Salad and Go’s shuttered Texas production kitchen is headed toward an equipment auction after the chain closed all of its restaurants in August. The Garland facility was built to supply as many as 500 locations—far more than the chain ever operated.
The Branford Group has listed equipment at 2610 McCree Road for an online auction November 16–18, 2026. The auctioneer says the sale is subject to bankruptcy court approval.
What is being sold in Garland
The auctioneer’s equipment catalog includes romaine lettuce and vegetable-processing lines, a dressing kitchen, lemonade-mixing equipment, liquid-filling and bagging systems, and a spiral oven and freezing system.
Bidding is scheduled to open at 8 a.m. Central on November 16, with lots beginning to close at 10 a.m. Central on November 18. Equipment viewings are available by appointment, according to the listing.
The machinery offers a glimpse of the large-scale operation behind the chain’s small drive-thrus. The planned sale involves food-production equipment, rather than an announcement of new restaurant closures.
A kitchen built for much bigger ambitions
Salad and Go relied on central kitchens to wash and cut produce, prepare dressings and drink concentrates, and supply its restaurants. At a January 2024 industry conference, then-CEO Charlie Morrison said the approach reduced work inside individual stores and helped keep prices affordable, according to Nation’s Restaurant News.
The Garland kitchen had capacity to support up to 500 restaurants within a 12-hour drive, according to QSR. But the company’s footprint was much smaller: it operated more than 140 restaurants in May 2025 before a series of retreats.
The chain announced 41 closures in September 2025. In January 2026, it announced another 32 as it pulled out of Texas and Oklahoma entirely.
And Go Concepts, LLC, the company behind Salad and Go, and four affiliates filed for Chapter 11 protection on August 4, 2026, in the U.S. Bankruptcy Court for the Southern District of Texas. The chain’s website confirms that all remaining restaurants closed August 5.
An Arizona comeback is also taking shape
Even as equipment from the old Texas operation goes up for sale, a separate group is working to revive the brand in Arizona.
Cofounder and chef Daniel Patiño has teamed with Hospitality First Concepts partners Mike Myers and Tom Misitano on the effort. Patiño told FOX 10 Phoenix that the first planned restaurants would be in Gilbert and Mesa, with hopes of opening the Gilbert location before year’s end.
The new operation would also change how meals are prepared. Patiño told Arizona’s Family that food would be made at each location, rather than following the old centralized-kitchen model.
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