Saladworks announced major growth accomplishments in 2014, setting up 2015 to be the Year of the Salad.
Fast-casual and quick-serve restaurants are not just banking on the same old flavors for this year’s Thanksgiving-focused limited-time offers (LTO). Many are featuring unique takes on turkey via salads, sandwiches, soups, and other dishes. Thanksgiving and holiday LTO desserts have gotten a new spin, too, from turkey-shaped frozen treats to gingerbread bars.
Instead of the standard turkey and cranberry sandwich pairing, Quiznos rolled out a Pesto Turkey Ciabatta Toastie sandwich with Mozzarella, basil pesto, tomatoes, lettuce, and red wine vinaigrette in early September.
Saladworks continues to leave its mark on the industry with major growth accomplishments in 2014 in markets such as Greensboro, North Carolina and Seattle, Washington. Three new locations also opened internationally in Singapore, Dubai, and Canada. Saladworks locations are popping up in both existing and new markets domestically and abroad. Since the start of 2014, restaurants have opened in existing markets such as West Caldwell, New Jersey, and Naples, Florida.
Saladworks opened its first North Carolina location in Wendover Place Shopping Center in Northwest Greensboro. The new Saladworks location is located at 1210 Bridford Parkway, a high-traffic commercial center in the suburbs of Greensboro.
This new location is owned and operated by Lisa Rizzo, a Greensboro-area local and veteran of the restaurant industry. Rizzo first fell in love with the Philadelphia-based brand while she was growing up in northern New Jersey. She now lives in North Carolina and wanted to bring her favorite restaurant to her hometown.
Having immigrated to the U.S. from Haiti in 2000, Ricardeau Scutt embodies what it means to live out the American dream. Immediately after arriving stateside, Scutt started working at a Saladworks unit located in the Liberty Place shopping center in Philadelphia. Scutt started as a dishwasher and worked his way up to general manager.
Saladworks announced it will be the finish line sponsor for the Susan G. Komen Philadelphia Race for the Cure, taking place on Mother’s Day, May 11, in Center City Philadelphia. The Philadelphia-based restaurant franchise brand will also participate as a platinum-level sponsor, joining a roster of other corporate race supporters from throughout the Delaware Valley.
Saladworks has previously sponsored charities like Philabundance, Alex’s Lemonade Stand, and Utley’s All Stars. The 2014 race will be Saladworks’ first sponsorship with Susan G. Komen Philadelphia.
Saladworks announced plans to duplicate its success in the U.S. in four nations internationally. The brand aims to satisfy a rapidly growing need for healthy, guilt-free gourmet restaurant options in nations hungry for established and successful American brands.
Saladworks has signed four international master franchise agreements in major markets, including the United Arab Emirates, Qatar, Canada, and Singapore. These represent 50-plus stores in development in these markets, in addition to the 100-plus restaurants currently in development throughout the U.S.
Saladworks, a fresh-tossed salad franchise concept, is coming to Canada. The restaurant franchise is using its widespread success as a springboard to Canada, its third major international development deal in three years.
Saladworks is proud to announce that a master franchise agreement has been signed in partnership with Mark Zabel, Paul Lalli, Tom Horler, and Marvin Alballi of Vancouver, British Columbia, to develop 30 new locations throughout Canada.
When it comes to all-American food like salads, sandwiches, and burgers, we all have our own version of perfect.
Assembly-line quick-service concepts are making sure customers have the ability to create that perfect menu item. By offering an array of fresh, quality ingredients—from conventional to gourmet—with the option to start from scratch or customize an existing menu item, build-your-own brands are introducing flavors and flavor combinations that engage, entice, and satisfy every palate.
Not that long ago, consumers visited limited-service restaurants mostly for items such as burgers, fried chicken, french fries, and sandwiches. But in the past two decades, salads have become an integral part of quick-service and fast-casual menus, now showcased as a prominent entrée on many restaurants’ menuboards.
“The great story of the last 20 years is that salads moved to the center of the plate,” says Paul Steck, president of Philadelphia-based Saladworks, the nation’s largest salad chain with more than 100 units in 11 states.