| Name | Title | Contact Details |
|---|---|---|
Susan Carroll-Boser |
Vice President of Technology | Profile |
Our story begins in San Diego. In 1978, a couple of surfer dudes had a vision. What if you created a restaurant full of the healthiest and freshest veggies and fruits? What if you brought the farm to the table? What if you made soups and bakery from scratch like you would at home, if you had the time? Wouldn`t people love that? The very first Souplantation brought delicious, healthy dining to San Diego. Industry experts credit us as being the first casual eatery to serve fresh, wholesome menu options. As we grew, we began to pursue growth beyond our Southern California markets. In order to reflect our dedication to fresh, wholesome ingredients, we adopted the name Sweet Tomatoes for new restaurants outside Southern California. With 97 company-owned restaurants in 10 states, more than 265 million guests have helped us to be #1 in fresh salads, made-from-scratch soups, hot-tossed pastas, freshly baked breads and muffins, fresh fruit, frozen yogurt, and more. We pride ourselves on offering a customized dining experience where each of our guests can create a meal to meet their individual needs. We offer an abundance of family farm raised local produce that is rushed to our kitchens in refrigerated trucks, within hours of harvest. Hundreds of cooks passionately sauté, simmer and stir soups from scratch. Mix, knead and bake authentic focaccia and muffins – all from scratch. Crisp farm fresh recipe salads are chopped by hand. House-made dressings are blended. Tantalizing desserts are baked to sweet perfection. Real California strawberries are stirred into original lemonades. You can always count on fresh, high-quality ingredients and daily made-from-scratch menu items because each day begins fresh. And fresh begins here. Each day we aspire to be the place where it all starts. Where it all happens. From the farm to the restaurant, this is where fresh begins.
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