NorthJersey.com: Saladworks Expands Menu Offering to Appeal to Wider Audience

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.

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