The business, which currently operates seven venues, is to open in Victoria, Notting Hill, Southwark, and Battersea Power Station as part of its goal to reach 20 sites by 2027.
It follow openings on Duke Street, near Bond Street, earlier this year, and Tottenham Court Road and Fenchurch Street last year.
Its Victoria site will be located within Victoria’s Nova building.
“We’ve been holding out for the perfect location there and we’ve got it, so we are very excited,” co-founder Florian de Chezelles told Restaurant’s sister title MCA.
The Salad Project’s Notting Hill site, on Westbourne Grove, will be the group’s first neighbourhood location and will also feature a new design that the company says is more suited to the customer demographic it expects to attract, with more focus on seating.
The premium salad operator will also open a site next to the Tate Modern in Southwark, which will be designed in its ‘spaces’ model – which features at its Mansion House site, with digital-only ordering but with some seating.
The Battersea sits, meanwhile, will open on Electric Boulevard, right next to the new office buildings and tube entrance.
“Business is booming. Our main challenge on a daily basis is to keep up with demand,” says de Chezelles.
Partnering with Dishoom
The Salad Project has also embarked on a partnership with Indian restaurant group Dishoom.
For the next three weeks The Dishoom Salad will be sold both at Dishoom and Salad Project restaurants, and via delivery, and features chaat masala spiced chickpeas, sweet grilled pineapple, sesame broccoli and peas, Dishoom seed mix and Murgh Malai Chicken, topped with Dishoom Kasundi mustard dressing and a squeeze of lime.
Speaking on the premiumisation of lunch panel at MCA‘s recent Food to Go Conference, de Chezelles said the business had enjoyed a lot of recent success.
“All of our stores are busy, and that’s ultimately one of the signs you need to look at that tells you, ok, you can probably grow.”
Looking at the scale of London and the number of people who have just to hear about The Salad Project, “there is clearly room to grow”, he added.
“People enjoy our product – it’s about getting it to them. We want to continue growing.”
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