Former Krispy Kreme CEO Mike Tattersfield has been appointed as the new CEO of Dallas-based
Salad and Go, effective immediately.
“Mike is exactly the proven leader we need to unlock Salad and Go’s full potential,” Florian van Rappard, Salad and Go director and partner at lead shareholder Volt Investment Holdings, said in a statement. “His mission-driven orientation and track record of brand building at multiple successful companies make him the ideal person to guide Salad and Go through its next chapter of growth and impact.”
Tattersfield, now a minority owner of the brand, brings more than 30 years of retail and restaurant industry leadership experience to the expanding drive-thru-only salad concept.
Most recently, Tattersfield was president and CEO of Krispy Kreme for nearly a decade. His other top roles included CEO of Caribou Coffee Co. and Einstein Noah Restaurant Group, president at YUM! Brands, and COO at Lululemon.
“Salad and Go has built something special—it’s creating a new paradigm for fast food that makes quality, nutritious food accessible for everyone, regardless of income or ZIP code,” Tattersfield said in a statement. “I took on this role because I believe we can be a positive, disruptive force in every food category we choose to compete in, revolutionizing how Americans think about fast food.”
Salad and Go offers fresh, made-to-order salads for under $8 through drive-thru-only locations as small as 750 square feet, eliminating the conflict between affordability and accessibility to healthy meals.
The company said menu innovation remains at the forefront of the brand as it provides healthy, approachable options, including salads, wraps, juices, and breakfast, that appeal to a wide customer base.
Salad and Go said it recently earned a spot on Fast Company’s “Most Innovative Companies in Restaurants, Dining, and Food Services for 2025” list.
The company operates more than 140 stores across Arizona, Texas, Oklahoma and Nevada, and has nearly doubled its physical footprint over the past two years while building the necessary team, systems, and infrastructure for scaled growth.
Last year, the company opened its largest central kitchen facility in Garland, which can support up to 500 locations within a 12-hour drive.
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