Saladworks Franchise

The current Saladworks franchisor is an Illinois limited liability company formed on April 13, 2015. Its predecessor entered Chapter 11 proceedings on February 17, 2015. SW Acquisition Company acquired substantially all of the predecessor’s assets, franchise and development agreements and intellectual property in a June 2015 transaction; after the June 19 closing it adopted the Saladworks name. The current franchisor began offering franchises in August 2015, and an affiliate has operated the restaurant business since June 2016.

Restaurant Co., doing business as WOWorks, is Saladworks’ sole member, with CLP Dining above WOWorks in the ownership structure. Related franchise systems include Frutta Bowls, Garbanzo, Barberitos and Zoup. Kelly Roddy became CEO and President in August 2019, while Steve Corp and Joel Bulger took their growth and marketing leadership roles in September 2024.

The January 23, 2026 FDD describes single-brand restaurants, approved Saladworks–Frutta Bowls co-branding and development agreements for at least two restaurants.

The January 23, 2026 disclosure describes initial training lasting up to four weeks: two weeks at a designated location in the Philadelphia metropolitan area or another location selected by Saladworks, followed by up to two weeks of application at the owner’s restaurant. Its training table lists 15 hours of virtual classroom instruction and 80 hours of on-the-job instruction, totaling 95 listed hours. Subjects include restaurant operations, food preparation, service, point-of-sale and marketing procedures, supply management and financial controls. Classroom instruction uses webinars; practical training generally takes place at the company restaurant in East Norriton, Pennsylvania, or an approved alternative, depending on availability. Hours can vary with experience and the franchisor’s requirements.

At least two people—the owner or designated operations partner and the restaurant manager—must successfully complete initial training at least 15 days before opening. For an entity owner, a partner, principal shareholder or manager must participate. Initial tuition is included for the owner and up to three management personnel, with simultaneous participation required by the agreement. Owners pay transportation, lodging, meals, uniforms and salaries; Item 7 estimates initial training travel at $1,000–$7,500. The disclosure requires online National Restaurant Association sanitation instruction and a proctored examination before initial training, while the agreement describes a two-day course delivered by the training department. These descriptions differ; obtain the applicable sanitation course and timing in writing before arranging attendance.

Participants who fail may repeat training, or a management trainee may be replaced at the next available program, subject to the then-current training fee and travel expenses. Failure to complete training can support termination. The owner trains restaurant staff using the franchisor’s resources. Item 11 permits other resources meeting its standards, while agreement Section 8.2 permits only franchisor-provided materials; this distinction remains unresolved. The disclosed cancellation charge is $400 per person per class for cancellation or nonattendance at scheduled initial or subsequent training, subject to changes in the manuals; the agreement refers to previously agreed sessions.

Additional or refresher training may be required at headquarters or other designated locations, including franchisee restaurants. The acquired disclosure lists no current participation fee but reserves the right to charge one; owners pay travel and lodging. Required refresher programs are limited to four in a calendar year and eight business days collectively. An annual convention or regional meeting, if held, is mandatory. There is no attendance fee in this edition, although one may be introduced; owners cover their attendees’ transportation, lodging, meals and salaries. Nonattendance carries a $1,000 charge.

Opening assistance includes a mock opening one or two days before opening and up to five onsite days for a first restaurant, three for a second and one for a third or later restaurant. Requested additional opening or later onsite support depends on personnel availability and costs $500 per person per day plus the franchisor personnel’s travel, lodging, meals and other expenses. Operational assistance may be provided remotely or onsite as the franchisor considers necessary. A full-time trained manager is required; replacement hiring is required within 30 days and training within 60 days, subject to availability. Item 15 describes best-efforts participation; Agreement Section 7.10.6 requires the owner or a principal to devote personal full-time attention and best efforts, while allowing delegation of daily supervision to a manager. That delegation should not be treated as automatic permission for passive ownership.

Owners find and secure the site, obtain approvals, arrange construction and satisfy applicable requirements. The disclosure provides site guidance, plans and specifications and a preliminary design package; a $1,000 plan-review charge is waived when the preferred architect is used. It does not promise equipment delivery or installation, code compliance, construction or remodeling assistance. The site-selection deadline is six months, with a discretionary one-time six-month extension requested at least 15 days before expiry and a $1,500 fee. A lease or purchase must be secured within 90 days of acceptance, and opening is required within 12 months with written approval. Item 11 covers one site evaluation, while the site addendum covers up to two when needed; the stated visit counts differ and should be confirmed for the proposed site.

The operating framework includes electronic manuals, required point-of-sale technology, online ordering and loyalty services, brand marketing and approved local materials. The disclosed monthly technology bundle is $605–$1,800 depending on services and kiosks and includes POS hardware, software, updates, repairs and maintenance. Owners also maintain required connectivity, approved payment processing and network upgrades; the latter may be required annually without a cost limit. The acquired edition requires a 6% Net Sales royalty, a 3% brand fund contribution and 2% local advertising. The fund contribution may rise with a matching local reduction, keeping their combined required percentage at no more than 5%. Brand campaigns, loyalty and gift-card programs are required; the fund does not guarantee proportional or local advertising benefits. Local-payment handling differs between Items 6 and 11; obtain the applicable payment instructions in writing.

Source: Saladworks FDD issued January 23, 2026, Items 1, 6, 7, 11 and 15 and Franchise Agreement Sections 6, 7 and 8.

Saladworks may suit an owner who wants to develop a local restaurant around a menu of salads, sandwiches and other prepared meals. Specified recipes, management training, operating resources and brand marketing provide a framework for running the business, while catering and take-home service offer additional ways to reach customers. Approved Frutta Bowls co-branding provides another format for qualified owners to evaluate. Owners still lead the business, train their staff, supervise restaurant operations and manage customer development and costs.

For more background on this opportunity, read Saladworks Franchise: Restaurant Model, Training and Territory Terms.