The Souplantation Story – A Culture Of Culinary Creation. Since its beginnings, Souplantation Menu has been 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 County, where two California surfers enjoyed a vision to produce a healthy spot to eat where possibilities were endless. They decided they wished to open a cafe or restaurant full of options that used the freshest fruit and veggies, plus soups and baked goods created from scratch, all following homemade recipes bursting with flavor. Not just would this restaurant become a location to eat, but additionally a location where farm meets the table and families gather to get a healthy dining experience all its own.
Today, 97 restaurants and millions of guests later, Souplantation continues to grow to the salad bar and buffet place to go for farm-fresh, scratch-made offerings for all to experience!
Souplantation’s Supply Chain Commitments – Souplantation takes the quality of its food very seriously in order to offer you our guests the very best options when they choose to dine along with us. We want our restaurant buffets to get full of options that not only taste great, but make you feel great too. Which means our owner and operator Garden Fresh Restaurants upholds high standards in terms of sourcing the constituents we use to generate our menu items. Dedicated to freshness, quality, and safety, our standards are designed to maintain humane, ethical, and sustainable business practices.
Souplantation, which operates as Sweet Tomatoes outside southern California, is a United States-based chain of all the-you-can-eat buffet-style restaurants. The initial Souplantation opened in 1978 in San Diego County, 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 owned by Garden Fresh Restaurant Corporation
he first Souplantation restaurant opened on Mission Gorge Road in San Diego County, in 1978. It absolutely was 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 using 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 produce a parallel concept, the Souplantation Holiday Hours. The two concepts grew side by side in a friendly, mutually supportive, yet competitive environment for many 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 a number of 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 along with it the restaurant chains. Since October 2016, 104 locations stay in operation throughout the United States. In 2017, Garden Fresh and its restaurant chains were purchased by the New York private investment firm Cerberus Capital Management