LOS ANGELES —As East Coast-based build-your-own-salad brands race to conquer Western markets, chefs here have begun redefining the category with their own upscale versions of the concept. The idea of custom-made salads, from fast-casual operations whose guests choose ingredients that are tossed to order to create gourmet entrées, has flourished in the East, and at least two brands have come to California in a battle for its salad-loving consumers. —As East ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?