Saladworks — page 11

The number of farmers markets rose from 1,755 in 1994 to 8,144 last year, or more than 350 percent, according to the U.S. Department of Agriculture.

Saladworks names Patrick Sugrue as its new President and CEO, succeeding a brand in the midst of revitalized growth.

QSR Magazine's 2026 QSR 50 report highlights the industry's resilience, AI adoption, and focus on sustainable unit economics.

Saladworks sees growth opportunity in South Texas, citing a recent study that named Harlingen the fifth-best small market city for fast casual restaurants.

Saladworks believes strong delivery is almost a requirement for its business model, encouraging franchisees to transition from third-party providers to in-house delivery.

Some of the hottest franchise concepts are flying under the radar, with nearly 800,000 established franchised businesses in the industry.

Saladworks in Newtown, Pennsylvania, reopens with a new look to appeal to a broader customer base and retain existing customers.

North Carolina boasts a strong business climate, low labor costs, and a high net migration rate, making it an attractive location for businesses.

Saladworks expands its menu offering to appeal to a wider audience by incorporating trends such as Brussels sprouts and alternative grains.

The National Restaurant Association predicts 2016 menu trends, including one overarching trend.

Saladworks, the nation’s first and largest fresh-tossed salad franchise concept, expands to Texas with multiple locations planned in Dallas and Houston.

Saladworks updates its store design and menu to drive growth, aiming to become America's only nationally recognized salad restaurant.

This article discusses creative one-dish meals being served in bowls, but lacks specific information about franchising as an industry.

Saladworks CEO Paul Steck discussed the challenges of opening a franchise in an airport location, including the need for internal traffic.

Entrepreneur Magazine has released its 37th annual Franchise 500 list, which ranks franchises by their growth potential and financial stability.

Vince Rosetti transitions from a fast food manager to a Saladworks franchise owner, leveraging his restaurant experience to succeed in the industry.

Saladworks aims to double in size and become a nationally recognized brand with a new strategic plan and updated menu.

Siblings MaryAnn Cohen and John Reddecliff opened Virginia's first Saladworks location in 2014 after signing a franchise agreement.

Saladworks was founded in New Jersey in 1986 and has since grown to 108 locations in 15 U.S.

Saladworks expands into the Texas market, targeting the Dallas area with a focus on healthy restaurant culture and daytime traffic.

Millions of diners are shifting towards healthier food options, but this does not necessarily translate to success for the restaurant industry as a whole.

Saladworks targets the Washington D.C. market for its expansion, leveraging its existing brand recognition in the Northeast.

Salad-centric fast-casual concepts are flourishing, with brands offering a wide variety of flavors and textures.

Francorp has been a key player in the franchise industry since 1976, with a client list that includes successful international brands like Ace Hardware.