Fast Casual: Saladworks’ New CEO, Patrick Sugrue, Assembles Elite Team to Take Brand to Next Level

Bringing a brand back from the brink of defeat is no easy feat, but CEO Patrick Sugrue knew he had to assemble an elite team to do just that.

Perhaps the most vital member to that team is Andy Revella, Saladworks’ recently hired executive chef. Tasked with revitalizing the item that makes Saladworks what it is, Revella had his work cut out for him.

Thankfully, Saladworks had some of it already figured out.

“They've already nailed ambiance with their new prototype and they are focusing on speed of service and servant leadership initiatives,” Revella said. “Having had the pleasure of knowing and working with Pat Sugrue for years, I’ve been tasked to deliver what the consumer wants in food.”

Revella, who has more than 40 years of kitchen experience and has been involved in green kitchens for over a decade, said he wanted to implement his passion for healthful eating at Saladworks.

"We're currently looking at adding new ingredients and exciting dressings to really surprise and entice our guests,” he said. “While we are looking at the menu as a whole, the first order of business is a Summer Seasonal Salad. The Aloha Ginger Steak Salad rolls out in July. The salad allowed me to introduce new flavors, like a ginger lemon dressing, marinated steak and toasted, golden sweet pineapple."