"We are growing smartly. We're on pace to open 25 more Saladworks in 2006...My job is multifaceted, but so is Restaurant Startup & Growth."

Joe Giannetti's first job in the restaurant industry was as a dishwasher at the age of 16. A degree in business management and experience in a variety of restaurant concepts followed. And now, as vice president, franchise services for Saladworks, he wears many hats and is responsible for franchise training, design and construction of new locations, R&D and distribution. Currently Saladworks (www.saladworks.com) has 72 locations and a simple concept: fresh salads made-to-order in large portions.

He says, "We cut our own salad ingredients, make our own dressings, created our own line of soups and purchase only the highest-quality ingredients in each menu category.The frontline assembly reinforces our customers' understanding of freshness and quality." Giannetti was brought in by Saladworks Founder John Scardapane four years ago. Giannetti says, "What sold me at first on Saladworks was seeing the stores and how clean and well run they are." There's no typical day for Giannetti, but he makes training a priority. He says, "Any time a franchisee group is hired, they come through for five to six weeks of restaurant and classroom work -- everything from profit and loss to HR issues such as employee motivation or interview techniques. Of course, we cover all the basics of running a Saladworks including the 'Big 3' -- food costs, paper costs, and labor costs." And that's where Restaurant Startup & Growth comes in. He says, "Everyone talks about understanding the basics, but where do you go to find them?

When I saw Restaurant Startup & Growth, I thought this is what I need. The magazine really helps me develop my programs, especially since some of the new franchisees have never been in the restaurant business." In fact, as part of the franchise agreement process, new franchisees are required to sign up for a subscription. Giannetti keeps one set of his magazines secure in binders in his office. He says, "My job is multifaceted, but so is Restaurant Startup & Growth." Recently during a visit with a regional manager, he pulled out an issue to drive home a point. He says the magazine has fundamental information that benefits Saladworks' franchisees and sums it up this way: "I fell in love with this magazine."