• 2015 Hall of Famer Ken Gill: A Serial Entrepreneur

  • Facility Design Project of the Month for April 2015: Florence Moore Hall Kitchen and Servery at Stanford University, Palo Alto, Calif.

  • DSR of the Month: Amanda Janasik, Sr. Business Development Manager, R.W. Smith & Co., San Diego

  • Upscale Foodservice Operations Help Stadiums Score Big

Foodservice News

Read more Foodservice News

Blog Network

jCarbonara
Joe Carbonara

California Dreamin’: Looking Back on The NAFEM Show

Nothing brings out the best in the foodservice equipment and supplies industry quite like The NAFEM Show. For three days it seems everyone is in the best possible mood while hobnobbing beneath NAFEM’s biennial big top. The burdens of business challenges seem to fade to the background as various new applications of stainless steel, melamine and even china have everyone forgetting the past, even for a moment — because, to paraphrase one-hit wonder Timbuk3: their future’s so bright they’ve gotta wear shades.

Read more...

jStiegler
Jerry Stiegler

Starbucks Passes Subway In Largest Chain Report, Leading Economic Indicators Positive Overall and Much More

There’s a new #2 in restaurant sales. A New York City startup company wants to streamline foodservice delivery by running their own central kitchen. See why Starbucks' plan to reduce energy use didn’t work. These stories and a whole lot more in This Week In Foodservice.

Read more...

Highlights

Chain Innovators: Saladworks

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.

SaladworksBeyond 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.

Fast Facts

  • Year founded: 1986
  • Headquarters: Consohocken, Pa.
  • Menu specialties: "Fanatic'ly fresh" menu of salads, wraps, soups, fusion and Panini sandwiches.
  • Service model: Quick-casual; take-out, delivery
  • Units: 92 at end of 2010, all but three franchised
  • 2010 sales: $63,511,751
  • Projected 2011 growth: 12.3 percent increase in revenue, 27 percent increase in units
  • Key expansion markets: Southern California; Austin, Texas; Baton Rouge, La.; Boston; North Carolina; Brooklyn, N.Y.; Washington, D.C.; Annapolis, Md.; northern Virginia; Chicago; New York.
  • Typical location: Downtown locations, strip mall, shopping mall, transportation centers
  • Average unit size: 1,700–2,300 sq. ft. (except mall or transportation locations)
  • Average kitchen space: 30 percent of total square footage, except mall or transportation locations
  • Average covers per day: 250–300
  • Average check: $10.65
  • Total equipment investment per unit: $112,350–$136,000
  • Total unit cost: $343,802–$494,027 (includes franchise fee of $30,000–$35,000)

Key Players

  • Founder, Chairman, Chief Executive Officer: John Scardapane
  • President: Paul Steck
  • Vice President, Finance: Rich Palladino
  • Vice President, Franchise Development: Jason Mattes
  • Vice President, Brand Services: Jena Henderson
  • Smallwares & Equipment Dealer: Singer Equipment Company
  • Food Distributor: U.S. Foodservice
  • Architect: InterArch, Mt. Laurel, N.J.
Related Articles

Foodservice Equipment & Supplies is proud to be the exclusive media sponsor for 2015 RestaurantPoint.

Restaurant Point - Innovating the restaurant experience