On Your Mark, Get Set, Get Tossed(R)!

On Your Mark, Get Set, Get Tossed(R)!

Tossed® Announces Winner of First Annual Salad Contest

July 18, 2008 // Franchising.com // (Fort Lauderdale, FL)---Tossed®, an upscale, fast casual salad eatery, is proud to announce the winner of its first annual salad recipe contest.

In celebration of National Salad Month this past May, Tossed invited its customers nationwide to put on their chef's caps and concoct the salad of their dreams. Customers were encouraged to submit their original, unpublished recipe for a chance to have their culinary creation featured on Tossed menus across the country for the entire month of July. The company was overwhelmed by the creativity of the entries, yet the salad created by Jason Hiott of South Florida, left a lasting impression on the judges' palates.

"We selected Hiott as the winner because his salad was not only delicious but extremely creative and visually appealing as well," said Eric Clark, vice president of operations. "We were extremely impressed with his ingenuity and know our customers will be too!" Hiott's salad features baby field greens, baby spinach, roasted chicken, peppers, broccoli, mandarin oranges, pineapple, plantain chips, sunflower seeds and honey sesame dressing. In addition to having his salad featured at Tossed restaurants across the country for the month of July, Hiott also received a $100 Tossed gift card, a catered meal for 10 people and a gift basket to celebrate his victory. Tossed also awarded seven regional winners of the contest with a catered meal for 10 people from their local Tossed restaurant.

Tossed, founded in 1998 on Park Avenue in the heart of New York City to fill a void in the upscale fast casual dining industry, opened to rave reviews and long lines. A Rockefeller Center location was added in 2000 and national expansion began in 2005. Fort Lauderdale, Florida-based Tossed focuses primarily on green-leaf salads tossed to order in front of customers who choose from a selection of chef-inspired specialty salads or design their own from a diverse menu of high-end ingredients. The menu also features sandwiches, melts, crepes, soups, smoothies and desserts. Customers place their order, pick up their drink and a friendly Tossed associate delivers their food and later clears the table. Tossed continues to expand and projects to have 200 restaurants open within five years, working toward a long-term goal of 1,000 U.S. locations. For more information, visit www.tossed.com.

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