MAD Greens – Eat Better, a locally owned and operated leader in fresh, healthy lunch and dinner options, will celebrate the grand opening of a new location at 7300 E. Arapahoe Rd. in Centennial on July 10, revealing a vibrant new design that sets the direction for the company’s future growth.
In partnership with Xan Creative’s founder and principal, Melissa Friday, MAD Greens developed a new interior look and feel that features an enhanced customer experience and functional improvements to the food prep line.
“The natural elements of the interior redesign highlight the fresh, local produce for which our company is known,” said Marley Hodgson, MAD Greens Co-Founder and Chief Strategy Officer. “We find this new interpretation of the space to be bright and friendly, and we’re eager to hear firsthand what our customers experience when they come to see us.”
The new restaurant design lays the blueprint for future MAD Greens locations, with an updated ordering process and digital menu boards that can display featured menu items and fresh-from-the-source produce. With 12 locations along the Front Range, the Golden, Colorado-based restaurant group is actively pursuing sites for additional locations in Colorado and the Southwest.
“As we expand,” Hodgson said, “the new design serves as a statement of our beliefs and demonstrates our dedication to fresh and healthy ingredients.”
To celebrate the new restaurant opening, MAD Greens will host its crowd-pleasing Free Salad Day, offering free regular-sized MAD salads (with chicken, if desired) for all guests from 10:30 a.m. to 8:30 p.m., Thursday, July 10. MAD Greens has a long history of partnering with the communities that surround its locations. Customers on Free Salad Day can contribute to a fund to benefit nearby Homestead Elementary School’s Parent Teacher Association.
This new MAD Greens location will also feature local, organic and seasonal produce from the MAD Greens farm, a one-acre plot of land farmed in partnership with Agriburbia exclusively for MAD Greens. The MAD Greens farm will supply spring mix, arugula, spinach, kale, tomatoes, cucumbers, parsley, peppers and carrots to this new location as well as to other locations along the Front Range.
The 2,376-square-foot restaurant will seat 57 patrons inside and an additional 20 on the outdoor patio.