1851

As any established brand knows well, the key to longevity is maintaining the core attributes customers fell in love with, while at the same time, intertwining updates and enhancements to remain relevant as tastes and trends evolve.

That&rsquo;s exactly what <a href="http://saladworksfranchising.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=saladworks-new-executive-chef-injects-fresh-ideas-and-new-flavors-into-the-30-year-old-brand-7320" target="_blank" rel="nofollow" target="_blank">Saladworks</a> decided to do earlier this year when CEO Patrick Sugrue assembled an elite team to inject fresh ideas into the 30-year-old brand. And perhaps the most vital member to that team is Andy Revella, <a href="http://saladworks.1851franchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=saladworks-new-executive-chef-injects-fresh-ideas-and-new-flavors-into-the-30-year-old-brand-7320" target="_blank" rel="nofollow" target="_blank">Saladworks&rsquo;</a> recently-hired executive chef.

Tasked with revitalizing the main menu item that makes Saladworks what it is, Revella came on board in the summer of 2016. His goal was to impart his passion for healthy eating and bold flavors to help Saladworks deliver exactly what today&rsquo;s consumer want in food&mdash;convenience, nutrition and flavor. &nbsp;

&ldquo;This is a brand that&rsquo;s been a leader in the salad segment for decades. But all of a sudden, consumers&rsquo; tastes changed. People wanted something new to put on their salads&mdash;seasonal produce, quality protein and unique grains. They want more than just ordinary vegetables,&rdquo; Revella said. &ldquo;My job was to look at Saladworks&rsquo; whole menu from the top to the bottom. What does the consumer want? The answer, I found, was quite simple&mdash;people want to know what they&rsquo;re eating, they want to eat healthfully and they want variety.&rdquo;

Revella brings with him more than 40 years of experience in the foodservice industry. Prior to his European culinary education, he worked in restaurants all through high school in New York City. From a chef&rsquo;s assistant to short order cook and more, Revella has lived in kitchens his whole life. After owning several independent restaurants as a young entrepreneur, Revella made the shift to bigger companies. He was responsible for the menu development and operations for some of the most well-known and respected restaurants in the country, including Bennigan&rsquo;s, Steak &amp; Ale, BB Kings and the Rain Forest Caf&eacute;. Then, while serving as the vice president of food and beverage for Harrah&rsquo;s, Revella developed over nine core branded concepts resulting in over 45 new restaurants.

Looking to try something new and different in the industry, Revella turned to Saladworks&mdash;a brand that he believed was perfectly positioned to accommodate the future of healthy quick-service eating.

&ldquo;When I first met with Pat Sugrue, I told him that Saladworks is the most on target, on-time concept that I&rsquo;ve encountered in the past few years,&rdquo; Revella said. &ldquo;I was one of the founding member of the Rain Forest Caf&eacute;. It was a great project, but it&rsquo;s a concept that wanes over time once the initial excitement settles. Saladworks is different. This is a brand with a 30-year history, and it&rsquo;s clear that the next 30 years for this brand will be even more exciting.&rdquo;

Revella&rsquo;s job started with dissecting Saladworks&rsquo; entire menu. From determining where products are sourced to identifying the seasonality of produce, no detail went unnoticed. New LTOs were designed to showcase bold flavors and the best in-season produce. For example, this fall, the brand unveiled the new Autumn Apple &amp; Savory Pork Salad, which features jerk seasoned pork, crisp Granny Smith apples and a homemade pumpkin vinaigrette as the main stars of the dish. Even the way toppings are prepared&mdash;like taking the time to expertly grill never-frozen pork until flame-kissed and tender&mdash;were enhanced to show off Revella&rsquo;s careful attention to detail.&nbsp;

&quot;In addition to adding new and complex flavors, I&#39;ll also be putting a focus on seasonal ingredients by incorporating special additions to the menu during the time of year that product is most-ripe, such as using apples during the fall harvest,&quot; he said. &quot;The breadth of ingredients that the Saladworks concept currently has, and the opportunities for new additions, tells customers that this isn&rsquo;t just a salad. This is eating right. And it&rsquo;s eating delicious.&rdquo;

All of these menu changes were introduced to enhance what already makes Saladworks so unique, Revella said. At its core, the brand has always been known for its fresh products, unparalleled variety and on-the-go convenience&mdash;and that&rsquo;s something people will always crave when it comes to eating out. But now, with the help of a new and innovative menu, Revella is confident that Saladworks is poised for even greater things in the years to come.

&ldquo;There are few concepts that can boast the kind of &nbsp;customer loyalty that Saladworks can. That shows a real strength in its foundation. I think that with these new menu changes, Saladworks will evolve into an even more incredible and on-target concept,&rdquo; Revella said. &ldquo;There&rsquo;s a lot of excitement here about what Saladworks can do and where we can go. And I think that with these continued menu enhancements, we&rsquo;re adding more value to the consumer and to the prospective franchisee than ever before.&rdquo;&nbsp;

Saladworks’ New Executive Chef Injects Fresh Ideas and New Flavors into the 30-Year-Old Brand

1851 Franchise

Saladworks Executive Chef Andy Revella revitalizes the brands’ main menu items. 


This brand page has been paid for by 1851. Content within this page that is paid will showcase a Sponsored icon. This means the brand has engaged 1851 FRANCHISE to write the content. Content without the Sponsored Icon is aggregated media placements the brand earned. Questions can be sent to editorial@1851franchise.com

saladworks-new-executive-chef-injects-fresh-ideas-and-new-flavors-into-the-30-year-old-brand

Senior Care Authority

Senior Care Authority Midyear Momentum 2025 - 1851 Franchise

Senior Care Authority Accelerates Franchise Support and National Growth in First Half of 2025

senior-care-authority-franchise-midyear-2025

Children's Lighthouse

How This IT Architect Became a Successful Children’s Lighthouse Franchisee

childrens-lighthouse-franchise-san-antonio-justin-leggett

Busy Bee Jumpers

Busy Bee Jumpers Buzzes into Franchising: Three New Franchisees Signed in First 30 Days

busy-bee-jumpers-buzzes-into-franchising-three-new-franchisees-signed-in-first-30-days

Fitness Premier

Fitness Premier 24/7 Clubs Reports Strong Midyear Momentum 

Fitness Premier 24/7 Clubs Reports Strong Midyear Momentum with Revenue Gains, Record Membership, and Strategic Expansion

fitness-premier-mid-year-growth-2025

Woodhouse Spas

image of a woodhouse spa franchise buildings exterior 

Woodhouse Spas Continues Strong Momentum With Double-Digit Growth in Q2

woodhouse-spas-q2-2025-growth-expansion

Buying a Franchise Masterclass

 Franchise Opportunities

Get Support Buying a Franchise

How to Buy a Franchise White Paper

How to Buy a Franchise

How to Sell Franchises

How to Grow a Franchise

Find a Franchise Supplier

1851 Franchise Opportunities

Franchisor News

Franchisor Power Rankings

FranCamp Mastermind Summit

Franchise Development Website Builder

Franchise Resources

What ALEC-Laffer's Report Means for Franchising

Website Awards

Power Rankings

About 1851

Advertise on 1851

Contact 1851 Editorial

Terms of Use

1851 Login

GROWTH CLUB LOGIN

facebook

instagram

twitter

linkedin

youtube

Mega Franchisee Sizzling Platter Acquired by Bain Capital

mega-franchisee-sizzling-platter-acquired-by-bain-capital

Wendy's CEO Kirk Tanner Steps Down - Breaking News - 1851 Franchise

Wendy’s CEO Kirk Tanner Steps Down Amid Challenges, Leaving Franchisees Facing Uncertainty

wendys-ceo-transition-kirk-tanner-franchisee-uncertainty

"Come in, We're OPEN" sign against abstract background

Small Business Optimism Dips, Raising Concerns for Franchise Owners

small-business-optimism-dips-raising-concerns-for-franchise-owners

Photo of Roof Scientist truck and trailer

Roof Scientist Expands Into Northern Indianapolis as Entrepreneur Dale Speckman Launches New Business in Fishers

roof-scientist-expands-into-northern-indianapolis

Image of Donald Trump pointing with red stripes in the background

August 1 Tariff Deadline Is Said to Have ‘No Extensions’: What This Could Mean for Franchises

august-1-tariff-deadline-franchise-impact

The Ultimate Guide to Selling Franchises: How To Create a Strong Incentive

how-to-build-strong-incentives-to-attract-prospective-franchisees

Coffee & Analytics graphic with photo of Nick Powills

Franchise Growth Is Messy. Lead Gen Is Uncomfortable. Let’s Fix It.

franchise-lead-generation-insights

How Franchise Brands Can Prepare for the Rise of AI-Driven Advertising

how-franchise-brands-can-prepare-for-the-rise-of-ai-driven-advertising

Mike Revak - Chief Business Officer - Sky Zone - Franchise Marketing Leaders - 1851 Franchise

Top 25 Franchise Marketing Leaders: Mike Revak — President and Chief Business Officer, Sky Zone

top-25-franchise-marketing-leaders-mike-revak-chief-business-officer-sky-zone

Hooters Leans Into Franchising With Closure of 30 Company-Owned Stores - Agg - 1851 Franchise

Hooters Leans Into Franchising With Closure of 30 Company-Owned Stores

hooters-franchise-model-company-owned-closures

Blending Tech, Hospitality and Health Care: How Three Women From Different Worlds Came Together to Build a Paris Baguette Franchise

paris-baguette-franchise-flower-mound-texas

Hely and Hiral Patel Bring Their Longtime Dream to Life With The Brass Tap

brass-tap-franchise-pasadena-maryland-hely-hiral-patel

From the Heart: How Wendy and TJ Henley Found Their Purpose With a Right at Home Franchise

Saladworks’ New Executive Chef Injects Fresh Ideas and New Flavors into the 30-Year-Old Brand

MORE STORIES LIKE THIS