Franchising veteran Paul Tripodes has loved fast casual eatery Saladworks since the very first time he ate there, and now he’s the company’s vice president of franchise sales. The 30-year-old QSR brand has plans for aggressive growth in 2017, and Tripodes will spearhead the effort.
Tripodes has more than 15 years of franchising experience with Boston Restaurant & Sports Bar, Bojangles and Moe’s Southwest Grill, among others. At fast casual Saladworks, he’ll be responsible for identifying and recruiting multi-unit franchisees who want to diversify their portfolio with a new growth vehicles. The company currently has about 70 franchisees.
Saladworks also plans to plant corporate stores in key markets in Atlanta, Georgia and Dallas/Fort Worth, Texas over the next six to 12 months. These corporate stores are projected to spur growth in those new markets, eventually leading to franchise locations.
Furthermore, the corporate stores will serve as a trial run for new ideas in restaurant technology and operational flow to increase efficiency.
To support its franchisees and attract new ones, Saladworks is rolling out new programs to increase revenue. The summer menu that debuts June 19 will feature two new salads, the Very Berry Melon Salad and the Chicken and Tomatillo Salad, plus housemade aguas frescas featuring fresh fruits and vegetables and natural agave sweetener.
The company is also upgrading franchise stores to create a cohesive image and improve brand awareness, driving sales. During construction, Saladworks will park one of its food trucks outside the location so that franchisees can continue serving their customers during renovations.
To round it all out, Saladworks is launching a new cross-system restaurant tech bundle that includes a unified, cloud-based point-of-sale system, managed internet hardware, online ordering, Profit Keeper, an online P&L statement tool, and a systemwide intranet and portal. It also integrates the brand’s Punchh loyalty program and the Cloud Clover Music System.
Founded in 1986, Saladworks is living, growing proof that in the restaurant world, at least, one can, in fact, teach an old dog new tricks.
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