During the last year, Just Salad continued to prioritize menu innovation by launching warm bowls, introducing marinated chicken thighs as a protein option and creating meal kits for consumers cooking at home.
Jhonny Castro, culinary director of the 42-unit chain, describes his culinary journey from the prep line to head chef, collaborating with the Just Salad team to set the health-focused fast casual apart from its competitors.
Listen as he talks about the brand’s sustainability mission and scratch-made offerings, the culinary figures that inspire him and how he plans to evolve the menu as we move through 2021.
Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.