Good Business: How The Salad House is Making a Difference During the Pandemic

3 Min Read By Adam Chandler

Learn how one brand is doing what it can to fuel  essential workers with fresh food during the COVID-19 outbreak. Joey Cioffi., top photo, CEO of The Salad House, a growing New Jersey-based fast casual franchise, discusses how their restaurants were able to quickly ramp up to help out, the impact of social media sharing as well as restaurant technology's role in giving back. 

How did you get the idea to contribute your food to hospitals?I’ve always held healthcare professionals in high regard and understand their importance, especially during this time. I knew the hospitals and ICU were going to be flooded, and thought adding new food options would benefit their workers in this time of need.

Putting good food in your body for sustenance can be an important part to fuel your work. I started offering different COVID units food from The Salad House, and started to share on social media what we were doing. I was blown away by the response and generosity from my friends and…