Carol Stream, Ill. foodservice equipment manufacturer promotes Schmidt and welcomes Bullock.
The National Restaurant Association Educational Foundation (NRAEF) announced the winners of its...
International franchising veteran Nathan assumes newly created VP role.
From the 2015 Performance in Tabletop Awards to the feature on cook-chill to the facility design project of the month (64 Degrees at the University of California San Diego) and countless other articles, examples of collaboration are plentiful in this issue.Read more...
So what is really innovation in foodservice?Read more...
The good news about 2014 restaurant sales comes with a question mark. The Sysco/US Foods merger looks to be headed to court. Wait staff are far from getting rich but are also doing better than minimum wage. “I’m a drone and I’ll be your server this evening.” These stories and a whole lot more.
Saladworks has tossed together a fresh concept that during the past two years has kicked off national expansion, unveiled a new look, expanded its array of toppings, switched out its beverage program, and tackled new product development that fits its "tossed to order" service model.
Beyond its crisp new design, which the chain calls Saladworks 3G, the changes made are more tweaking than groundbreaking, says president Paul Steck, but they're delivering positive results. Fountain beverage units were removed, for instance, and replaced with bottled beverage display cases that have driven sales and increased check averages. The salad case was reconfigured, too. "In new stores we have a customized case that holds up to 52 toppings. In existing stores, we remodeled the interior of the case to replace round crocks with square melamine ones," Steck says. "It allowed us to increase our toppings by 15 percent to 20 percent and add some upscale options such as tofu, edamame, haricots verts, and some new chicken and turkey items."
Saladworks also found a better way to prepare its Fusion Sandwiches. It switched to conveyor ovens and now runs meat and cheese components through on separate halves of the bread, open-face, before topping them with cold items from the salad case. The change reduced sandwich prep time from 2.5 minutes to 45 seconds, more in line with its tossed-to-order salad throughput.
Those ovens are also being used to test a new pizza product. Like the salads and sandwiches, they're made to order with topping selections from the salad case. Made-to-order soup is in test, as well.