Tender Greens

Tender Greens operates in the fast-casual restaurant sector, establishing a market position centered on chef-driven, locally-sourced food. The company was founded in 2006 in Culver City, California, by three individuals with fine-dining backgrounds: chefs Erik Oberholtzer and Matt Lyman, alongside food and beverage director David Dressler. Their collective experience in high-end hotel kitchens inspired the venture, aiming to make sustainably farmed, high-quality food accessible and affordable by removing elements like waiters and valet parking. This model, which they term "slow food done fast," merges the operational efficiencies of quick-service with the culinary standards of fine dining.

The founders' journey began with a shared vision to create a place where a chef would eat on their day off, addressing a gap in the Los Angeles market for healthy, well-prepared meals at a reasonable price. Oberholtzer, with degrees in Psychology and Culinary Arts, was motivated by the desire to democratize the expensive food he was accustomed to preparing. The trio bootstrapped the initial launch with a loan from family, even undertaking manual labor like digging plumbing ditches themselves for the first location. A key early partnership was formed with Scarborough Farms, which not only supplied produce but also invested in the brand.

The business model relies on direct relationships with local farmers, ranchers, and artisans to source ingredients, which helps manage costs while maintaining quality. Each restaurant location is run by its own executive chef, who has a degree of autonomy over menu items, fostering a sense of entrepreneurship within the corporate structure. Revenue is generated directly from the sale of meals at its physical locations. The menu features a core offering of salads, sandwiches, soups, and plates with various proteins, complemented by seasonal specials. A notable menu innovation is the "Longevity Bowl," inspired by the diets of the world's "blue zones," where populations have high longevity.

In 2021, Tender Greens merged with another California-based chain, Tocaya, to form One Table Restaurant Brands, a move intended to create synergies between the two concepts. However, the parent company faced financial difficulties, attributed in part to the lingering effects of the pandemic, and filed for Chapter 11 bankruptcy in July 2024. Subsequently, lender Breakwater Management acquired One Table Restaurant Brands out of bankruptcy.

Keywords: fast-casual dining, chef-driven restaurant, farm-to-table, local sourcing, sustainable food, slow food fast, healthy cuisine, California restaurant chain, Erik Oberholtzer, Matt Lyman, David Dressler, seasonal menu, culinary innovation, One Table Restaurant Brands, restaurant business model, food and beverage, hospitality industry, Scarborough Farms partnership, direct-sourcing, corporate chef autonomy, Longevity Bowl, blue zone diet