Until Tossed’s creators brought chef-inspired salads to New York City in 1998, a fast-casual salad meant iceberg lettuce and a few hard tomato slices prepackaged in a clear plastic box and refrigerated. But at Tossed, salads are made fresh to order, and guests can design their own from a combination of lettuces, dozens of fresh toss-ins, and 15 different dressings.
Mobile payments are a hot topic within the fast-casual restaurant industry. We’ve seen Starbucks find success with mobile payments. We hear Chipotle is ready to invest $10 million in improving its current tech to allow for mobile payments. Still, there is a lot of doubt and uncertainty. Are my guests ready for it? Will we increase frequency or check average for our franchisees?
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.
Tossed, home of garden fresh salads, hot soups, wraps, grilled panini, and sandwiches, announced the signing of a 30 unit franchise development agreement with Al Sayegh Brothers Trading Company, a multi-national conglomerate, based in the United Arab Emirates. This is the first international master development agreement for Tossed. “We look forward to growing with our new partner and will continue to execute our expansion strategy both domestically and internationally, based on our goals of profitability, as well as sustainability for our franchisees,” says A.
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.
Tossed today announced the promotion of chief development officer A. Michael (A.T.) Toroyan to the additional position of chief operating officer. Toroyan, who effective immediately also joins the company’s board of directors, will broaden his duties to help shape both the day-to-day and overall strategic direction at Tossed.
Christi Hogin and her business partners Michael Jenkins and Chris Khaleghian opened their first Tossed unit in the heart of Los Angeles’ Financial District in March. Hogin and Jenkins, both lawyers, and Khaleghian, a former Johnny Rockets and Subway franchisee, built several sustainable elements into the salad store that not only reduce the carbon footprint of the unit, but also attract eco-conscious consumers.
Hogin shares her tips on “going green” and how this sustainable enterprise has developed both the brand and profitability.
Tossed, home of garden fresh salads, crepe wraps, grilled Panini, sandwiches, and hot soups, announced its fifth annual National Salad Contest. Salad masters—and novices, too—can submit their best original salad recipe, and the winner will earn a place on Tossed’s menu during the month of July and take home a $500 gift card to Tossed. The winning recipe may even become a Tossed regular. Last year’s champion, the Chicken Caprese Salad created by Sarah Wilson of Boston, is on the menu nationally.
Tossed and Los Angeles Universal Preschool (LAUP) have partnered on a creative contest aimed at raising money for Los Angeles County preschools.
Since 2005, LAUP has supported the operation and/or development of hundreds of preschools in the area, helping more than 50,000 children receive a quality and affordable preschool education through enriching curricula and nurturing environments aimed to best prepare children to succeed in kindergarten and beyond.
Tossed, New York's original fast-casual gourmet salad restaurant, has selected Winick Realty Group LLC Managing Director Hal Shapiro and his associate Lee Block to exclusively represent the company as it grows its presence in New York City.
Working with both Tossed Franchise Corporation and Bolla Corporation, Shapiro and Block are aggressively looking for locations with dense office populations and spaces with high visibility and exposure that will assist the restaurant chain expand beyond its initial New York location at 295 Park Avenue South.