Episode description

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.