Steak is a new protein and the new Menu 2.Go also includes value-driven combo options.
The drive-thru Salad and Go concept has launched a new menu.
The Phoenix-based chain said Thursday that it has rolled out enhancements to signature salads, refreshed ingredients, and upgraded flavor profiles, and added a new flame-seared steak as a protein option. The menu has been dubbed Menu 2.Go.
The chain said the menu upgrade comes in response to customer surveys in which nearly half (49%) said it is difficult to find meals that are healthy, fast, and affordable.
It also comes amid a foodborne illness outbreak, primarily in the Midwest, and ongoing investigations around the parasite cyclospora. Fresh produce is suspected, with iceberg lettuce from Taylor Farms potentially linked to some cases. Other reports indicate a focus on parsley and cilantro.
Salad and Go is not in any way tied to the outbreak. The chain last week addressed the outbreak in an Instagram post, saying it does not purchase product from Taylor Farms, which was implicated in earlier reports.
Value is a theme of the menu rollout. The brand’s Menu 2.Go includes the offer of combo meals, such as a small drink and side addition to a salad or wrap for an additional $3. Sides in that case include pita chips and hummus, a cheese quesadilla, or other chips.
There’s the option of a combo with a larger drink and additional side for $5, including more quesadillas, a Mac & Cheese Cup (+$2 for a bowl), a soup cup (+$1 for a bowl), or pita chips and loaded hummus.
For those looking for smaller portions, there’s a new smaller salad for just $5.99. The larger classic salads range from $7.29 to $8.99.
There’s a new seasonal offerings, including an Elote Salad with roasted corn, pepitas, jalapeños, Cotija cheese and Tajín.
The Summer Crunch Salad uses the new steak with tomatoes, pickles, and crispy onions, which the company said was like a loaded burger in fresh salad form.
New drinks include Coconut Lemonade and a Coconut Cold Brew.
“We listen closely to our guests, and Menu 2.Go brings that feedback to life,” said Salad and Go CEO Mike Tattersfield in a statement. “This major menu evolution gives guests more choice, flexibility and value, making it easier to enjoy delicious, nutritious food every day.
“This is only the beginning, as guests can expect even more exciting menu innovation from Salad and Go in the months ahead,” Tattersfield added.
With about 70 units across Arizona and Nevada, Salad and Go last year shuttered more than 70 restaurants in Texas and Oklahoma, exiting those states entirely, along with closing a commissary facility. The chain also moved its headquarters from Dallas to Phoenix, where it was originally founded.
At the time, Tattersfield pledged to reinvigorate the brand, focusing on food quality, menu innovation and guest experience.
UPDATE: This article was updated with new information from Salad and Go.
