Romaine’s Woes Are Great News for Other Kinds of Greens

Image result for Romaine’s Woes Are Great News for Other Kinds of Greens

“Prices for iceberg, green leaf and other types of lettuce are soaring as demand surged in the wake of the romaine recall. A carton of iceberg lettuce at wholesale markets in California fetched as much as $60 this week, U.S. government data show. That’s up from as low as $24 on Nov. 19, the day before the Centers for Disease Control and Prevention issued a warning to consumers about romaine.

The same holds true for other salad staples: the price of Boston lettuce surged 175 percent, while green leaf lettuce gained 160 percent, according to U.S. Department of Agriculture data. Even kale, a member of the same family as cabbage, was not immune, rising to as much as $16 a carton from a low of $12.

“It’s uncertain how long it will last,” said Trevor Suslow, the vice president of food safety for the Produce Marketing Association, referring to the price spike. “I would imagine it will stay high for a while because of the understandable disruption.”

See more here.

New Jewish-style deli coming to Lexington from Versailles restaurant owners

Screen Shot 2018-12-03 at 4.13.44 PM.png

“Another well-known Versailles restaurant is opening a Lexington outpost: Addie’s at the Woodford Inn is opening Stein’s by Addie’s in early December. Addie’s is a bed and breakfast and restaurant, with a live music venue. Addie’s also has food truck.

Stein’s will be a New York-style deli, according to owner Linda Parker. The name is a shortened version of her maiden name, Edelstein. Her father was Jewish, she said, but she isn’t.

However, she wanted to open a Jewish-style deli that will serve corned beef, salami and Reuben sandwiches, chicken salad, soups and other items.”

See more here.




Sweetgreen Expects a Full Half of Sales to Come from their App this Year

The fast-casual salad chain Sweetgreen had a big year this year, opening 3 new stores in New York alone, moving their headquarters to California, and being dubbed “the next Chipotle” by CNN and others. One could argue that their success is built on many things – timing, a growing demand for healthy, sustainably sourced foods, their youthful aesthetic (one of their limited edition salads last year was named in honor of a Kendrick Lamar song) – but it would be a mistake to underestimate the role mobile has had in that success.  So far, 21% of Sweetgreen’s sales come through their custom app, and they expect that number to jump as high as 50% this year.

The appeal of mobile ordering is understandable: with lunchtime lines out the door, the Sweetgreen app allows guests to order from the office and pick up immediately, and once downloaded, a rewards system makes it more likely for them to keep visiting. Additional features like the ability to flag dietary restrictions, add favorites, and integrate with the iOS health app, add an additional layer of appeal.

Of course, for many small chains it simply isn’t feasible to build out this kind of ordering system. Sweetgreen has had the benefit of $95 million in total investments in recent years, and they’ve clearly dedicated a fair amount of that to building their mobile presence. But they do serve as a reminder of the kind of return such an investment can have.

To read more, click here.

Chopped Salad in the Starring Role

In today’s New York Times, William Grimes focuses on the popularity of chopped salad as the de facto lunch option in the Northeast.

He likens ordering a chopped salad to buying a car. “You start with a base price that includes a limited number of toppings, usually four or five. After that, each addition costs extra. How much depends on the ingredient. At Chop’t, tomatoes, black beans and chickpeas each cost 59 cents, feta cheese costs 99 cents, smoked bacon costs $1.49, and steak tops the list at $3.49.”

How did the concept become so popular? Some say it’s about having choice of ingredients, others about control.

Read the full story here.

Free salad giveaways today at 11:30am to mark the newest addition to the Chop’t chain in the Flatiron District

Chop’t is opening their doors today with free salad from 11:30am – 1:30pm. This will be the ninth location to the salad fast casual restaurant chain.
Chop’t is located at 18 East 23rd Street between 5th and 6th Avenue


24 E 17th St, New York, NY 10003 (Flatiron) • 646.336.5527

Chop't Creative Salad LLC

Chop't Creative Salad LLC

Their Success… Rethinking the traditional salad. The perception of a salad is usually associated with thoughts like healthy, light, good for you but not so tasty. Chop’t first opened its doors at the location we visited in Union Square on January 5th, 2001. Since then, with various locations in New York and Washington D.C., the company has successfully altered the salad of today and tomorrow. “Choppers” chop up the custom made-to-order and suggested seasonal favorite salads as the guest walks through the operation. By combining the “Better is better” philosophy and dedication to the overall guest experience, Chop’t is more than just a fast casual enterprise that makes salads– they are also a lifestyle to be lived.

What We Learned… Embracing the guest experience and product creativity can make any product even more enticing than originally thought.

Take Aways… Create an opportunity to be more creative with your product. Invite guests to join your enterprise into the wonder of the production “entertainment” of your products. What is the preparation process? How can the process engage the guest?