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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.&nbsp; At <a href="http://saladworksfranchising.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=franchise-times-seasonality-is-key-to-developing-saladworks-ltos-7327" target="_blank" rel="nofollow" target="_blank">Saladworks</a>, the fast-casual restaurant has to factor in seasonality when developing new menu items. 
 
Executive chef Andy Revella said it&rsquo;s a blessing and a curse. The product tastes the best when it&rsquo;s at its peak, but that doesn&rsquo;t last long. &ldquo;It goes without saying, when you talk about going farm to fork, produce isn&rsquo;t grown up in the Northeast 12 months a year,&rdquo; 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&rsquo;s focused on making the concept&rsquo;s menu more complex, especially the LTOs. 
 
&ldquo;That&rsquo;s work that can&rsquo;t be static. You&rsquo;ve got to be looking at the marketplace and the calendar to find the best ingredients you can find,&rdquo; said Revella.

<a href="http://www.franchisetimes.com/November-December-2016/Crossover-is-watchword-when-planning-LTOs/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=franchise-times-seasonality-is-key-to-developing-saladworks-ltos-7327" target="_blank" rel="nofollow" target="_blank">Click here</a> to read the full article.&nbsp;

Franchise Times: Seasonality is Key to Developing Saladworks' LTOs

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The “farm-to-fork” fast-casual restaurant factors in seasonality when developing new Limited Time Offers. 

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Franchise Times: Seasonality is Key to Developing Saladworks' LTOs

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