MIXT (previously Mixt Greens) is a fast-casual restaurant that specializes in chef-crafted salads, grain bowls, market plates and sandwiches sourced from local and organic ingredients. The company was founded in 2005Jennings, Lisa "Custom-salad chains go west as new concepts sprout in California market" "Nations Restaurant News" in San Francisco by Andrew Swallow, a fine dining chef and cookbook author,Benwik, Bonnie "All We Can Eat", "The Washington Post" his sister Leslie Silverglide, an entrepreneur with a master's degree in sustainability;MacVean, Mary "Restaurants get a little greener" "LA Times" and her husband David Silverglide, a technology executive."Green Cuisine" Business at Oxford
In 2009, MIXT was acquired by an international private equity firm Inventages, a life-sciences, nutrition and wellness-focused venture capital fund formed with the support of Nestlé. In 2012, the company was re-acquired by founders David and Leslie Silverglide, with plans to expand the concept nationwide. In 2016, the company renamed the concept 'MIXT,' dropping the 'Greens'.Lucchesi, Paolo "Re-Mixt: Old is new again at Mixt Greens" "San Francisco Chronicle" As of 2022, MIXT operates 14 locations across California, and Texas.
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