Mendocino Farms Expands Bay Area Presence

- The restaurant chain was founded in 2005 by husband-and-wife team Mario Del Pero and Ellen Chen-Del Pero, who opened the first location in Los Angeles. Del Pero's family has a history in the food industry, with his father owning a century-old meat company in Marysville, California. - Mendocino Farms operates under a core philosophy of "Eat Happy," aiming to create a welcoming community gathering place and provide an unexpectedly culinary adventure. This extends to their menu, which corporate chef Jeremy Bringardner describes as "approachably adventurous," often incorporating fine-dining flavor profiles into a fast-casual setting. - The company has a history of strategic partnerships and investments to fuel its growth. In 2010, it partnered with the firm L Catterton for expansion, and later received a minority investment from Whole Foods Market, which led to Mendocino Farms locations opening inside the grocery stores. - Private equity firm TPG Inc. acquired a majority stake in the company in 2017, taking over from L Catterton. Following the acquisition, Harald Herrmann, the former CEO of Yard House, was appointed as the new CEO of Mendocino Farms. - The menu is intentionally dynamic, changing every six to eight weeks to incorporate seasonal ingredients and new, adventurous flavors. This approach includes creating what they call a "Mendo twist" on familiar classics to differentiate their offerings. - While known for its sandwiches and salads, the chain has expanded its offerings to include grain bowls as part of a strategy to grow its dinner business. Popular items have included the "Not So Fried" Chicken sandwich and the Chimichurri Steak & Bacon sandwich.