TL;DR
Saladworks expands its menu to appeal to a wider audience by incorporating trends such as Brussels sprouts and alternative grains. The brand's President & CEO, Paul Steck, notes that old foods are becoming trendier now.
Brussels sprouts, alternative grains, higher-end beef and fried pickles—these are all a part of the trends that can be seen across many restaurants in an effort to bring in a wider customer base.
“If you had asked me five years ago, ‘Would we have Brussels sprouts in a salad?’ I would have thought you had two heads. The trend I see is ‘Old is the new new.’ Things we associate with what grandmother served are all of a sudden becoming trendier now,” said Paul Steck, President & CEO of Saladworks .
Quinoa has become such a trend that additional alternative grains have been added to many menus as well. Steck elaborated on this, saying that quinoa was such a hit that when Saladworks had it as a seasonal special, they decided to add it to their permanent menu.
In this story
This story was originally published in 1851 Franchise on February 19, 2016. Burnaze summarizes and links to the original reporting.
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