How Just Salad keeps innovating the menu while moving its sustainability mission forward

During the last year, Just Salad continued to prioritize menu innovation by launching warm bowls, introducing marinated chicken thighs as a protein option and creating meal kits for consumers cooking at home.

Jhonny Castro, culinary director of the 42-unit fast casual, describes his culinary journey from the prep line to head chef, collaborating with the Just Salad team to set the health-focused fast casual apart from its competitors.