It’s the new place in town, and people come from Pass Christian to Pascagoula to refuel at The Salad Station.
The restaurant opened its doors on December 18 at 10598, boul. D’Iberville, in the mall across from the Winn-Dixie.
The notion of The salad station is to use local ingredients when possible, chop fresh veggies every day and offer plenty of choice – 100 toppings selections.
For those on a diet or eating “clean,” The Salad Station is “as healthy as you want it to be,” said Joey Homrighausen, who runs the restaurant of franchise owner James Bishop.
January can be a sluggish time of year at other restaurants, but none are helping people keep their New Year’s resolutions. Sales jumped at The Salad Station’s 12 restaurants in Louisiana and Mississippi right after the new year, said Garrick Robert, director of franchise operations. D’Iberville overcame them all.
“This store has been # 1 in sales since opening,” he said.
Customers serve themselves, so there is no waiting.
But keep in mind – “It’s not all you can eat,” Homrighausen said. The bowls are large and the cost is $ 7.39 a pound for the salad bar and toppings. The soup, potato, and hot sea bass selections cost $ 5.49 a pound. Customers determine the cost of their meal based on their serving size.
While they can only get a cup of soup for $ 1, most customers start with a bowl or container of salad to go, choosing from several types of greens.
Started with a farm
D’Iberville is the 12th branch of the chain which began in 2012 in Hammond, Louisiana. It started generations ago, when Grandpa Joe Liuzza cultivated his 20 acres on Louisiana’s largest strawberry farm.
Scott Henderson, founder and president of The Salad Station, along with his mother and business partner, Cindy Henderson, opened their first restaurant made with fresh ingredients. They were so successful with their first restaurant in Hammond that three months later they opened a second a mile and a half away, Robert said.
Over the next five years, the family opened four more branches before starting to offer franchises. Mississippi’s first site has opened in Hattiesburg and another will open there by the end of the year, he said, along with another at Flowood in a few months. Others are coming to Mobile, Alabama and Tampa, Florida, he said, as the company expands to around 30 locations over the next year.
On the menu
Salad bar garnishes include chicken, shrimp, sweet garlic peppers, and an olive salad. There is also a chicken salad, a broccoli salad, fruits, berries and nuts. Cheese crisps, which are baked with Parmesan and Cheddar cheese until crispy like crackers, are a store specialty.
The salad dressing selection is also extensive, with ranch avocado and Sensation House Italian dressing made with Parmesan and cilantro among favorites, as well as the strawberry or lemon vinaigrette.
Beyond that, there are the three regular soups, including loaded potatoes, chili, broccoli, and cheese. Shrimp and crab are the soup of the day on Monday, tacos on Tuesday, and crayfish and pepperjack soup on Friday. Four or five starters and baked or sweet potatoes with garnishes share the hot sea bass.
Drinks range from coca-based products to fruit-infused alkaline water.
The restaurant has around 20 tables for dining and also offers a catering service and participates in the Waitr meal delivery service.
The D’Iberville branch is open from 10 a.m. to 8 p.m. Monday to Saturday and is closed on Sunday. The phone number is 228-243-5247.