At the time, the idea of having salad as a main meal was unfamiliar in Korean food culture, and many doubted whether such a concept could survive.
But driven by a passion to move away from greasy, unhealthy food toward something fresh and wholesome, the founders persevered through a tough start.
Over time, Korea developed a growing interest in healthy eating, and this tiny restaurant,
once serving just 10 customers a day, grew into a leading brand with more than 30,000 daily customers.

At the time, the idea of having salad as a main meal was unfamiliar in Korean food culture, and many doubted whether such a concept could survive.
But driven by a passion to move away from greasy, unhealthy food toward something fresh and wholesome, the founders persevered through a tough start.
Over time, Korea developed a growing interest in healthy eating, and this tiny restaurant—once serving just 10 customers a day—grew into a leading brand with more than 30,000 daily customers.

At the time, the idea of having salad as a main meal was unfamiliar in Korean food culture, and many doubted whether such a concept could survive.
But driven by a passion to move away from greasy, unhealthy food toward something fresh and wholesome, the founders persevered through a tough start.
Over time, Korea developed a growing interest in healthy eating, and this tiny restaurant—once serving just 10 customers a day—grew into a leading brand with more than 30,000 daily customers.