• Salad Station

  • WHY I BOUGHT

Customer service may not be for everyone––but Slidell resident Elizabeth Raymond thrives in a space where she’s constantly interacting with new and familiar faces. She knew working at The Salad Station was her true calling after realizing how well her values aligned with The Salad Station’s commitment to community care and a welcoming atmosphere.

Rewind to Raymond’s college days: Raymond began her studies in child development at Southeastern Louisiana University, later earning her degree from Nunez Community College. At 19 years old, she was on the hunt for a college job and attended a career fair at Southeastern in hopes she’d find a position she was passionate about. The job application process was strenuous for Raymond; she “applied to every open position” but met for an interview with Cindy Henderson, co-founder of The Salad Station. Raymond stood out to Henderson because of her background in the fast casual segment––specifically with Chick-fil-A. The two “hit it off” instantly and Raymond was hired on the spot and asked to start the next day at the Hammond, Louisiana location.

“Cindy was impressed with my previous position at Chick-fil-A,” said Raymond. “Their customer service training is something the company takes very seriously, which is why I think I caught Cindy’s eye. The experience provided me with the tools that I needed to become successful in the industry and Cindy knew that my prior experience would translate well for The Salad Station.”

After Raymond finished up school, she was promoted to manager at the Mandeville, Louisiana Salad Station location—a role she occupied for three years and thrived in. During her years as a manager with The Salad Station, Raymond learned the ins and outs of the business, making the values of the brand her top priority while realizing that her own values aligned perfectly to those of The Salad Station’s. Having found a deep sense of purpose, Raymond said she most looked forward to her 2-year-old son seeing her with a smile on her face each day after she returned home from The Salad Station. 

“All I want is for my kids to see their mom come home happy,” said Raymond.

After three years in her managerial role at The Salad Station, Raymond heard that the brand had plans to branch out in her hometown of Slidell, Louisiana. She immediately jumped on the opportunity and thought that it was the perfect fit for her and her husband, Russell Raymond who now handles the finances of the store among his various roles at the location. 

“I get to work with my best friend everyday––how cool is that,” said Raymond.

Raymond said learning the ropes of owning her own franchise came naturally, due to the extensive training she went through as a manager. She was able to learn from the President and one of the co-founders––Scott Henderson––during her training and receive first hand, top-notch advice from him. 

“I became a franchise owner when I was 25 and I get to show my kids that,” said Raymond. “I’ve worked hard since I was 15 to own my own restaurant, and now I have one and I want to expand and grow with the brand and that is something that I’m really proud of.”

While Raymond doesn’t have any set-in-stone plans to open another The Salad Station, she’s in the process of establishing two SALLYs––an automated Salad Station, salad-making robot with touch screen customization––in local hospitals in Slidell. Once those machines are officially established, Raymond is hopeful that within the next three years she’ll open another location.

Through owning her own Salad Station, Raymond has built many strong relationships with those in the Slidell community. Her favorite part about the job is seeing the regulars who come in daily and Raymond has also been able to bond with the community through monthly fundraisers with various schools. Her husband is a firefighter with the Slidell fire department and often hosts fundraisers for them. Raymond’s involvement doesn’t stop there, though. STARC––dedicated to helping those with disabilities––and Savannah Smiles––an organization that helps other parents who have experienced the death of their child––are two local organizations that hold a special place in her heart. 

“Slidell isn’t very big, but we’ve gotten to know the community through our store and we try to help in any way we can,” said Raymond. “I love talking to all my customers and seeing the new and familiar faces walk through the door,” said Raymond. 

According to Raymond, The Salad Station’s team including co-founder’s Cindy and Scott Henderson have made her journey with the franchise enjoyable. 

“They genuinely care so much about their franchisees and offer so much support as well as the tools that have set me up for success,” said Raymond. “They watched me go from a 19-year-old college kid to being married, having a child and becoming a franchisee owner for their company.”

While Raymond’s opening went smoothly, she was extremely nervous to serve her hometown. She didn’t expect Slidell to have such a strong “need for real fresh food on the go.” Now that her store is up and running, The Salad Station is proving to fulfill that need. After about a year and a half of successful operations, it doesn’t look like anything can stop Raymond from growing her business with The Salad Station.

“Slidell has really surprised me,” said Raymond. “The town really took us in and helped us grow to where I feel confident enough to expand. I’m excited to continue to apply everything we stand for in our everyday life to the company. I’m glad I get to show my kids that.

MAKE IT TREND
MORE BRAND INFO
  • NAME

    The Salad Station

  • NO. OF UNITS CURRENTLY OPEN:

    20

  • start-up costs

    $198,650 - $354,900

  • FRANCHISE FEE:

    $32,000

  • ROYALTY:

    5.5%

INQUIRE ABOUT SERVICES
  • Salad Station

  • WHY I BOUGHT

Customer service may not be for everyone––but Slidell resident Elizabeth Raymond thrives in a space where she’s constantly interacting with new and familiar faces. She knew working at The Salad Station was her true calling after realizing how well her values aligned with The Salad Station’s commitment to community care and a welcoming atmosphere.

Rewind to Raymond’s college days: Raymond began her studies in child development at Southeastern Louisiana University, later earning her degree from Nunez Community College. At 19 years old, she was on the hunt for a college job and attended a career fair at Southeastern in hopes she’d find a position she was passionate about. The job application process was strenuous for Raymond; she “applied to every open position” but met for an interview with Cindy Henderson, co-founder of The Salad Station. Raymond stood out to Henderson because of her background in the fast casual segment––specifically with Chick-fil-A. The two “hit it off” instantly and Raymond was hired on the spot and asked to start the next day at the Hammond, Louisiana location.

“Cindy was impressed with my previous position at Chick-fil-A,” said Raymond. “Their customer service training is something the company takes very seriously, which is why I think I caught Cindy’s eye. The experience provided me with the tools that I needed to become successful in the industry and Cindy knew that my prior experience would translate well for The Salad Station.”

After Raymond finished up school, she was promoted to manager at the Mandeville, Louisiana Salad Station location—a role she occupied for three years and thrived in. During her years as a manager with The Salad Station, Raymond learned the ins and outs of the business, making the values of the brand her top priority while realizing that her own values aligned perfectly to those of The Salad Station’s. Having found a deep sense of purpose, Raymond said she most looked forward to her 2-year-old son seeing her with a smile on her face each day after she returned home from The Salad Station. 

“All I want is for my kids to see their mom come home happy,” said Raymond.

After three years in her managerial role at The Salad Station, Raymond heard that the brand had plans to branch out in her hometown of Slidell, Louisiana. She immediately jumped on the opportunity and thought that it was the perfect fit for her and her husband, Russell Raymond who now handles the finances of the store among his various roles at the location. 

“I get to work with my best friend everyday––how cool is that,” said Raymond.

Raymond said learning the ropes of owning her own franchise came naturally, due to the extensive training she went through as a manager. She was able to learn from the President and one of the co-founders––Scott Henderson––during her training and receive first hand, top-notch advice from him. 

“I became a franchise owner when I was 25 and I get to show my kids that,” said Raymond. “I’ve worked hard since I was 15 to own my own restaurant, and now I have one and I want to expand and grow with the brand and that is something that I’m really proud of.”

While Raymond doesn’t have any set-in-stone plans to open another The Salad Station, she’s in the process of establishing two SALLYs––an automated Salad Station, salad-making robot with touch screen customization––in local hospitals in Slidell. Once those machines are officially established, Raymond is hopeful that within the next three years she’ll open another location.

Through owning her own Salad Station, Raymond has built many strong relationships with those in the Slidell community. Her favorite part about the job is seeing the regulars who come in daily and Raymond has also been able to bond with the community through monthly fundraisers with various schools. Her husband is a firefighter with the Slidell fire department and often hosts fundraisers for them. Raymond’s involvement doesn’t stop there, though. STARC––dedicated to helping those with disabilities––and Savannah Smiles––an organization that helps other parents who have experienced the death of their child––are two local organizations that hold a special place in her heart. 

“Slidell isn’t very big, but we’ve gotten to know the community through our store and we try to help in any way we can,” said Raymond. “I love talking to all my customers and seeing the new and familiar faces walk through the door,” said Raymond. 

According to Raymond, The Salad Station’s team including co-founder’s Cindy and Scott Henderson have made her journey with the franchise enjoyable. 

“They genuinely care so much about their franchisees and offer so much support as well as the tools that have set me up for success,” said Raymond. “They watched me go from a 19-year-old college kid to being married, having a child and becoming a franchisee owner for their company.”

While Raymond’s opening went smoothly, she was extremely nervous to serve her hometown. She didn’t expect Slidell to have such a strong “need for real fresh food on the go.” Now that her store is up and running, The Salad Station is proving to fulfill that need. After about a year and a half of successful operations, it doesn’t look like anything can stop Raymond from growing her business with The Salad Station.

“Slidell has really surprised me,” said Raymond. “The town really took us in and helped us grow to where I feel confident enough to expand. I’m excited to continue to apply everything we stand for in our everyday life to the company. I’m glad I get to show my kids that.

MAKE IT TREND
MORE BRAND INFO
  • NAME

    The Salad Station

  • NO. OF UNITS CURRENTLY OPEN:

    20

  • start-up costs

    $198,650 - $354,900

  • FRANCHISE FEE:

    $32,000

  • ROYALTY:

    5.5%

INQUIRE ABOUT SERVICES
  • Salad Station

  • WHY I BOUGHT

Customer service may not be for everyone––but Slidell resident Elizabeth Raymond thrives in a space where she’s constantly interacting with new and familiar faces. She knew working at The Salad Station was her true calling after realizing how well her values aligned with The Salad Station’s commitment to community care and a welcoming atmosphere.

Rewind to Raymond’s college days: Raymond began her studies in child development at Southeastern Louisiana University, later earning her degree from Nunez Community College. At 19 years old, she was on the hunt for a college job and attended a career fair at Southeastern in hopes she’d find a position she was passionate about. The job application process was strenuous for Raymond; she “applied to every open position” but met for an interview with Cindy Henderson, co-founder of The Salad Station. Raymond stood out to Henderson because of her background in the fast casual segment––specifically with Chick-fil-A. The two “hit it off” instantly and Raymond was hired on the spot and asked to start the next day at the Hammond, Louisiana location.

“Cindy was impressed with my previous position at Chick-fil-A,” said Raymond. “Their customer service training is something the company takes very seriously, which is why I think I caught Cindy’s eye. The experience provided me with the tools that I needed to become successful in the industry and Cindy knew that my prior experience would translate well for The Salad Station.”

After Raymond finished up school, she was promoted to manager at the Mandeville, Louisiana Salad Station location—a role she occupied for three years and thrived in. During her years as a manager with The Salad Station, Raymond learned the ins and outs of the business, making the values of the brand her top priority while realizing that her own values aligned perfectly to those of The Salad Station’s. Having found a deep sense of purpose, Raymond said she most looked forward to her 2-year-old son seeing her with a smile on her face each day after she returned home from The Salad Station. 

“All I want is for my kids to see their mom come home happy,” said Raymond.

After three years in her managerial role at The Salad Station, Raymond heard that the brand had plans to branch out in her hometown of Slidell, Louisiana. She immediately jumped on the opportunity and thought that it was the perfect fit for her and her husband, Russell Raymond who now handles the finances of the store among his various roles at the location. 

“I get to work with my best friend everyday––how cool is that,” said Raymond.

Raymond said learning the ropes of owning her own franchise came naturally, due to the extensive training she went through as a manager. She was able to learn from the President and one of the co-founders––Scott Henderson––during her training and receive first hand, top-notch advice from him. 

“I became a franchise owner when I was 25 and I get to show my kids that,” said Raymond. “I’ve worked hard since I was 15 to own my own restaurant, and now I have one and I want to expand and grow with the brand and that is something that I’m really proud of.”

While Raymond doesn’t have any set-in-stone plans to open another The Salad Station, she’s in the process of establishing two SALLYs––an automated Salad Station, salad-making robot with touch screen customization––in local hospitals in Slidell. Once those machines are officially established, Raymond is hopeful that within the next three years she’ll open another location.

Through owning her own Salad Station, Raymond has built many strong relationships with those in the Slidell community. Her favorite part about the job is seeing the regulars who come in daily and Raymond has also been able to bond with the community through monthly fundraisers with various schools. Her husband is a firefighter with the Slidell fire department and often hosts fundraisers for them. Raymond’s involvement doesn’t stop there, though. STARC––dedicated to helping those with disabilities––and Savannah Smiles––an organization that helps other parents who have experienced the death of their child––are two local organizations that hold a special place in her heart. 

“Slidell isn’t very big, but we’ve gotten to know the community through our store and we try to help in any way we can,” said Raymond. “I love talking to all my customers and seeing the new and familiar faces walk through the door,” said Raymond. 

According to Raymond, The Salad Station’s team including co-founder’s Cindy and Scott Henderson have made her journey with the franchise enjoyable. 

“They genuinely care so much about their franchisees and offer so much support as well as the tools that have set me up for success,” said Raymond. “They watched me go from a 19-year-old college kid to being married, having a child and becoming a franchisee owner for their company.”

While Raymond’s opening went smoothly, she was extremely nervous to serve her hometown. She didn’t expect Slidell to have such a strong “need for real fresh food on the go.” Now that her store is up and running, The Salad Station is proving to fulfill that need. After about a year and a half of successful operations, it doesn’t look like anything can stop Raymond from growing her business with The Salad Station.

“Slidell has really surprised me,” said Raymond. “The town really took us in and helped us grow to where I feel confident enough to expand. I’m excited to continue to apply everything we stand for in our everyday life to the company. I’m glad I get to show my kids that.

MAKE IT TREND
MORE BRAND INFO
  • NAME

    The Salad Station

  • NO. OF UNITS CURRENTLY OPEN:

    20

  • start-up costs

    $198,650 - $354,900

  • FRANCHISE FEE:

    $32,000

  • ROYALTY:

    5.5%

INQUIRE ABOUT SERVICES
  • Salad Station

  • WHY I BOUGHT

Customer service may not be for everyone––but Slidell resident Elizabeth Raymond thrives in a space where she’s constantly interacting with new and familiar faces. She knew working at The Salad Station was her true calling after realizing how well her values aligned with The Salad Station’s commitment to community care and a welcoming atmosphere.

Rewind to Raymond’s college days: Raymond began her studies in child development at Southeastern Louisiana University, later earning her degree from Nunez Community College. At 19 years old, she was on the hunt for a college job and attended a career fair at Southeastern in hopes she’d find a position she was passionate about. The job application process was strenuous for Raymond; she “applied to every open position” but met for an interview with Cindy Henderson, co-founder of The Salad Station. Raymond stood out to Henderson because of her background in the fast casual segment––specifically with Chick-fil-A. The two “hit it off” instantly and Raymond was hired on the spot and asked to start the next day at the Hammond, Louisiana location.

“Cindy was impressed with my previous position at Chick-fil-A,” said Raymond. “Their customer service training is something the company takes very seriously, which is why I think I caught Cindy’s eye. The experience provided me with the tools that I needed to become successful in the industry and Cindy knew that my prior experience would translate well for The Salad Station.”

After Raymond finished up school, she was promoted to manager at the Mandeville, Louisiana Salad Station location—a role she occupied for three years and thrived in. During her years as a manager with The Salad Station, Raymond learned the ins and outs of the business, making the values of the brand her top priority while realizing that her own values aligned perfectly to those of The Salad Station’s. Having found a deep sense of purpose, Raymond said she most looked forward to her 2-year-old son seeing her with a smile on her face each day after she returned home from The Salad Station. 

“All I want is for my kids to see their mom come home happy,” said Raymond.

After three years in her managerial role at The Salad Station, Raymond heard that the brand had plans to branch out in her hometown of Slidell, Louisiana. She immediately jumped on the opportunity and thought that it was the perfect fit for her and her husband, Russell Raymond who now handles the finances of the store among his various roles at the location. 

“I get to work with my best friend everyday––how cool is that,” said Raymond.

Raymond said learning the ropes of owning her own franchise came naturally, due to the extensive training she went through as a manager. She was able to learn from the President and one of the co-founders––Scott Henderson––during her training and receive first hand, top-notch advice from him. 

“I became a franchise owner when I was 25 and I get to show my kids that,” said Raymond. “I’ve worked hard since I was 15 to own my own restaurant, and now I have one and I want to expand and grow with the brand and that is something that I’m really proud of.”

While Raymond doesn’t have any set-in-stone plans to open another The Salad Station, she’s in the process of establishing two SALLYs––an automated Salad Station, salad-making robot with touch screen customization––in local hospitals in Slidell. Once those machines are officially established, Raymond is hopeful that within the next three years she’ll open another location.

Through owning her own Salad Station, Raymond has built many strong relationships with those in the Slidell community. Her favorite part about the job is seeing the regulars who come in daily and Raymond has also been able to bond with the community through monthly fundraisers with various schools. Her husband is a firefighter with the Slidell fire department and often hosts fundraisers for them. Raymond’s involvement doesn’t stop there, though. STARC––dedicated to helping those with disabilities––and Savannah Smiles––an organization that helps other parents who have experienced the death of their child––are two local organizations that hold a special place in her heart. 

“Slidell isn’t very big, but we’ve gotten to know the community through our store and we try to help in any way we can,” said Raymond. “I love talking to all my customers and seeing the new and familiar faces walk through the door,” said Raymond. 

According to Raymond, The Salad Station’s team including co-founder’s Cindy and Scott Henderson have made her journey with the franchise enjoyable. 

“They genuinely care so much about their franchisees and offer so much support as well as the tools that have set me up for success,” said Raymond. “They watched me go from a 19-year-old college kid to being married, having a child and becoming a franchisee owner for their company.”

While Raymond’s opening went smoothly, she was extremely nervous to serve her hometown. She didn’t expect Slidell to have such a strong “need for real fresh food on the go.” Now that her store is up and running, The Salad Station is proving to fulfill that need. After about a year and a half of successful operations, it doesn’t look like anything can stop Raymond from growing her business with The Salad Station.

“Slidell has really surprised me,” said Raymond. “The town really took us in and helped us grow to where I feel confident enough to expand. I’m excited to continue to apply everything we stand for in our everyday life to the company. I’m glad I get to show my kids that.

MAKE IT TREND
MORE BRAND INFO
  • NAME

    The Salad Station

  • NO. OF UNITS CURRENTLY OPEN:

    20

  • start-up costs

    $198,650 - $354,900

  • FRANCHISE FEE:

    $32,000

  • ROYALTY:

    5.5%

INQUIRE ABOUT SERVICES
  • Salad Station

  • WHY I BOUGHT

Customer service may not be for everyone––but Slidell resident Elizabeth Raymond thrives in a space where she’s constantly interacting with new and familiar faces. She knew working at The Salad Station was her true calling after realizing how well her values aligned with The Salad Station’s commitment to community care and a welcoming atmosphere.

Rewind to Raymond’s college days: Raymond began her studies in child development at Southeastern Louisiana University, later earning her degree from Nunez Community College. At 19 years old, she was on the hunt for a college job and attended a career fair at Southeastern in hopes she’d find a position she was passionate about. The job application process was strenuous for Raymond; she “applied to every open position” but met for an interview with Cindy Henderson, co-founder of The Salad Station. Raymond stood out to Henderson because of her background in the fast casual segment––specifically with Chick-fil-A. The two “hit it off” instantly and Raymond was hired on the spot and asked to start the next day at the Hammond, Louisiana location.

“Cindy was impressed with my previous position at Chick-fil-A,” said Raymond. “Their customer service training is something the company takes very seriously, which is why I think I caught Cindy’s eye. The experience provided me with the tools that I needed to become successful in the industry and Cindy knew that my prior experience would translate well for The Salad Station.”

After Raymond finished up school, she was promoted to manager at the Mandeville, Louisiana Salad Station location—a role she occupied for three years and thrived in. During her years as a manager with The Salad Station, Raymond learned the ins and outs of the business, making the values of the brand her top priority while realizing that her own values aligned perfectly to those of The Salad Station’s. Having found a deep sense of purpose, Raymond said she most looked forward to her 2-year-old son seeing her with a smile on her face each day after she returned home from The Salad Station. 

“All I want is for my kids to see their mom come home happy,” said Raymond.

After three years in her managerial role at The Salad Station, Raymond heard that the brand had plans to branch out in her hometown of Slidell, Louisiana. She immediately jumped on the opportunity and thought that it was the perfect fit for her and her husband, Russell Raymond who now handles the finances of the store among his various roles at the location. 

“I get to work with my best friend everyday––how cool is that,” said Raymond.

Raymond said learning the ropes of owning her own franchise came naturally, due to the extensive training she went through as a manager. She was able to learn from the President and one of the co-founders––Scott Henderson––during her training and receive first hand, top-notch advice from him. 

“I became a franchise owner when I was 25 and I get to show my kids that,” said Raymond. “I’ve worked hard since I was 15 to own my own restaurant, and now I have one and I want to expand and grow with the brand and that is something that I’m really proud of.”

While Raymond doesn’t have any set-in-stone plans to open another The Salad Station, she’s in the process of establishing two SALLYs––an automated Salad Station, salad-making robot with touch screen customization––in local hospitals in Slidell. Once those machines are officially established, Raymond is hopeful that within the next three years she’ll open another location.

Through owning her own Salad Station, Raymond has built many strong relationships with those in the Slidell community. Her favorite part about the job is seeing the regulars who come in daily and Raymond has also been able to bond with the community through monthly fundraisers with various schools. Her husband is a firefighter with the Slidell fire department and often hosts fundraisers for them. Raymond’s involvement doesn’t stop there, though. STARC––dedicated to helping those with disabilities––and Savannah Smiles––an organization that helps other parents who have experienced the death of their child––are two local organizations that hold a special place in her heart. 

“Slidell isn’t very big, but we’ve gotten to know the community through our store and we try to help in any way we can,” said Raymond. “I love talking to all my customers and seeing the new and familiar faces walk through the door,” said Raymond. 

According to Raymond, The Salad Station’s team including co-founder’s Cindy and Scott Henderson have made her journey with the franchise enjoyable. 

“They genuinely care so much about their franchisees and offer so much support as well as the tools that have set me up for success,” said Raymond. “They watched me go from a 19-year-old college kid to being married, having a child and becoming a franchisee owner for their company.”

While Raymond’s opening went smoothly, she was extremely nervous to serve her hometown. She didn’t expect Slidell to have such a strong “need for real fresh food on the go.” Now that her store is up and running, The Salad Station is proving to fulfill that need. After about a year and a half of successful operations, it doesn’t look like anything can stop Raymond from growing her business with The Salad Station.

“Slidell has really surprised me,” said Raymond. “The town really took us in and helped us grow to where I feel confident enough to expand. I’m excited to continue to apply everything we stand for in our everyday life to the company. I’m glad I get to show my kids that.

MAKE IT TREND
MORE BRAND INFO
  • NAME

    The Salad Station

  • NO. OF UNITS CURRENTLY OPEN:

    20

  • start-up costs

    $198,650 - $354,900

  • FRANCHISE FEE:

    $32,000

  • ROYALTY:

    5.5%

INQUIRE ABOUT SERVICES