The Souplantation Story – A Culture Of Culinary Creation. Since its beginnings, Souplantation Menu is a place of creation, from the inception of our restaurant concept down to the very meals our guests are able to make utilizing the farm-fresh menu items of our salad bar and buffet.
Our story begins in 1978 in San Diego, Ca, where two California surfers enjoyed a vision to produce a healthy spot to eat where possibilities were endless. They decided they desired to open a cafe or restaurant filled with options that used the freshest fruit and veggies, plus soups and baked goods produced from scratch, all following homemade recipes bursting with flavor. Not only would this restaurant be considered a location to eat, but additionally a place where farm meets the table and families gather to get a healthy dining experience all its own.
Today, 97 restaurants and an incredible number of guests later, Souplantation has grown in to the salad bar and buffet place to go for farm-fresh, scratch-made offerings for all to take pleasure from!
Souplantation’s Supply Chain Commitments – Souplantation takes the quality of its food very seriously in order to provide our guests the most effective options when they decide to dine along with us. We want our restaurant buffets to be filled with options that does not only taste great, but help you feel great too. Which means our owner and operator Garden Fresh Restaurants upholds high standards with regards to sourcing the ingredients we use to produce our menu items. Centered on freshness, quality, and safety, our standards are designed to maintain humane, ethical, and sustainable business practices.
Souplantation, which operates as Sweet Tomatoes away from southern California, is really a United States-based chain of-you-can-eat buffet-style restaurants. The very first Souplantation opened in 1978 in San Diego County, California, where company is headquartered. The company was incorporated as Garden Fresh Corp. in 1983. The company went public in 1995 but was taken private in 2004. The company is belonging to Garden Fresh Restaurant Corporation
he first Souplantation restaurant opened on Mission Gorge Road in San Diego, in 1978. It was the concept of Dennis Jay, who was a bartender at Springfield Wagon Works, a pioneer in Salad bars in El Cajon. Dennis’s good friends, John Turnbull and Scott King were opening their first Soup and Salad restaurant The Soup Exchange. Dennis was impressed with the new concept and introduced Steve Hohe, the Springfield Restaurant manager and Ron Demery, a bail bondsman and long time friend to John and Scott. Dennis, Steve and Ron made a decision to partner up to produce a parallel concept, the Souplantation Holiday Hours. Both concepts grew alongside in a friendly, mutually supportive, yet competitive environment for a number of years. This restaurant along with a second one out of Point Loma were purchased in 1983 by Garden Fresh Restaurant Corp, founded by Michael Mack to function the chain.
The company has expanded throughout the American West and Southwest, as well as opened locations in several Southeast states, including 23 restaurants in Florida. Each of the restaurants are company-owned. In 2005, an affiliate from the ilcifm investment firm Sun Capital Partners purchased Garden Fresh and with it the restaurant chains. At the time of October 2016, 104 locations remain in operation throughout the usa. In 2017, Garden Fresh along with its restaurant chains were purchased through the Ny private investment firm Cerberus Capital Management