By admin 
TUCSON, Ariz. (13 News) – Salad and Go announced it is closing all of its locations permanently on Wednesday, Aug. 5.
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The chain, founded in Gilbert in 2013, has seven locations across the Tucson area and 70 in Arizona and Nevada.
The company said it filed voluntary petitions for relief under Chapter 11 bankruptcy on Aug. 4. Some businesses do it, reorganize and try to come back stronger, but this appears to be the end for Salad and Go,
“While Salad and Go earned the support and loyalty of a deeply passionate community, the business was ultimately unable to overcome sustained pressure on consumer demand, past strategic growth challenges and rising costs,” the company said in a release. “A Cyclospora outbreak in July, in which Salad and Go was not implicated, weakened confidence across the industry and compounded these challenges.”
Tony and Roushan Christofellis were co-founders of Salad and Go, but sold to an investment firm in 2021. They then started a new chain called Angie’s Grill and have several locations across Arizona, including six in the Tucson area.
Tucson-based eegee’s faced similar troubles over the years and was twice bought by private equity companies. In June 2025, a Gladstone Capital affiliate announced it acquired 25 stores and planned to keep them open. That move came just months after 39 North Capital filed for bankruptcy protection and closed five restaurants.
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On Tuesday, the Christofellis took to Facebook about the closure of Salad and Go.
“Today is a bittersweet day for us,” they wrote. “Thirteen years ago, we started Salad and Go with a simple belief that great-tasting, good-for-you food should be affordable for everyone. Although we exited in 2021, watching the company announce the closing of its remaining locations is heartbreaking. We’re grateful for every team member, customer, supplier, and community that believed in our crazy mission.”
The Christofellis said the closure will not impact Angie’s at all.
“The best food shouldn’t be reserved for people of a certain income,” they said. “It should be available to everyone. That’s why every decision we make starts with one question: What do people want to eat and need to eat, and how do we make it better AND more affordable?”
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