who we are
Take an inside look at the company behind your favorite dressings.
A little bit about what we do and how we do it
Mixing
Bottling
packaging
What We Do
Our mission has always been to create unique made-from-scratch recipes that enhance the dressings we have in the Salata restaurants. We work with various vendors and produce companies to get our dressings made on a daily basis with fresh ingredients. All the items we receive weekly are used in our dressings and shipped out to our restaurants. Our team, or second family, is very dedicated and passionate about the quality of dressings we make for you. To be able to do what we do requires a variety of different people supporting production. We have supervisors, leads that are working on the floor, a logistics manager, Q&A department, and an R&D department. We care deeply about the quality of the dressings we provide, so you can be assured that you are putting only the best on your food.
Inside The Facility
Scale
The facility is made up of more than 5500 sq ft and is where we produce our products (image of facility/product)
Quality
It houses our production line and our Quality Assurance Laboratory where we measure the products and ensure they are at the highest performance standards.
safety
Our facility is SQF certified and follows HACCP and GMP guidelines. Our Quality Assurance Technicians conduct three audits daily including environmental testing. Our QA and R&D labs monitor Ph level, acidity, sodium and conduct microbiological testing with verification from an independent laboratory.
Future
We are adding more lines of production by expanding to other areas of the facility. This is to meet the demand of our Salata restaurants and to co-pack with other restaurant groups throughout the country.
Our Team
Chef statement
In 2002, when Salata was merely a small vision, we had access to a commercial kitchen in downtown Houston and the ability to create products. Today I am the Culinary Director with aspirations to offer the highest quality and best tasting products. Getting food and beverage items from concept to completion is my main focus. Food innovation is constantly evolving and Salata plans to evolve with the times. We strive to be in line with our guests' life/health choices and ahead of the curve with what's happening in the restaurant climate.