Since its debut in 2014, Garden Bar has grown to nine locations, all in the Portland, Ore., area.
Ana Chaud founded the chain when she wasn’t able to easily find healthful, flavorful lunches in 30 minutes or less. And what she could find lacked variety, she added. “I was going to Chipotle every day and getting a salad, but that’s only five ingredients,” she said.
Garden Bar customers can choose from a selection of seasonal salads or build their own from more than 60 vegetables, fruits, proteins, cheeses, greens, grains and dressings.
The fast-casual chain offers a seasonally changing menu of hearty salads — available by the 32-ounce “basket” or 48-ounce “bushel” — with robust flavors starting at $9. All cooking is done at a central commissary for faster service and more efficient in-store operations.
Customers can also get their creations served as a wrap.
Dine-in guests, who make up around 20% of traffic, eat their meals from porcelain bowls with proper silverware and glassware.
Customers ordering food for takeout can get their salads in compostable bowls or in plastic “eco clamshell” containers that they can return to any Garden Bar to be washed and reused.