The Main Course

In today's world of fast-paced culinary innovations, there's a classic treat that remains timeless and universally loved: the cookie. Recent trends have shown a surge in gourmet cookie shops, with a particular emphasis on unique flavors and high-quality ingredients. Studies by the National Bakers Association help show how popular gourmet cookie shops continue to be among all generation of consumers. So what drives this renewed passion for a traditional dessert, and how do entrepreneurs navigate the competitive cookie landscape?On this episode of The Main Course, host by Barbara Castiglia digs into the world of cookies and gourmet cookie shops with Courtney Cowan, the Founder & Owner of Milk Jar Cookies. Together they explore the journey of turning a childhood passion into a thriving business, the science behind the perfect cookie, and the future of cookie franchising. Topics covered in this discussion include...- The origin story of Milk Jar Cookies and Courtney's self-taught baking journey.- The importance of understanding the science behind baking and how a simple ingredient like baking soda can make or break a cookie.- The evolution of Milk Jar Cookies from a one-bedroom apartment venture to a renowned storefront on Wilshire Boulevard.Courtney Cowan is the Founder & Owner of Milk Jar Cookies. A self-taught baker, Courtney's love for cookies began in her childhood, with her mother introducing her to the basics of baking. Over the years, she developed her unique cookie recipes, which became a hit among friends and colleagues. With a background in English education and a stint in the television industry, Courtney combined her passion for baking and her entrepreneurial spirit to establish Milk Jar Cookies in 2013. Today, her brand stands as a testament to the potential of gourmet cookie shops.

In an age where convenience is king, the drive-thru model has become an integral part of the food and beverage industry. With the rise of on-the-go lifestyles and the need for quick service, drive-thrus have evolved from mere transactional points to hubs of customer interaction. Recent data suggests that over 60% to 70% of all fast-food sales in the U.S. are made at drive-thrus, emphasizing their significance in today's market. But how can businesses ensure that the drive-thru experience remains personal and customer-centric, rather than just another transaction?On this episode of The Main Course, host Barbara Castiglia delves into the world of drive-thru coffee with Darren Spicer, Co-Founder and CEO of Clutch Coffee Bar. Together, they discuss the nuances of creating a unique drive-thru experience that prioritizes customer connection. Topics covered in this episode include...- The journey of Clutch Coffee from its West Coast origins to its rapid expansion in the Carolinas.- The evolution of the drive-thru model and the importance of face-to-face interactions.- The role of technology in enhancing the drive-thru experience while maintaining a personal touch.Darren Spicer, a West Coast native with a deep-rooted passion for coffee, began his journey in the industry back in 2004. Over the years, he transitioned from part-time jobs in coffee shops to roles in sports marketing and medical device sales. However, his love for coffee and building relationships pulled him back, leading to the inception of Clutch Coffee Bar. With a customer-centric focus and a unique concept, Darren aims to redefine the drive-thru experience for coffee lovers.

When people go to a restaurant, personalizing the dining experience is a critical factor in making an impact that keeps customers returning. What better way to capitalize on that experience than through music?In recent years, the restaurant industry has seen a significant shift towards personalizing the dining experience for guests. As the industry transitioned through 2020 and welcomed guests back into dining establishments, the emphasis on creating a unique and memorable experience for each patron became paramount. A crucial element in this transformation is music. According to the Colorado Restaurant Association, 86% percent of people who participated in a recent BMI study said music can enhance their dining experience, making it an essential tool for restaurateurs.So, how does music play a role in personalizing the dining experience, and how can restaurant owners leverage it to create ambiance for their patrons?Welcome to The Main Course, hosted by Barbara Castiglia. In this episode, Castiglia examines music and its impact on the dining experience with guest Ross Honey, President and CEO at TouchTunes.Key Discussion Points:• The evolution of the restaurant jukebox and its transition into the digital age• The significance of music in enhancing the ambiance of a restaurant• How TouchTunes is revolutionizing the music experience in dining establishmentsRoss Honey is the dynamic force behind TouchTunes, leading the company as its President and CEO. With a rich background in digital entertainment, Honey spent a decade at Microsoft, primarily focusing on the Xbox business. His journey with TouchTunes began seven and a half years ago. Under his leadership, TouchTunes has expanded its reach to over 65,000 locations across North America and the UK, providing a personalized music experience for patrons. Honey's dedication to enhancing the dining experience through music has made TouchTunes a game-changer in the industry.

In recent years, there's been a vibrant resurgence in celebrating and preserving cultural heritage. As the world becomes more interconnected, there's a wonderful opportunity to share and relish the diverse traditions that make each culture unique. One such tradition is the rich tapestry of Jewish culinary traditions, which, much like the Rosh Hashanah celebrations, is a blend of stories, memories, history, and the hope for a sweet and bountiful future. According to a study by the Pew Research Center, 72% of Jewish Americans engage in cultural activities like cooking Jewish food. How can society ensure that these culinary traditions, deeply rooted in storytelling and family, continue to thrive for future generations?Welcome to The Main Course, where host Barbara Castiglia engages in a delightful conversation with Amanda Dell, the Program Director of The Jewish Food Society. This episode promises a journey into the beautiful intersection of food, storytelling, and Jewish culture.Key discussion points include:• The role of food in celebrating Jewish culinary traditions and culture• Amanda Dell's journey from the world of hospitality to The Jewish Food Society• The mission and initiatives of The Jewish Food Society, especially during recent global challengesAs the Program Director of The Jewish Food Society and the podcast host of “Schmaltzy,” Amanda Dell brings a wealth of knowledge and passion. With a background in the restaurant industry, including time at the renowned Gramercy Tavern, Amanda's dedication to preserving culinary heritage shines through. The Jewish Food Society's efforts to archive family recipes, histories, and stories ensure these treasures remain vibrant and accessible.

Creating generational wealth is a goal for many, yet it seems increasingly unobtainable in recent years. One path still open to make those goals a reality is in the world of franchising. Contrary to expectations, the pandemic did not deter individuals from seeing the potential of owning and operating a restaurant franchise. The desire to establish a sustainable business and create generational wealth has only intensified. According to industry insights, there's been a notable increase in franchise inquiries since the onset of COVID-19, with franchise job and unit growth outpacing pre-pandemic levels.But what drives someone to dive into the world of franchising, especially when they have little to no prior experience in the field?Welcome to The Main Course, hosted by Barbara Castiglia. In this episode, Castiglia looks at the allure and promise of franchising with her guest, Tarji Carter, Founder and President of The Franchise Player.Castiglia and Tarji discuss the following during their conversation:• The increasing appeal of franchising as a career and investment opportunity• Tarji's unexpected journey from the hotel industry to becoming a pivotal figure in restaurant franchising• The mission and vision behind The Franchise Player's aims to educate and empower underserved communities about franchising opportunitiesTarji Carter, a seasoned professional in the franchising space, began her journey in the hotel industry. Her serendipitous encounter with the president of Citibank led her to Focus Brands, where she rapidly climbed the ranks, eventually overseeing franchise sales for Carvel ice cream on a national scale. Recognizing the lack of representation in franchising, Tarji founded The Franchise Player. Her organization aims to provide education, opportunities, and resources about franchising, particularly to the Black community. With over fifteen years of experience selling franchises for globally recognized brands, Tarji is passionate about sharing her knowledge and helping others realize the potential of franchising to create generational wealth.

The Main Course host, Barbara Castiglia, sat down with Frank E. Olivieri, the owner of the iconic Pat's King of Steaks in Philadelphia. Olivieri serves up the rich history of the cheesesteak, emphasizing the importance of fresh ingredients and the unique taste of their signature cheese. He also shares personal anecdotes from his early days in the restaurant, highlighting the challenges and rewards of maintaining a culinary legacy. Olivieri also discusses how Pat's King of Steaks uses Goldbelly to spread the love of cheesesteaks with fans nationwide. This episode offers a mouth-watering insight into what makes a cheesesteak truly special.

The restaurant industry, already grappling with the challenges of the pandemic, now faces another menace: sophisticated restaurant scams. As eateries worldwide strive to recover, many of them fall prey to scammers. QR codes, which gained popularity in restaurants during the pandemic, are vulnerable to cyber-attacks. The National Restaurant Association puts restaurant losses due to fraud as much as 4% of sales annually. There is no doubt; fraud and scams are on the rise. Still, with customers wanting to use the convenience of QR codes and access to free Wi-Fi, risks are part of the territory for the restaurant industry.But what exactly are these scams, and how can restaurant owners protect themselves?Welcome to The Main Course, hosted by Barbara Castiglia. In this episode, Castiglia looks into the issue of sophisticated restaurant scams. Joining her is David McClellan, the president, and CEO of Social Catfish, an expert in online scams and deceptive practices.Castiglia and McClellan discuss the following issues:• The rise of business email compromise scams• The shift in scammer focus during the COVID-19 pandemic• The dangers of data breaches and the importance of online securityA seasoned internet marketer, David McClellan unexpectedly found himself at the forefront of the fight against online scams. With a background in running some of the world's largest websites, David's journey with Social Catfish began as a simple website project. Today, it is a beacon of hope for those looking to protect themselves online. Despite not having a formal college degree, David's self-taught expertise and dedication have led him to work with major companies, helping millions stay safe online.The episode sheds light on the various scams plaguing the restaurant industry. From fake utility bill threats during peak business hours to convoluted reservation scams promising large orders, restaurant owners are constantly on their toes. With the internet still resembling the “Wild Wild West,” the episode emphasizes the importance of education, awareness, and the right tools to combat these threats.

On The Main Course, hosted by Barbara Castiglia, Ray Chung, the Director of Design at The Johnson Studio at Cooper Carry, delves into the intricate art of restaurant design. From the importance of lighting and acoustics to the essence of storytelling in creating an ambiance, Chung emphasizes the need for a holistic approach. Drawing from his rich experience in architecture and interior design, he highlights the balance of aesthetics and functionality, ensuring that every element enhances the dining experience.

As dining preferences shift towards healthier options, the restaurant industry is evolving to keep pace, particularly in franchise operations. Quality can sometimes fall by the wayside in a food culture dominated by convenience and speed. However, restaurant franchises realize that the key to customer loyalty and long-term success lies in maintaining quality while expanding the business. According to estimates, over 1.5 billion chicken wings were consumed during the Super Bowl weekend alone, indicating the massive potential of this market segment.But how does a brand successfully navigate the crowded and competitive franchise operations landscape? What differentiates a successful franchise from one that falls flat? In the ever-changing world of restaurant franchising, what are the key factors for sustainable growth and customer satisfaction?In the latest episode of The Main Course, host Barbara Castiglia delves into these questions and more with guest Zak Omar, CEO of Atomic Wings. This engaging conversation explores how Atomic Wings stands out in the crowded chicken wings market through its commitment to quality, strategic franchise location selection, and community involvement.Castiglia and Omar's conversation include the following:• Atomic Wings' unique value proposition, underscored by their commitment to quality and healthy food options with antibiotic-hormone-free chicken, gluten-free sauces, and the option for grilled wings• How Atomic Wings leverages advanced data analytics to choose franchise locations strategically• The integral role of franchisees in fostering a strong company culture and establishing a strong community presence“To maintain a certain standard of operations, we need our franchisees in their stores” Omar emphasized, underscoring the importance of franchisee involvement in building a brand's culture and connection with the local community.Zak Omar is not only the CEO of Atomic Wings but also has a rich background in the franchising industry as a former franchisee. This unique perspective equips him with a deep understanding of the challenges and opportunities in the sector, which he expertly applies in driving the success of Atomic Wings. Omar's insights are invaluable for anyone interested in the intersection of quality, growth, and community engagement in the restaurant franchising industry.

Digital Restaurants aren't literally digital. Technology hasn't evolved to the point where digital food is a thing. And if it were a thing, are people ready to eat it? Probably not. But whether it's a QSR with online ordering apps, a popular sit-down restaurant chain using online ordering and delivery, or even the favorite local establishment utilizing tabletop QR codes to display menus and integrated POS systems, digital restaurants are enmeshed into the fabric of the restaurant industry.During the pandemic, digital transformation saved the restaurant industry, and customers liked the innovations. The seamless online ordering experiences customers used to get restaurant food during the pandemic continued long after restaurants were able to re-open their doors. And with staffing a continued issue for restaurants, technology innovations from ordering to back-of-the-house operations solutions are making a difference in keeping customers satisfied with less help.For restaurants, navigating those digital waters can take time and effort. There is so much technology available. What software to get? What's the best digital strategy to handle the needs and be an effective and efficient digital restaurant?Barbara Castiglia, the host of The Main Course podcast, reached out to someone in the restaurant industry helping digital restaurants with all these issues and challenges to ensure they know what technology will best propel them forward. Joe Reinstein, The Executive Director of the Digital Restaurant Association, said any restaurant relying on digital technology to operate its restaurant is considered a digital restaurant.“It could be online ordering for take-out and delivery, working with third-party delivery services, but it also could just be in managing their inventory, their food, their operation, their staffing, banking; all aspects of the restaurant business are digital these days,” Reinstein said.Castiglia and Reinstein also discussed the following during the episode:1. How the pandemic affected the digital transformation of restaurants2. How the Digital Restaurant Association helps restaurants with their digital technology needs and challenges3. What customers want from restaurants in terms of digital technology and services“The customers want convenience,” Reinstein said. “There's no question; they want to be able to get the food they want when they want it, where they want it, how they want it. And they're willing to pay for that convenience. That is wonderful. The third-party delivery services have been fantastic for the restaurant industry, saving the industry during the pandemic and even now.”Joe Reinstein works at the intersection of digital media, technology, and public policy. He helps restaurants move from digital disruption to digital transformation. Reinstein is a transformational marketing professional, brand builder, and growth architect with the vision and leadership necessary to steer the DRA (Digital Restaurant Association) to generate awareness, increase membership, launch strategic partnerships, and provide educational resources and technology solutions for DRA restaurant members. He helps restaurant owners increase online revenue, improve performance, and streamline operations. Reinstein received his BA in government, economics, and art history from Oberlin College.

The restaurant industry, having weathered the storm of a global pandemic, staffing shortages, and inflation, finds itself at an interesting juncture. While showing signs of resilience, with 2023 projected to be the most typical year for the sector since 2019 and sales forecast to reach an astounding $997 billion, the industry continues to grapple with a host of challenges that have fundamentally reshaped it. Menu price inflation remains high, consumer spending habits have altered significantly, and the new normal has seen operators innovating, integrating technology, and seeking ways to embed their restaurants into their communities more deeply. The road ahead may be narrow and fraught with uncertainties, but it is also paved with opportunities. On the frontline of navigating this landscape are Hudson Riehle, Senior VP of the Research and Knowledge Group for the National Restaurant Association, and Bill Fuesz, Product Marketing Principal Manager for Sage, who together offered valuable insights on the current state and future of this dynamic industry in the newest episode of “The Main Course.”

The restaurant industry, having weathered the storm of a global pandemic, staffing shortages, and inflation, finds itself at an interesting juncture. While showing signs of resilience, with 2023 projected to be the most typical year for the sector since 2019 and sales forecast to reach an astounding $997 billion, the industry continues to grapple with a host of challenges that have fundamentally reshaped it. Menu price inflation remains high, consumer spending habits have altered significantly, and the new normal has seen operators innovating, integrating technology, and seeking ways to embed their restaurants into their communities more deeply. The road ahead may be narrow and fraught with uncertainties, but it is also paved with opportunities. On the frontline of navigating this landscape are Hudson Riehle, Senior VP of the Research and Knowledge Group for the National Restaurant Association, and Bill Fuesz, Product Marketing Principal Manager for Sage, who together offered valuable insights on the current state and future of this dynamic industry in the newest episode of “The Main Course.”

Restaurant expansion in 2023? While that may sound hard to believe, the restaurant industry has seen a 4.9% increase in sales in 2023. While increased prices due to inflation may be driving some of those increases, indicators show now is the best time since the pandemic's beginning to consider a restaurant expansion. But what does it take to expand a restaurant chain successfully, and how does a brand maintain its unique identity?On the latest episode of The Main Course, hosted by Barbara Castiglia of Modern Restaurant Management, Alexis Blair, CEO of Fig & Olive, shares insights into her restaurant's expansion journey. Their conversation covers the challenges and triumphs of taking a brand global, maintaining the essence of the brand while adapting to new markets, and the impact of the pandemic on the restaurant industry.Castiglia and Blair's discussion includes:• The concept and experience of Fig & Olive, which is more than just great food and cocktails; it's a lifestyle inspired by the French Riviera• The process of adapting the menu to fit cultural differences in new markets, such as Qatar• The lessons learned from the pandemic and how it has reshaped the restaurant industry“We are a team of problem solvers, and we really emphasize being strategic at all times,” Blair said. “And as we face some of these different things, it's always taken this head-on approach. If it's the supply chain issues, what can we do, what can we get, how do we work with our vendors, and stay on top of this reengineering? We're still ensuring we're providing that ingredient-driven cuisine that will speak to the DNA of Fig & Olive.”Alexis Blair, a former professional ballet dancer, found her passion in the restaurant industry. She worked her way up through various roles in the industry, including operational and finance roles, before becoming the CEO of Fig & Olive in 2019. Her journey and insights offer a unique perspective on the restaurant industry and the expansion process.

There is no industry that is immune to surprises and shocks. However, the restaurant industry has been facing its own unique blend of challenges recently, forcing owners to question the adequacy of their restaurant insurance coverage. For many, insurance is perceived as a necessary yet complicated evil, something begrudgingly purchased and then promptly forgotten, only remembered when a crisis strikes. According to the National Restaurant Association, the restaurant industry's estimated sales for 2023 is $997 billion, but how many of those hard-earned dollars are at risk due to inadequate insurance coverage?So, what are the key insurance issues restaurant owners must understand to protect their investment? And how can they navigate the insurance landscape efficiently and effectively?For an episode of "The Main Course” host Barbara Castiglia invited John Cassetta, Sales Manager at CoverWallet — a commercial business insurance company, to provide insights and clarity on the critical topic of insurance for restaurant owners.In this thought-provoking episode, Castiglia and Cassetta explored:The crucial elements of a Business Owner Policy (BOP) that every restaurant owner must understand.The impact of the pandemic on restaurant insurance and how restaurants have had to adapt their coverage to changing operations.The often-overlooked importance of understanding lease contracts and the division of responsibilities between landlords and restaurant owners.John Cassetta is the Sales Manager at CoverWallet. He went to The University of Texas at Austin, and has over 20 years of experience in the insurance industry, with a specific focus on small businesses. In his role at CoverWallet, he leads the digital insurance platform, which is designed to simplify the process of buying and managing business insurance.

As trends shift and evolve in the food industry, a notable new phenomenon has taken center stage: beverage only concepts. Over the past few years, we have witnessed an explosion in the number of businesses that focus solely on drinks, offering everything from coffee to milkshakes and now, iced tea. This intriguing move away from traditional food-focused establishments showcases a fresh approach to satisfying consumer demand. According to a study by Grand View Research, the global ready-to-drink (RTD) tea and coffee market is expected to reach 167.88 billion by 2030, showing the potential for beverage-only concepts to dominate the industry.The core question being explored in this conversation is: How and why did the rise of beverage only concepts come about, and what makes them so attractive to consumers?In this episode of "The Main Course," host Barbara Castiglia chats with Justin Howe, the CEO of HTeaO, a Texas-based company that focuses on iced tea. They delved into the origins, evolution, and success of beverage only concepts, and particularly, the journey of HTeaO.On the episode, Castiglia and Howe further talked about:The birth and evolution of HTeaO from a restaurant family's experiment to a trend-setting concept in the industry.The unique challenges and rewards of a beverage-only business model, focusing on iced tea.Understanding the consumer response and preferences that drive the success of HTeaO and similar concepts.Justin Howe is the President and CEO of HTeaO. Coming from a restaurant family, Howe's unique insights into the industry have been key to the success of his iced tea concept. His diverse entrepreneurial background, which includes experience in the construction and aircraft management industries, has enabled him to create a fresh and successful concept in a competitive industry.

The world was forever changed by the COVID-19 pandemic, and the customer experience industry, especially in the restaurant sector, has faced unprecedented challenges and transformation. The role of technology has been amplified, not only as a survival tool during a time of social distancing and lockdowns, but also as a driving force for long-term, meaningful change in how businesses interact with their customers.According to a survey by McKinsey, 75 percent of consumers tried different stores, websites, or brands during the pandemic, and many of these consumers expect to integrate the new brands and stores into their post-pandemic lives. The stakes are high as businesses grapple with the question: How do we evolve the customer experience to meet these new realities and expectations?In a recent episode of ‘The Main Course,' host Barbara Castiglia, who is also the Executive Editor of Modern Restaurant Management, delves into this critical question with Johnny Tellez, VP of International Operations and Training at Focus Brands International. The conversation centered around how the customer experience has changed during the pandemic, the role technology has played in these changes, and how restaurants are adapting their use of technology to enhance customer experience.Some important points of Castiglia and Tellez's conversation included:The impact of the pandemic on international restaurant operations and how it required businesses to pivot rapidly, introducing new processes, and procedures.The creation and implementation of the Customer Experience Center of Excellence, which provides international franchisees with support in their local time zones and languages.The shift from traditional in-person visits to completely virtual audits of franchise locations, increasing the number of annual visits and fostering improved operational standards.Johnny Tellez is the VP of International Operations and Training at Focus Brands International, and has an impressive background in overseeing operations and training needs across more than 60 countries and for five brands. Tellez provides valuable insights into the challenges and opportunities presented by the pandemic. He discusses how his team developed creative solutions to maintain operations and deliver top-notch customer experience during these turbulent times.

Not every restaurant makes an effort to fully integrate its customer into the experience of eating and enjoying their food. But for those looking for a unique dining experience, plenty of such establishments present unique restaurant narratives. What sort of restaurants emphasize storytelling in their dining, and how do they handle staffing?On this episode of The Main Course, host Barbara Castiglia talks with Sam Hart, Chef, and Owner of Counter in Charlotte, North Carolina. Born and raised in the city, Hart has seen it grow exponentially. After a career in advertising, he wanted to bring a unique dining experience to his community involving a restaurant narrative. “For the past ten years, ever since I was 21, I've had an absolute love and borderline obsession with cooking,” says Hart. “I was cooking for a couple of friends and clients of mine, and I kind of just had this idea, almost like an epiphany, right in the middle of my dinner, where I was like, it'd be really cool if a restaurant decided to pair music with food and not just wine. And so thankfully, from day one of my culinary careers, I knew exactly what the end goal was, and that was to create the restaurant which is Counter today.”This episode covers additional topics such as:Advertising a new restaurant in intelligent and unique ways.Working with and giving back to your community.Using the restaurant to help employees reach their unique goals.While Counter presents a unique dining experience in the restaurant narrative, Hart wants to ensure the restaurant contributes to his community via charities and helping out his employees. “What we wanna do here is to create a place that not only is a successful work environment, but it's also a place where each of our employees feels that they are healthy,” says Hart. “Their creativity is being showcased, that it's a place that they can grow and develop, and reach their next goal.”Sam Hart started his professional career in advertising before beginning Counter in early 2020. He worked for various companies, including Sprint and the Union County NC Chamber of Commerce. His skills in advertising and love of cooking have come together in a unique fashion that has helped make Counter the success it is today.

Franchising is a common part of the restaurant business, as it allows more people to access the establishment worldwide. Some restaurants stay in specific markets while others grow to become part of a landscape featuring other ubiquitous household names. But franchising is not always easy; it takes careful planning and work. What do some restaurants do to ensure a successful transition from small to widespread?On this episode of The Main Course, host Barbara Castiglia talked with Don Kwon, CEO (and longtime fan) of Cupbop, a restaurant that started as a food truck in Salt Lake City, Utah. “The Cupbop concept, in a nutshell, would be Korean barbecue in a cup,” says Kwon. “Every cup, we have rice, cabbage, sweet potato noodles, and the protein of the customer's choice with our special sauce ranging from spice level one to ten.” The restaurant franchise now has forty-seven stores in the USA (mainly in the Midwest and South); they have one-hundred and sixty stores in Indonesia alone.The main topics in this episode include:-The importance of mainstream exposure for an emerging restaurant.-What makes Cupbop simple to the franchise.-How to maintain quality when growing worldwide.“We've grown from food truck to where we are, and I think the most unique thing is that we've been able to grow organically with our own cash flow, which hasn't been easy,” says Kwon, “but I think that's been a testament to kind of just the uniqueness and the resiliency of our brand, especially, you know, having to go through COVID in the recent years.” He also notes that getting on the hit TV show Shark Tank significantly helped the restaurant franchise get to where it is today. “I think on the exposure side; I think it has been absolutely helpful.”Don Kwon worked for a hedge fund on Wall Street before becoming part of Cupbob, which began in 2013 as a food truck headed by Jung Song. The duo and their restaurant reached a national presence when Mark Cuban invested $1 million to help the franchise grow.

Greek salad, pasta salad, cucumber avocado salad, garden salad, corn salad, cole slaw, Caesar salad, Caprese salad, macaroni salad… and the list goes on and on. There are an infinite number of salads one can create—not just salads for healthy living. And everyone seems to have a preference for their own unique spin on a salad, whether it is the type or amount of dressing, an opinion on whether or not fruit belongs on a salad, or which cheese should be on top. With such an overwhelming number of choices, how can a customizable salad business appease all of its customers?On today's episode of The Main Course, host Barbara Castiglia speaks with Michelle Bythewood, President, and Julie Davis, VP of Franchise Development, of Salata, to discuss how Salata caters to such a wide customer base, which isn't always those who are interested in "healthy living" type salads, with their wide array of options.No doubt, first impressions are important. 55 percent of first impressions are formed by what we see, 38 percent are shaped by what we hear, and seven percent are formed by the words one says. Salata takes the visual aspect of their customers' first impressions seriously. "The first thing that really resonates with the guest is just seeing that fresh line—everything from the lighting to the angle of the sneeze guard is really thought out from a development standpoint to showcase that food. So just really welcoming you in and guiding you through the experience to understand what to go with," explained Davis.Castiglia, Bythewood, and David also discussed…1. Who their competition is, and how they compare to their competitors2. How the training program helped Bythewood and David help Salata's franchisees3. What Salata hopes to create for guests and what they want their customers to take away from the Salata experienceBythewood talked about the customer base Salata attracts. "We've broken it down internally into three different categories... The first is flavor savors—the people that really come in for true flavors and want to try different, adventurous things with our salad. The second is busy and balanced. So, the folks that are on a time schedule, they're career-oriented, and they need to get in and out pretty quickly, and our line allows them to do that. And then the third set is fit and fabulous. So, the true health conscious. They're coming in, and they want all protein for the day, or they want to eat really light and healthy. So we look at it in those three segments. So, I think you can see that it's kind of something for everyone."Michelle Bythewood is president and chief marketing officer at Salata as well as founder and principal at Field Marketing Focus, LLC. Before working at Salata, Bythewood was VP of Brand Marketing at Cici's Pizza, Senior Director of Field Marketing at Raising Cane's, and Brand VP of Marketing at Cinnabon, among other positions. She attended Stephen F. Austin State University and holds a Bachelor of Business Administration in Marketing.Julie Davis is VP of Franchise Development at Salata and previously worked in Franchise Development at Freddy's Frozen Custard and Steakburgers. She has also held positions such as Franchise Development Director, U.S., at IWG plc and Director of Franchise Sales and Development, U.S., at Dairy Queen. Davis attended the Defense Language Institute Foreign Language Center, where she studied Middle Eastern Studies.