60 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2016
By Toby Weber, Contributing Editor
T
wo years ago, fast-casual salad chain Salata did
something many other operations would consider
crazy. During a period of rapid growth and strong
interest from potential franchisees, it stopped sell-
ing new stores.
The intention wasn't to become an exclusively company-
owned concept, says David Laborde, the chain's executive
creative and purchasing director. Instead, Salata's leadership
realized that to succeed long-term, they needed take a hard
look at their operation, from food sourcing to franchisee sup-
This next-generation salad bar has rolled
out a new prototype that emphasizes
the quality of its ingredients and offers
opportunities to upsell.
SALATA STRESSES FRESH