The brand's executive chef is bringing seasonality to its signature salads.
Americans are eating healthier, and as the next generation embraces salads as more of a main dish for lunch and dinner, franchise brands like Saladworks are finding ways to tap into that trend and stand out in a booming segment.
When Patrick Sugrue joined Saladworks as CEO last year, he had a plan to refresh and revive the more than 30-year-old brand, and in a recent article in Nation's Restaurant News, he said that included enhancing the brand's menu by bringing on Executive Chef Andy Revella.
“I really felt like we needed a culinary touch on our salads,” Sugrue told NRN. “Someone who could bring in new flavors, toppings consumers were craving. Andy has really brought it.”
Seasonality is king currently, and Saladworks has introduced a spring lineup that includes black beans marinated in jerk seasoning, roasted tri-color carrots, brightly colored and slightly peppery watermelon radish, and Crazy Slaw - made with a sweet Asian-style chili sauce.
“Seasonality is the most important thing,” Revella told NRN. “People come to salad because they want to eat better. They want new flavors, but they don’t want them just linear; they want depth of flavor.”
Same store sales are up eight percent at Saladworks over last year for the franchise brand that is nearing 100 units across the U.S.
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