Propelled Brands Cuts Camp Bow Wow Startup Costs
Propelled Brands lowers Camp Bow Wow’s investment and standardizes a 6,000-sq-ft prototype to attract multi-unit growth amid a tight real estate market.
Jun 18, 2026
Propelled Brands lowers Camp Bow Wow’s investment and standardizes a 6,000-sq-ft prototype to attract multi-unit growth amid a tight real estate market.
Jun 18, 2026
Blue Bottle launches a 90-minute, machine-free Kyoto-style espresso, bottled for cold drinks across 152 cafés on June 16.
Jun 18, 2026
A missing Lego Star Wars cache puts Bricks & Minifigs in court, testing franchise rules, consignment policies, and brand trust across a 300‑unit network.
Jun 18, 2026
Domino’s launches a $9.99 any pizza deal, adding Parmesan Stuffed Crust through July 26, 2026, timed to the World Cup with gamified rewards and heavy ad support.
Jun 18, 2026
Raising Cane’s opens a 16,000-square-foot flagship by Intuit Dome in Inglewood, blending spectacle and throughput as the chain accelerates global expansion.
Jun 18, 2026
Restaurants race to modernize POS as mobile wallets surge, cloud adoption grows, drive-thru integrations expand, and costs and interoperability shape strategic selection.
Jun 18, 2026
Boost restaurant revenue during FIFA World Cup 2026 with proven promotion ideas, marketing strategies, staffing tips, and match-day sales tactics.
Jun 18, 2026
Discover how Via 313 and Terry Black’s Barbecue are fusing barbecue flavors and Detroit-style pizza in a bold Texas collaboration. Learn what this means for trend-focused restaurant operators.
Jun 18, 2026
FAT Brands' $595M asset sale marks a seismic shift in the restaurant world. Discover what this landmark bankruptcy outcome means for owners, franchisees, and the future of franchised dining brands.
Jun 18, 2026
Explore best Areas in Chicago to open a restaurant by matching neighborhood demand, concept type, costs, traffic, and customer behavior.
Jun 17, 2026
Explore how Salad and Go's CEO, Mike Tattersfield, is revolutionizing fast food operations with a centralized prep model and drive-thru focus.

Salad and Go's approach to using centralized prep facilities to supply its stores is a key element in its operational success. By streamlining the preparation process at centralized locations, Salad and Go can ensure consistency in the quality of their made-to-order salads across all its 140 units. This also allows for better inventory management and cost control, ultimately resulting in fresh and affordable menu offerings.
Mike Tattersfield's emphasis on a menu pricing strategy that offers fresh, made-to-order salads for under $8 has been instrumental in driving Salad and Go's success. By pricing their items competitively compared to higher-end competitors like Sweetgreen, Salad and Go is able to cater to a broader customer base and make healthy eating more accessible to a wider audience. This strategy aligns with Tattersfield's vision of revolutionizing the perception of fast food in America.

Salad and Go's small, drive-thru-focused stores provide them with a competitive edge in the fast-casual dining market. With urban salad markets approaching saturation, the focus on suburban markets and drive-thru locations becomes paramount for growth. By strategically positioning their outlets for convenience and accessibility, Salad and Go can capitalize on the trend towards quick and nutritious dining options, setting them apart from competitors like Sweetgreen and Just Salad.