texas' local bounty to add to a custom salad or salad wrap.
New items include pecans, from the state tree of Texas, that add the perfect crunch to any salad and come from nearby San Saba Pecans in San Saba, Texas. Goat cheese from Cheesemakers in Cleveland, Texas, will also be added to the salad line this fall, and a new Texas-inspired dry rub barbecue chicken, handcrafted by Salata's own team, will be available as an add-on protein.
Guests can enjoy their salads or wraps with a new limeade inspired by Texas' state plant, the prickly pear cactus. Crafted exclusively for Salata by JuicedUp Drinks in Houston, the new Prickly Pear Limeade captures the sweetness of the fruit for a unique twist.
"We've come a long way from our first Salata location in downtown Houston, and we look forward to continuing our mission to provide fresh, healthy dining options to our growing number of guests," said Salata founder and CEO Berge Simonian. "As we turn 10, we are celebrating our Texas roots, while introducing our local products to our guests in California and Illinois as well."
When Simonian and co-founder Tony Kyoumjian opened the first Salata in 2005, it was one of just a handful of health-focused restaurants. Today, Salata continues to lead the pack, having become the first in its category to gain gluten-free certification in 2013, and maintaining its commitment to making all of its dressings, soups and sauces in-house to keep them preservative-free. Salata also recently debuted a new restaurant prototype designed to deliver a more vibrant and modern atmosphere, complete with a state-of-the-art tea tap system, that aligns with the chain's mission to offer fresh, healthy and pure menu offerings.
With plans to open 40 additional restaurants by the end of 2016, Salata was ranked among the fastest-growing small chains in the U.S. by Restaurant Business and is included among Nation's Restaurant News' NRN Next 20 – chains poised to break into its Top 200. In 2016, it will open a 35,000-square-foot corporate office with a 12,000-square-foot production facility.
In addition to the limited-time offerings, Salata will celebrate its anniversary with giveaways in all stores and on social media on Oct. 14. Guests can also buy a salad or salad wrap at the 2005 price of $5, with a small upcharge for chicken or seafood, when they mention "Happy Anniversary Salata" at the register.
More information about the celebration is available on social media via facebook.com/salatasalads and @SalataSalads on Twitter and Instagram, and a complete list of Salata locations is at www.salata.com.
Founded in 2005, Houston-based Salata is a fast-growing salad chain with nearly 50 corporate-owned and franchise locations in Texas, Illinois and Southern California. The "Next Generation Salad Bar" concept is the only salad concept that is gluten-free certified and completely customizable, offering tossed-to-order salads and wraps made from a selection of more than 50 fresh, pure ingredients including an array of lettuces, vegetables, fruits, cheeses, seeds, nuts, chicken, seafood and vegan proteins. All of Salata's dressings, soups and sauces are house-made. Freshly made soups, breads, desserts and signature teas and lemonades round out the menu. Ranked among the fastest-growing small chains in the U.S. by Restaurant Business, Salata plans to open 40 additional restaurants by the end of 2016. For more information, go to www.salata.com or www.facebook.com/salatasalads.
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.