Salad and Go Retreats From Houston as Chain Closes 41 Locations

Salad and Go, the drive-thru salad chain known for its affordable healthy options, has announced a significant scaling back of operations. The company is closing 41 locations across Texas, and reducing its presence in other areas. This sudden retreat marks a major shift for the once-rapidly expanding chain that had ambitious growth plans just months ago.

Houston, Austin, and San Antonio Locations Closing

The fast-casual salad chain has abruptly shuttered all of its Houston-area stores, leaving local fans without their quick healthy meal fix.

Austin and San Antonio weren’t spared either, with multiple locations going dark in these markets. The company had only recently entered the Houston market, making this rapid exit particularly surprising for industry observers.

Real estate analysts suggest the company’s aggressive expansion strategy may have led to poor location selections and unsustainable operating costs in these competitive Texas markets.

Dallas, Oklahoma, and Arizona Markets Remain Open

While cutting back significantly, Salad and Go isn’t disappearing entirely. The chain continues to operate in select Dallas-Fort Worth locations, maintaining a reduced Texas footprint. The company appears to be focusing on its strongest performing stores in the region.

Oklahoma customers can breathe easy knowing their locations will continue serving up fresh salads and wraps. The chain’s expansion into this market has apparently proven more successful than some of its Texas ventures.

Arizona remains the company’s stronghold, with most locations in its home state continuing operations. The Phoenix area, where Salad and Go first launched, continues to be the heart of the company’s operations with the highest concentration of stores.

Founded in 2013 With a Mission for Affordable Healthy Food

Bertha and Tony Shill created Salad and Go in Gilbert, Arizona with a revolutionary concept: making nutritious food as convenient and affordable as fast food. Their first location was just 600 square feet, focusing exclusively on drive-thru service to keep costs low while maximizing efficiency.

The founders were motivated by America’s health crisis and the lack of accessible nutritious options. They pioneered a model delivering chef-crafted salads at prices competitive with traditional fast food, typically under $10.

Early success came from their streamlined operations, direct sourcing from farms, and minimal real estate footprint. This model allowed them to expand rapidly across Arizona before venturing into Texas and Oklahoma markets.

A Menu That Went Beyond Salads

Salad and Go built its reputation on fresh, customizable salads with protein options like chicken, steak and tofu. Regular customers appreciated the consistent quality and generous portion sizes that provided excellent value compared to other healthy-eating chains.

Breakfast offerings expanded their appeal beyond the lunch crowd. Morning commuters could grab organic scrambled egg wraps and fresh-brewed coffee at prices that undercut Starbucks and other breakfast competitors.

This diversification helped attract customers seeking variety beyond cold salads, especially during winter months when comfort foods typically see higher demand.

New CEO Guides a Difficult Transition

Joel Barker, who took the helm as CEO in early 2023, now faces the challenging task of steering Salad and Go through this major restructuring. His background in restaurant operations and turnaround management is being put to the ultimate test as he implements the difficult decision to close dozens of locations.

The leadership team has emphasized that this consolidation is necessary for long-term sustainability. Internal communications suggest the company is refocusing on profitability over rapid growth, a significant shift from its previous expansion-focused strategy.

Industry analysts point to rising food costs, labor challenges, and intense competition in the healthy fast-casual space as factors that likely contributed to the need for this dramatic course correction.

From Rapid Expansion to Retrenchment

Just eighteen months ago, Salad and Go announced ambitious plans to open 90 new locations across multiple states. The company had secured significant private equity funding and was positioned as one of the fastest-growing healthy food chains in America.

Real estate developers had eagerly partnered with the brand, attracted by its small footprint requirements and strong customer traffic. Now those same developers are scrambling to find replacement tenants for the suddenly vacant properties.

This rapid reversal follows a pattern seen with other fast-growing restaurant concepts that expanded too quickly. Industry veterans note that sustainable growth requires building strong regional presence before attempting multi-state operations, a lesson Salad and Go appears to be learning the hard way.