According to an article from The Record North Shore, Just Salad plans to expand to Wilmette at 3232 Lake Avenue.
“Just Salad, a 20-year-old fast-casual restaurant founded in New York City, will open its first suburban-Chicago location in the Wilmette shopping center, 3232 Lake Ave., by this fall, the WS Development team said in a press release. A WS spokesperson confirmed that Just Salad will open in Suite 210, replacing Panda Express.”
“The healthful-food restaurant features more than a dozen salad options — from chicken caesar and winter harvest to Thai chicken crunch and balsamic chicken avocado — as well as wraps, grain bowls, soups and smoothies.”
According to Just Salad’s website, “While our mouthwatering menus change, our commitment to reuse stays the same. Since we opened in 2006, we’ve invited guests to reduce their environmental impact with our reusable bowls.”
“As the first US restaurant to carbon label our menu, we let you give into hunger without giving up on what really matters. As a Certified B Corp, we’re part of a global movement that’s working to make business a Force for Good™ for all – guided by the highest social and environmental standards.”
An article from Forbes tells us a bit more about the history of the concept: “The chain focuses on reducing waste, sourcing responsibly and fostering community engagement. And as I reported in a previous Forbes article, the brand provides carbon labelling for its products as well as a “climatarian” menu that identifies which of its salads and other offerings are better for the planet.”
“I recently sat down with Just Salad’s Founder and CEO, Nick Kenner to uncover the story behind the brand’s sustainability journey. He told me how over the years, the brands commitment to sustainability has evolved and grown, reflecting a genuine dedication to the planet. He also discussed how at the core of Just Salad’s mission is a relentless pursuit of innovative solutions that push the boundaries of what’s possible within the fast-casual category, with the goal transform the way customers interact with their food and the environment.”
