We started MIXT to make delicious, healthy food that people love, and to prove sustainable business is possible.

The spark for MIXT struck in 2005, somewhere on the winding road back from Lake Tahoe. Hungry, tired, and craving something fresh, we realized there wasn’t a single place where you could grab a meal that was both healthy and crave-worthy without the hassle. So we started imagining one. What if you could build a salad that wasn’t an afterthought on the menu, but the star—layered with bold flavors, sustainable ingredients, and made exactly the way you wanted?

At the time, the idea sounded radical. “No one’s going to eat salad as a meal,” people told us. But less than a year later, we proved them wrong, opening the very first MIXT in San Francisco’s Financial District. From that moment on, salad wasn’t just a side—it was a movement.

That movement has always been grounded in three commitments. We make it delicious by sourcing the freshest seasonal ingredients and preparing everything from scratch in our restaurant kitchens. We make it healthy by serving nutrient-dense meals full of fresh vegetables and responsibly-sourced ingredients from farms that follow sustainable and regenerative practices. And we make it sustainable by operating with the planet in mind—from thoughtful sourcing to composting to building green restaurants.

Nearly 20 years later, MIXT is still pushing boundaries and redefining what fast-casual can be. We’re committed to raising the bar—creating meals people love, leading with sustainability, and proving that doing right by people and the planet is not only possible, but delicious.

—Leslie and David Silverglide, cofounders of MIXT