(Argus Leader)

For Kelly and Mike Yakopec, it was love at first sight – for a restaurant.

The Omaha couple had been looking for business opportunities, and through a friend heard about Mixed, a Sioux Falls-based fast-casual restaurant that serves “make your own” salads. Even though they had 3,000 franchising opportunities to choose from in 75 industries, the couple saw something appealing in Mixed.

“The concept offered healthy, delicious and guilt-free meals to guests looking for a fast and healthy solution to being on the go,” Mike Yakopec said. “Our city ranks in the bottom 25 percent of America’s healthiest cities. Mixed will, without a doubt, contribute to making Omaha a healthier and happier city.”

The Yakopecs opened the second Mixed location at 2101 N. 120th St. in northwest Omaha in March.

Cole Shawd, Mixed owner and now franchiser, said he couldn’t be happier his concept is now a franchise.

Going green

The 29-year-old University of Sioux Falls graduate came up with the idea for Mixed in 2008. Literally and figuratively, he would create a “green” restaurant. His plan was to sell make-your-own and signature salads and create an environmentally friendly restaurant. It led to the name “Mixed” with the tag line “Go Green.”

“I always loved salads,” Shawd said. “They are healthy for you and taste great. I really felt I could take my taste in salads and make a business out of it.”

After in-depth research and dedication to the concept of selling salads as meals, Shawd opened Mixed at 2604 S. Louise Ave. in June 2010.

Lettuce is the featured item. Patrons choose from four types of greens, 45 toppings and 25 dressings. They watch as their salad is mixed and chopped in front of them.

Three cups of low-calorie lettuce combined with four toppings and dressing sells for $7.44 and comes with a breadstick, chips or dill pickle.

Mixed also has 12 signature salads and build-your-own wraps, panini sandwiches and soups. It is open for breakfast, lunch and dinner.

Shawd wanted his restaurant to be eco-friendly. He meticulously created his own 10-point green standard by which the restaurant operates. The sustainable efforts include compostable cups, lids, straws and plastic ware, 100 percent recycled paper towels and napkins, reusable bowls and silverware, bamboo plates, recycled flooring and Energy Star-rated lighting.