The Souplantation Story – A Culture Of Culinary Creation. Since its beginnings, Sweet Tomatoes has become a place of creation, from the inception of our restaurant concept down to the very meals our guests are able to make using the farm-fresh menu items of our salad bar and buffet.
Our story begins in 1978 in San Diego, Ca, where two California surfers had a vision to produce a healthy place to eat where possibilities were endless. They decided they wished to open a nearby restaurant packed with options that used the freshest fruit and veggies, plus soups and baked goods created from scratch, all following homemade recipes bursting with flavor. Not only would this restaurant be a location to eat, but in addition a spot where the farm meets the table and families gather for a healthy dining experience all of its own.
Today, 97 restaurants and countless guests later, Souplantation has grown into the salad bar and buffet place to go for farm-fresh, scratch-made offerings for many to experience!
Souplantation’s Supply Chain Commitments – Souplantation takes the caliber of its food very seriously in order to offer our guests the best options once they choose to dine along with us. We want our restaurant buffets to be loaded with options which not only taste great, but cause you to feel great too. That means our owner and operator Garden Fresh Restaurants upholds high standards in terms of sourcing the ingredients we use to generate our menu items. Centered on freshness, quality, and safety, our standards are meant to maintain humane, ethical, and sustainable business practices.
Souplantation, which operates as Sweet Tomatoes outside of los angeles, is a United States Of America-based chain of-you-can-eat buffet-style restaurants. The first Souplantation opened in 1978 in San Diego, California, where the 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, in 1978. It had been the idea of Dennis Jay, who has been 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 all 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 chose to partner up to create a parallel concept, the Souplantation Holiday Hours. The two concepts grew next to each other in a friendly, mutually supportive, yet competitive environment for a number of years. This restaurant along with a second one in Point Loma were purchased in 1983 by Garden Fresh Restaurant Corp, founded by Michael Mack to operate the chain.
The company has expanded over the American West and Southwest, as well as opened locations in a number of Southeast states, including 23 restaurants in Florida. All the restaurants are company-owned. In 2005, an affiliate marketer in the ilcifm investment firm Sun Capital Partners purchased Garden Fresh and with it the restaurant chains. As of October 2016, 104 locations stay in operation throughout the United States. In 2017, Garden Fresh as well as its restaurant chains were purchased through the New York private investment firm Cerberus Capital Management