Franchise Times: Saladworks Shares Tips For Crafting Effective LTOs

Even before the McRib was introduced in 1981, Limited Time Offers have been a way operators boost traffic.

The purpose of an LTO is to offer something unique and give consumers something to talk about. At Saladworks, the fast-casual restaurant has to factor in seasonality when developing new menu items.

Executive chef Andy Revella said it’s a blessing and a curse. The product tastes the best when it’s at its peak, but that doesn’t last long. “It goes without saying, when you talk about going farm to fork, produce isn’t grown up in the Northeast 12 months a year,” said Revella, who said seasons mean their development and LTO window is very short.

Revella said apart from getting every ancient grain he can, he’s focused on making the concept’s menu more complex, especially the LTOs.

“That’s work that can’t be static. You’ve got to be looking at the marketplace and the calendar to find the best ingredients you can find,” said Revella.

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