Growing up, my Father taught us that to waste food was a sin when there are so many people in the world starving.I guess that one really stuck with me. I guess that explains my love of cooking and feeding people.I truly get a thrill out of serving food to people who enjoy it.I also love to read, and consume books and information ravenously.I absolutely adore a great mystery.I also would have a hard time surviving without music! I like most all music, from The Beatles, to old Blues(Robert Johnson rocks!) ,to Loreena McKennitt,and Phoebe Snow.I am currently a house wife, due to our recent move.Before that, I worked for several years with abused children in an RTC.(Residential Treatment Center.) My pet peeves are small-minded,prejudiced,mean people and wastefulness. He calls me his Kitchen Witch, because he says that I "make magic" in the kitchen.Bert works in Emergency Medicine in a local E.R.(That's what brought us here to New Mexico.) He has worked Emergency for about 27 years now, and I call him my "working class hero".(In reference to the John Lennon song.) I have 5 awesome children, 2 step-sons, 2 sons, and a daughter, who because she is the youngest and the only girl, thinks she is a princess.(oh no, she's not spoiled!) I come from a long line of people, on both sides of the family, who were wonderful and creative cooks. What can I say, I LOVE to cook! My screen name came from my husband Bert. Healthy Salads American Vegetarian Fast Food. Thanks for making it Snappy.Recently moved to New Mexico from South-East Texas. Enter your address above to see fees, and delivery + pickup estimates. I am looking forward to sharing a few more stories with you and serving you again soon. The more you learn about us, the more I am sure that you’ll appreciate what we’re doing and why. I appreciate the opportunity to serve you the highest quality salad you request as fast and efficiently as possible. Oh, and always ask for a free sample of our house-made soup – you’ll be glad you did. We earned the City of Plano’s first Green Business Certification because we continue to make the Earth a priority.Īdmittedly, it seems a little overwhelming the first time you walk in, so if you are a first-time guest, please ask for a manager who can explain the ordering process and answer any questions that you may have about the menu and offerings. It’s just part of who I am, and so I have made it part of who we are. Our cups, utensils, and take-out containers are made from annually renewable resources and are compostable, and the straws are made out of paper (look up “Pacific Garbage Patch” on YouTube sometime). Each location recycles compact fluorescent light bulbs (CFLs) and batteries at no cost, and we hold electronic waste recycling roundups twice a year. Our gathering tables are made from salvaged wood, and the lighting in the dining area is energy-efficient. I want to be a good steward of this great Earth, and therefore have chosen to spend a little more to help in this effort. We know that you, the guest, sign our paycheck. I am so very proud of their dedication to this mission and feel privileged to say that I am on their team. They are committed to doing their best to make your dining experience so good that you want to come back again tomorrow. My team members are the ones who deserve all of the credit – not me. I am very proud of the food we serve and the people who serve it to you. I know that there are a lot of uninspired salads out there that don’t do anything to change your existing perception that salads are worth center-of-the-plate status. This is the reason that we prepare all of our produce on site make our soup and dressings from scratch at each location using high-quality ingredients like California Olive Ranch Extra Virgin Olive Oil, 3-leaf Balsamic Vinegar, and preservative-free mayonnaise fresh-grate Parmigiano-Reggiano from Italy over your salad source sustainably grown hothouse tomatoes grill all-natural chicken and grass-fed beef tenderloin over mesquite and sauté wild-caught Sockeye Salmon to order. With this as my inspiration, Snappy Salads was born. So, I decided to open a place that would fit my life, my style, my needs. Snappy salads login Snappy Salads LinkedIn Snappy Salads - Crunchbase Company Profile & Funding WebSign In Sign Up Default menu, please select location My. I was frustrated, hungry, and overweight. But what I didn’t like was sitting all by myself in a restaurant with food I didn’t really like because it was poor quality or not made the way I wanted it. When I did get a chance to eat what I really wanted, it was a salad. My morning meetings would run long and the afternoon hours were booked, so I often scarfed down an unhealthy lunch in front of my computer. It all started when I worked in corporate America. That was 2006, and I still have the same goal today. All I wanted to do when I opened the first Snappy Salads was to offer people like me a high-quality salad in a place with a cool vibe.
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