Business
From behind the counter of his downtown deli, Berge Simonian saw the growing line of returning health-conscious guests and became convinced a fast-casual concept offering fresh consumer-customizable salads and healthy branded dressings could be expanded nationally. Berge opened the first Salata in 2005, and soon engaged the services of a restaurant franchise attorney and operations specialist to assist with its expansion. In this episode, Berge discusses franchising as a growth strategy for the independent restaurant operator. He explains why it is important occasionally to "apply the brakes" on rapid expansion to ensure smooth operations and consistent quality. Today, 15 years later and 90 units strong, Salata is focused on the current industry challenges of labor and market penetration, while eyeing expansion opportunities in airports, campuses, and other non-traditional locations. Berge shares his story!