The Souplantation Story

A Culture of Culinary Creation

Since its beginnings, Souplantation has been 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, where two California surfers had a vision to create a healthy place to eat where possibilities were endless. They decided they wanted to open a restaurant full of options that used the freshest fruits and vegetables, plus soups and baked goods made from scratch, all following homemade recipes bursting with flavor. Not only would this restaurant be a place to eat, but also a place where the farm meets the table and families gather for a healthy dining experience all its own.

Today, 97 restaurants and millions of guests later, Souplantation has grown into the salad bar and buffet destination for farm-fresh, scratch-made offerings for all to enjoy!

(Various food items being prepared in the restaurant.)

Before you walk in our door, local farms rush fresh produce to our kitchens within hours of harvest. Cooks sauté and simmer soups. Bake focaccia and muffins all from scratch. Recipe salads are hand chopped. Desserts are baked to sweet perfection. Before you walk in our door we create a restaurant with a limitless bounty of garden fresh nourishment. All you need to do is walk in our door. Discover fresh.

Souplantation’s Supply Chain Commitments

Souplantation takes the quality of its food very seriously in order to offer our guests the best options when they choose to dine with us. We want our restaurant buffets to be filled with options that not only taste great, but make you feel great too. That means our owner and operator Garden Fresh Restaurants upholds high standards when it comes to sourcing the ingredients we use to create our menu items. Focused on freshness, quality, and safety, our standards are meant to maintain humane, ethical, and sustainable business practices.