Today we’d like to introduce you to Mark Thatcher.
Hi Mark, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
Here’s a a starting point…
Title: Salad Spot: A Utah Family’s Vision for Fast, Fresh, and Healthy Eating
“The idea struck like a bolt of lightning during a road trip: a drive-thru restaurant dedicated to healthy, delicious salads. For Dan Rigby, it wasn’t just a fleeting thought; it was a ‘eureka’ moment. He envisioned a place where people could access wholesome food without sacrificing convenience or breaking the bank. And so, the seeds of Salad Spot were sown.”
“Over the next 18 months, Dan’s vision blossomed into a family affair. Brothers, friends, and even his father joined the venture, each bringing unique expertise to the table. Ryan, a foot and ankle surgeon, saw the need for healthier options in his community. Josh Lovell, a neurologist, understood the importance of nutrition for overall well-being. Bruce, a retired bank president, provided invaluable business acumen. Tyler, with his marketing background, brought the brand to life. And Mark, with his long-held passion for nutrition and a proven track record in business leadership, stepped in to guide the company’s growth. It was a diverse team united by a shared mission: to revolutionize fast food with fresh, flavorful salads and wraps.”
“In November 2024, Salad Spot opened its first location in Logan, Utah, and the response was overwhelming. ‘It’s been a blast,’ says Mark Thatcher, President of Salad Spot. ‘Seeing so many repeat customers and building relationships with local businesses has been incredibly rewarding.’ The concept is simple: offer delicious, healthy food at fast-food speeds and prices. But the execution is what sets Salad Spot apart. The salads and wraps are packed with fresh, high-quality ingredients, offering a lighter, more energizing alternative to traditional fast food. ‘People leave feeling good about what they ate,’ explains Tyler Dixon, CMO. ‘That’s the real difference.'”
“Salad Spot’s unique building design is also part of the story. Utilizing repurposed shipping containers not only reduces construction costs but also creates an efficient, compact space that allows for rapid service. ‘We can get a salad or wrap into our customers’ hands in under five minutes,’ Mark says. ‘That’s crucial for busy people who don’t want to compromise on health.'”
“Beyond the food, Salad Spot prides itself on its exceptional customer service. ‘We know our customers value kindness and efficiency,’ says Dan Rigby, founder. ‘We’re incredibly grateful for our team members who consistently deliver positive experiences.’ The numerous glowing reviews praising the staff’s friendliness are a testament to this commitment.”
“The founders’ vision extends far beyond a single location. With a goal of bringing Salad Spots to every city, the company is poised to make a significant impact on the American diet. ‘There’s a growing demand for healthier fast-food options,’ says Mark. ‘We believe Salad Spot can be a catalyst for change, making it easier for people to access nutritious meals.’ The overwhelming interest from potential franchisees, even within the first two weeks of opening, underscores the potential.”
“The Rigby brothers, their friends, and family have poured their hearts into Salad Spot, and the result is more than just a restaurant; it’s a testament to their belief in the power of healthy eating. ‘Building this business has been a dream project,’ says Josh Lovell. ‘We’re creating delicious food, providing opportunities for our employees, and contributing to a healthier community. What could be more rewarding?'”
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Building a business from the ground up is never without its hurdles. Salad Spot faced its share of challenges, from the unique engineering required for their shipping container buildings – finding the right specialist was no easy feat – to the inevitable trials of perfecting recipes and securing ideal locations. The team spent countless hours taste-testing, refining, and ensuring every element was just right. Crucially, assembling a talented and dedicated team, including Operations Manager Myles Hancock and Marketing Manager Kaitlyn Cook, proved vital to turning their vision into reality
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
At the heart of Salad Spot lies a deep appreciation for family and the outdoors. The owners, all deeply rooted in Utah’s adventurous spirit, value work-life balance. They enjoy skiing, snowmobiling, dirt biking, backpacking, and other outdoor pursuits. This commitment to a balanced lifestyle is reflected in Salad Spot’s operations: the restaurant is closed on Sundays, allowing team members to spend time with family, worship, and rest.
So maybe we end on discussing what matters most to you and why?
Above all, Salad Spot is driven by a commitment to making a positive impact. Family, friends, and community are at the core of everything they do. The founders believe that business can be a powerful force for good, creating value for customers by providing healthy and convenient food, offering meaningful opportunities for employees, and contributing to the well-being of the community. This belief is the driving force behind Salad Spot’s vision to bring healthy options to every city.
Pricing:
- Most Salads and Wraps are $8.99
- 20 oz soda is $1.49
- 20 oz specialty drinks are $2.49
Contact Info:
- Website: www.saladspot.com
- Instagram: thesalad.spot
- Facebook: saladspot.restaurant
- Linkedin: https://www.linkedin.com/company/salad-spot/posts/?feedView=all
