High-end chefs sometimes guarantee they’ll get enough fresh produce by partnering with farmers to have it grown specifically for them. Ditto for Tender Greens, a fast-casual salad specialist whose co-owners include a grower in California. Other supplies come from farmers markets. The parallels don’t end there. Each unit has an executive chef, many with bragging rights about where they’ve cooked previously. The emphasis is on all-natural salads and grilled entrees, served in a modern setting.
|Location||Culver City, Calif.|
|2013 Systemwide Sales ($000,000)||$40,500,000*|
|YOY Sales Change||44.6%|
|2013 U.S. Units||12|
|YOY Unit Change||33.3%|
|2013 Average Unit Volume ($000)||$3,900,000*|
|Future 50 Year||2014|