The Souplantation Story – A Culture Of Culinary Creation. Since its beginnings, Souplantation has become 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, where two California surfers enjoyed a vision to make a healthy place to eat where possibilities were endless. They decided they wished to open a cafe or restaurant full of options that used the freshest fruits and vegetables, plus soups and baked goods made from scratch, all following homemade recipes bursting with flavor. Not merely would this restaurant be considered a location to eat, but also a location where the farm meets the table and families gather for any healthy dining experience all its own.
Today, 97 restaurants and countless guests later, Souplantation continues to grow 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 caliber of its food very seriously in order to offer you our guests the best options once they decide to dine around. We wish our restaurant buffets to be filled with options that does not only taste great, but make you feel great too. That means our owner and operator Garden Fresh Restaurants upholds high standards when it comes to sourcing the components we use to produce our menu items. Focused on freshness, quality, and safety, our standards are designed to maintain humane, ethical, and sustainable business practices.
Souplantation, which operates as Sweet Tomatoes outside of southern California, is really a U . S .-based chain of all the-you-can-eat buffet-style restaurants. The very first Souplantation opened in 1978 in San Diego, 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 properties of Garden Fresh Restaurant Corporation
he first Souplantation restaurant opened on Mission Gorge Road in San Diego County, in 1978. It had been 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 decided to partner up to create a parallel concept, the https://www.Storeholidayhours.Org/Souplantation-Sweet-Tomatoes-Holiday-Hours-Open-Closed-Today/. The 2 concepts grew next to each other in a friendly, mutually supportive, yet competitive environment for many years. This restaurant and a second one in Point Loma were purchased in 1983 by Garden Fresh Restaurant Corp, founded by Michael Mack to use the chain.
The company has expanded over the American West and Southwest, as well as opened locations in several Southeast states, including 23 restaurants in Florida. All the restaurants are company-owned. In 2005, an affiliate from the ilcifm investment firm Sun Capital Partners purchased Garden Fresh with it the restaurant chains. As of October 2016, 104 locations remain in operation throughout the United States. In 2017, Garden Fresh and its restaurant chains were purchased from the New York City private investment firm Cerberus Capital Management