A proud son of Italian immigrants, Joey Cioffi is the Founder and CEO of the Salad House, a family-friendly, fast-casual, healthy salad concept in New Jersey. Joey’s father, who immigrated to the United States with only $20 in his pocket, heavily influenced his decision to start his own eatery. With the same work ethic as his father, Joey has worked in all areas of food service, including dishwashing to fulfilling catering orders. He launched the Salad House flagship in 2011 — six more followed, and three new locations are set to open soon.
Here’s a Glimpse of What You’ll Hear:
- Joey Cioffi discusses his background in the food industry
- What can customers expect at the Salad House?
- Joey talks about the early days of being an emerging entrepreneur
- What makes the Salad House a lucrative franchise opportunity?
- Joey’s franchise goals for the Salad House
- How did the pandemic impact the restaurant’s operations?
In this episode…
Joey Cioffi grew up in the restaurant business, but after feeling “handcuffed” to the family pizzeria, he decided to make his own path. As faith would have it, Joey was destined to pick up where his father left off and run his own food joint. So what was the defining moment that pushed him back into food service?
After hearing his wife’s desire for a nearby chopped salad eatery, Joey happened upon an empty storefront in his neighborhood, a lightbulb went off, and the rest, as the saying goes, is history. But was the business an overnight success?
Listen to this episode of the SpotOn Series with host Chad Franzen of Rise25 as he speaks with the Founder and CEO of Salad House, Joey Cioffi. They discuss Joey’s background in the restaurant industry, his career as an emerging entrepreneur, and franchise goals and opportunities.
Resources mentioned in this episode:
- Joey Cioffi on LinkedIn
- Salad House
- Salad House on Instagram and Facebook
- Chad Franzen on LinkedIn
- SpotOn
- Rise25
Sponsor for this episode
SpotOn:
Today’s episode is brought to you by SpotOn. SpotOn has transformed the merchant service industry by providing the tools and support your business deserves at a price that puts money back into your pocket!
SpotOn’s team wants to empower all of their merchants by merging payment processing with simple customer engagement tools, all in one easy-to-use platform. As a business owner, you are focused on managing your daily operations and engaging your customers. You don’t have the time, energy, or excess funds to devote to multiple complicated platforms! That’s why SpotOn is focused on helping you build long-lasting customer loyalty while saving you time and money through our all in one system.
Whether you are a merchant or a consumer, SpotOn wants to be more than an average payment processor. SpotOn aims to exceed your expectations by valuing simplicity, maintaining flexibility, and celebrating innovative collaboration. Let SpotOn help you do business the right way.
Partner with SpotOn today! Visit spoton.com today to schedule your free demo or to view SpotOn’s products. You can also call SpotOn at 877.814.4102 at any time. Let SpotOn help you make the difference with your business!
Rise25:
At Rise25, we’re committed to helping you connect with your Dream 100 referral partners, clients, and strategic partners through our done-for-you podcast solution.
We’re a professional podcast production agency that makes creating a podcast effortless. Since 2009, our proven system has helped thousands of B2B businesses build strong relationships with referral partners, clients, and audiences without doing the hard work.
What do you need to start a podcast?
When you use our proven system, all you need is an idea and a voice. We handle the strategy, production, and distribution – you just need to show up and talk.
The Rise25 podcasting solution is designed to help you build a profitable podcast. This requires a specific strategy, and we’ve got that down pat. We focus on making sure you have a direct path to ROI, which is the most important component. Plus, our podcast production company takes any heavy lifting of production and distribution off your plate.
We make distribution easy.
We’ll distribute each episode across more than 11 unique channels, including iTunes, Spotify, and Google Podcasts. We’ll also create copy for each episode and promote your show across social media.
Co-founders Dr. Jeremy Weisz and John Corcoran credit podcasting as being the best thing they have ever done for their businesses. Podcasting connected them with the founders/CEOs of P90x, Atari, Einstein Bagels, Mattel, Rx Bars, YPO, EO, Lending Tree, Freshdesk, and many more.
The relationships you form through podcasting run deep. Jeremy and John became business partners through podcasting. They have even gone on family vacations and attended weddings of guests who have been on the podcast.
Podcast production has a lot of moving parts and is a big commitment on our end; we only want to work with people who are committed to their business and to cultivating amazing relationships.
Are you considering launching a podcast to acquire partnerships, clients, and referrals? Would you like to work with a podcast agency that wants you to win?
Contact us now at support@rise25media.com or book a call at rise25.com/bookcall.
Rise25 Co-founders, Dr. Jeremy Weisz and John Corcoran, have been podcasting and advising about podcasting since 2008.
Episode Transcript
Welcome to the Top Business Leaders Show. Powered by Rise25 Media. We feature top founders, executives and business leaders from all over the world
Chad Franzen 0:20
Chad Franzen here, cohost for this show where we feature top restauranteurs, investors, and business leaders. This is part of our SpotOn series. SpotOn has the best-in-class payment platform for retail and they have a flagship solution called SpotOn Restaurant, where they combined marketing, software, and payments all in one. They serve everyone from larger chains like Dairy Queen and Subway to small mom-and-pop restaurants. To learn more, go to spoton.com This episode is brought to you by Rise25. We help b2b businesses to get ROI clients referrals and strategic partnerships through done for you podcast. If you have a b2b business and want to build great relationships with clients referral partners have thought leader in your space, there is no better way to do it than through podcasts and content marketing. To learn more, go to Rise25Media.com or email us at Support@Rise25Media.com. Joey Cioffi is Founder and CEO of the Salad House with six New Jersey locations. And three more coming soon. Hey, Joey, thanks so much for joining me today. How are you?
Joey Cioffi 1:15
Thanks for having me. Doing great, beautiful day here in New Jersey. And I’m excited to chop it up with you.
Chad Franzen 1:21
Yeah, very nice. Hey, so as I mentioned, you’re the Founder of the Salad House. Prior to that, what was your background?
Joey Cioffi 1:28
So I’m gonna kind of give you know, it’s kind of a, you know, it’s a little confusing without starting from the beginning. You know, I’m a proud descendant of, you know, immigrant parents that came over from Italy, you know, chasing the American dream, they use food as the vessel to achieve the American dream. So I was kind of born into the business. So I was kind of, you know, as soon as I was able to look out and be able to reach over the counter, start ringing people up and washing dishes, and, you know, so, so I kind of was born into the business, you know, through my parents, you know, and, you know, they’re hard working, you know, in their stores that they they opened up, you know, when they first moved into, they moved to New Jersey, from Italy,
Chad Franzen 2:15
What kind of stores that they open up?
Joey Cioffi 2:18
So they, excuse me, I’m sorry, about that. I put it on mute. All right. When you have all these places, I’m sorry. So when they first came over, it’s, it’s actually a little bit a little bit more interesting in the sense where he, when they first came over, they didn’t know what they were going to do was my mom and dad, they were 18 years old, they were newlyweds, they had no clue as to what you know what path they were going to take. They didn’t know the language. So it was very difficult. And, you know, wasn’t the streets were paved in gold, like they, you know, like, they were kind of sold on that. So when they came here, they first worked in some factory. And it was like seven days a week, they lived in a little tiny apartment. And it was just really, really tough sledding, like it was just they, you know, they were just like, what do we do, we left Italy, where life was so nice. And, and they came over here thinking that, you know, you automatically become you know, you make money. You know, just from coming over to America. My father started, they went to this one pizzeria in New York, that my father used to frequent and he got to know the owner. And the owners like, he was like, once you learn how to make pizzas, once you come behind, you know, like, come help me out and stuff like that. So he goes up pay and food and you know, be able to just like, you know, hook up. So my father started learning how to make pizzas. And he got pretty good at it pretty quickly. And he started realizing, like, you know, he’s this guy, you have to work in a couple shifts, where he thought he’s just gonna get paid and food, the guy’s like, you know, here’s, here’s $25, like, back then in the 50s, you know, late 50s $25, like, he made that entire week’s worth of work. And this guy was given it to him after a day or two of service, you know, he’s like, he goes, there’s something to this business. So he started working for the guy. And eventually the guy was like, you know, what I, you know, had enough of his business. He was all you know, say the business and you know, the building like it was apartment above the bill, the restaurant, my father was able to scrounge up a little bit of money and this and take a loan and be able to open up Tony’s Pizzeria, which is still there in New York to this day. Back from the 50s Easy original Tony. He’s not no longer the owner, but he was the original Tony. And, you know, he had to grind man, he had to really sink. You know, he, it was so, you know, it’s crazy to think now that I look back on it. And, you know, he had an apartment upstairs where he had to basically he literally the place was open 24 hours a day because he was getting phone calls. Like in the middle of the night. People were like in the weekends, maybe drunk or something calling up so like you’d have a cell phone, he’d wake up, take the water, but as he was make the pizza and then deliver it like that’s the kind of hustle that my father had. And, you know, you know, and have the most respect for them, you know, for everything they’ve done. But so that was sort of like the beginning of this, this journey. Then fast forward, you know, years gone by, they ended up moving restaurants like, you know, buying closer in the suburbs union. And then Springfield, New Jersey is the that’s the place I pretty much grew up in working. We’ve opened up that Italian deli pizzeria caterer opened in 1981. And I was basically, you know, born into the business in that specific location.
Chad Franzen 5:37
So, so, so you founded the Salad House, before we get into kind of like, the evolution of it, just tell me about maybe what a customer can expect when they go there today.
Joey Cioffi 5:46
Okay. So I’ve tried fast food, I’m sorry, I just I’m very passionate about my dad.
Chad Franzen 5:51
Sure.
Joey Cioffi 5:54
So I’ve been in the food business, I got education there better than any school, you know, I graduated Monmouth University for years, played football there, got a finance degree, went to Wall Street, wasn’t for me, went back into the family business. And, you know, being in that business, it teaches you so much about life, it teaches you about, you know, you really understand where money comes from, you know, it’s an old expression, you know, where the money comes from. And it also like it, you know, kind of teaches you to hustle and when to get out there and go get it. My father, so but as I was there, I always wanted more for my life. And I always wanted to like, it was always paying attention to the food trends, and you know, figuring out what, you know what the next move might be. And as much as my father and my brothers 14 years older than me, you know, the way they ran that store, I wanted something a little bit different, because, you know, I hate to say they’re handcuffed to the business, but they were handcuffed. We all were handcuffed to the business. I mean, you know, it’s, you know, it was never big family vacations, and, you know, working six, seven days a week, you know, we had a shore house that we never went to, you know, so like, yeah, it was good business. But at the same time, there was no, you know, the free time wasn’t there. So I kind of wanted to create something where I saw the food trend going, but I also wanted to make something that was scalable, and be able to, you know, kind of like, plug in and then open up another location in another location. So the sound is, the idea came up in 2010, where I was at a traffic light, I saw vacants, I first saw a vacant storefront in Millburn, New Jersey, where, right away a light bulb went off in my head, because my wife would always complain that there was no chopped salads in the area. And it was all in New York City on every street corner. But in the suburbs, there was no tops out. And so I went home that night, and I’ll never forget, I stayed up till like three or four in the morning, writing up a business plan. And I was just like, you know, I think this is it, I you know, but I wanted to do it in my own way. I didn’t want to follow the lead of chopped or any of these other salad concepts. You know, I wanted something a little bit more that that lended itself more to suburbs and two families because I have family three kids. And, you know, I kind of I know the struggle when when you when everyone’s asking what do you want to eat? You know, one person wants salad when kids want chicken fingers, you know, I want a sandwich. So it’s like, so that’s what, that’s how, you know, salad is that’s the agenda. That’s basically the beginning of the Salad House was street corner. So vacant sign pads of paper, pen to paper. And, you know, the rest is history?
Chad Franzen 8:24
Sure. So, so if a customer were to go in there now, what would it kind of be like?
Joey Cioffi 8:30
So we are accustomed, like a customer’s house shop where you customize your own, make your own salad. You know, we’ve now implemented kiosks in all our locations, so it makes it a little bit easier. But when we first started, it was like just a piece of paper, it was a salad card that you’d fill out exactly what you would like, you know, in your salad and dressing in. And it right from from jump, I implemented a system where you’d save it on file because we’re like creatures of habit. And it’d be easier for you to be like, Oh, Chad’s out, boom, like, you know, like, now I know, it’s in the system. It’s easy. Call up, you know, here’s my telephone number. Boop, your salad comes up. So, but not only that, like, you know, the Salad House is it’s more for us every day. You know what I mean? It’s not like everyday people where it’s like, you know what, yeah, you want to you want to eat a salad, but you could also get fries with that talent. You want to sell it, you know, but maybe today you wanted to sandwich you know, a smoothie, you know, something a little bit harder, like, you know, our fried appetizers like our buffalo or Buffalo poppers, like, you know, so it’s like, you get more, you know, we’re healthy ish, you know, I mean, and we do all the staples of like, the healthy salads. So it’s that we’re not like that confusing, you know, crazy, you know, these these ingredients that you have to Google when you walk in there. So like it’s, it’s a warm environment where you’re not feeling any sort of, you know, like, Oh, it’s too chic for me, or oh, it’s like, you know, it’s like I got construction workers that you know, decided they will Are you healthier? They wanted to, you know, they come in there, they don’t feel intimidated when they walk into my store.
Chad Franzen 10:05
So you opened up your first location more than 10 years ago? Where was that? And what were the early days there like?
Joey Cioffi 10:11
So since 2011, that’s when we finally opened the doors. And it was a success, right from jump, we were doing really well. And, you know, there’s a lot of tweaks, there’s a lot of, you know, when you start a concept, it’s there was always like, you know, mistakes, and, you know, trying to figure things out, especially, considering the space I took was pretty small, was like a little over 900 square feet. So I was like, kind of, it’s really, it was like a small space, especially considering, you know, our footprint now. So, there was there was a, you know, we were learning we were learning as we were growing, but then I started getting customers from other towns, most notably, Morristown, New Jersey. So from Melbourne, you know, they were driving 25 minutes away from Morristown and come this house multiple times a week. So I was just like, you know, what I got, I think I gotta get, I gotta get myself into this town. So I did the old school, walk, I walked the streets, and asking people, where do I get to? Shopstyle? Where can I get in? Right away? Like, no, well, you go to this restaurant or pizzeria and, you know, I asked him to chop this up. I’m like, so I was like, Okay, this is gonna this this is a good town for it was able to open up my second location. It was in Iran 2014 ish, sort of forget yours, as these are moving around to down and we got in there. And right away, you know, Morristown was was also successful. So it was just, it was exciting times, you know, but I had two stores, in the family business that like, you know, I was taking a flyer on this, and, you know, seeing if this worked. So like I would my hands were full of three children at home as well.
Chad Franzen 11:49
Yeah. Well, you said you were successful, right from the jump. Why do you think that was, there was
Joey Cioffi 11:54
a void of marketplace. And I think there’s a void in the, in suburbs, and even in, you know, the, you know, in middle America and other places around, you know, where it’s like, you know, eating salad isn’t taboo anymore. It’s not, you know, it’s not something where, you know, like, only people that are healthy are on a diet, like, you know, you know, Sunday, you know, Monday is Tuesday, Wednesdays are kind of our busiest days. And I always be like, oh, man, it’s crazy. We’re always busy Monday, Tuesday, Wednesday, and a pizzeria business. We’re always busy later in the week, like Thursday, Friday, Saturday, and then one Sunday, you know, it’s like a Ghibli, my thinking about this earlier. One Sunday ate like, crap all day long barbecue, something like that, Oh, my God, it’s more of a sorted diet. And it was like, oh, that’s why we’re made sense, you know, as to why, you know, we are, you know, but so that’s so I thought so, you know, long, long answer to your question. You know, I just figured, you know, there is a void of market, you know, there’s a void, you know, for salad and healthier foods.
Chad Franzen 12:54
So there’s a void in the marketplace, and you were successful in your first location, added the word spread to these other towns that people were coming in to your first location, you know, over those first three years to get salad.
Joey Cioffi 13:05
Word of mouth, I mean, it really word of mouth, social media was just beginning to start, you know, what I mean? So Facebook, you know, I was pretty active, you know, with Facebook and getting it out there and just, you know, snapping pictures, putting them out. And, you know, and it was just, my father always taught me good quality food, and, you know, good quality food, you know, with good service, never cutting corners. And, you know, that’s a recipe for success in this business. And, you know, fairly priced, you know, like, we weren’t killing it, you know, I mean, but it was, you know, it was, it was a lot of things. But again, it all stems back to, you know, my early years and learning, you know, the do’s and the don’ts.
Chad Franzen 13:47
Yeah. Was there any thing that you learned upon opening the place? I know, you were born into that you’re, you have spent your whole life in the restaurant business almost, was there anything that kind of was a learning experience for you as a person, the absolute person running the show, as opposed to, you know, maybe helping out or working with other family members?
Joey Cioffi 14:08
Well, God, there was so much they were they were so much you know, from, you know, bouncing your, you know, your bills, your payroll, but the thing that was the most pivotal part of this company, you know, and I say it all the time, you know, it all started with me, but I was fortunate enough to have a friend that, you know, became my business partner in the franchisor. It just so happened he was a customer of trophies, my Italian deli in Springfield, for many many years worked at a hedge fund and love the love the business. We you know, we’ve, you know, established a friendship through, you know, from the store, and he had an injury, so, he had a paddleboard, and he injured his shoulder so he wasn’t able to work out so you eat a little healthier. He’s like, Oh, I’m gonna try yourself, please out Milburn, tried it, love it became a regular was like loving this house like, oh my god, he goes, if you ever franchise this, or if you ever get this and want to scale this, let me know, and I’ll join forces with you and we’ll go. So, you know, in 2000, I think it was, I’m sorry, I’m not good with dates, but I think was like 2015 or so, no 2015-16 We struck a deal where he would be my partner, and he’d open up a franchise location in Westfield. And, you know, his, and he brought on a team member named Tim Baito. So Jerry iKey, who’s my partner brought on guy, Tim banjos with me, along with my general manager, Jared Bravo, we kind of formed this, like, this little team. And, you know, I learned so much from him, I feel he learned from me, and it just, it became like, such a great feeling to have other people in the room. Because it is a lot, you know, I mean, it’s a lot for one person to have to figure these things out. And they came in, and they just rip the place down, in a sense where, like, you know, car cost of goods and stuff that I never paid attention to, in a mom and pop store, you don’t really have to pay attention so much. You know, it’s like, at the end of the week, you’re making money, all right, things are good. All right, you know, that’s fine. But when you’re out selling franchises, and you want to scale this and open up multiple locations, you know, you need to know every last thing from the forks to the garbage bags, every every component of the business. And, and that was, it was tough, it was very hard. You know, because, you know, it was you feel like, Oh, my God, I didn’t know, you know, but then it was great to have all the people in the room that didn’t know and, and together, you know, we just strengthened the foundation and his brand that just made us stronger. And, you know, then once we really got to a point where we felt comfortable, and we’re all making really good money, you know, selling the franchise became pretty, you know, easy, like, you know, we’re getting people that were, you know, somebody bought the first location from me in the buying a second location, because he’s doing so well Melbourne, opened up Montclair block, the territory has even opened, at least in some in Chatham, and then his friend ended up buying three units. Another friend bought two units. And from there, it was just like, because again, like word of mouth with, with the brand, like your earlier question, when you said, hey, you know, how did people know about the Salad House, when people started making money at the Salad House, this business became a business that was a real business. And, and it was, you know, a good opportunity, especially being at the ground level, at the ground floor of, you know, pretty much ours, our launching point. So, you know, so like you said, we do have, you know, we have six, open, three that are under construction should be open by the end of June. And but we also have 13 signed for, you know, that we’re ultimately opening within the next 24 to 36 months or so. units before, you know, hopefully, in 2023.
Chad Franzen 18:07
Okay, so how many, so? How many would that be?
Joey Cioffi 18:12
Altogether? Altogether? 1920 units right now? Okay, you got penciled in? So,
Chad Franzen 18:16
What do you think what makes the Salad House a good franchise opportunity?
Joey Cioffi 18:21
Because, you know, I always wanted to listen, I’m a regular guy. And most of us are, you know, most of us are just like, yeah, sometimes I want to go on a diet, sometimes I want to eat, you know, like, some, you know, crappy and like, I felt as though, you know, consumers have become a lot more educated when they put food in their body, you know, like the McDonald’s and, and nonacademic, they were great. They did their thing, they made billions of dollars, like, they’re, they’re amazing, but fast casual, the landscapes kind of change with supporting, you know, kind of spearheading that, you know, what I mean, and then, you know, healthier, better quality, you know, burgers, like five guys, you know, Smashburger, like these other companies started coming in what we are, is, we’re a fast casual option for pretty much anybody, it’s like, your whole family at home, your work family, and I mean, so. So we, we do something that other people don’t, so we don’t really have, like, you know, people are like, Oh, who’s your competitor, stuff like that. It’s just sweet green is a chocolate like, No, you know, we’re kind of in our own lane, you know, like, we’re really, which is pretty appealing to somebody that’s like, you know, once again, you know, as a business opportunity, you see us as, you know, wow, like, this is kind of like it’s a unicorn, because, you know, you know, but like a unicorn.
Chad Franzen 19:41
So you have, so there are six current locations in New Jersey, three more to come. What are kind of your goals and you said you have 13 potentially to come in the next year or two. What are your some of your goals? Do you want to stay in the in the East Coast or, or what are your thoughts on on the kind of your expansion process?
Joey Cioffi 19:59
Well, We just got ready, we just got approved to be registered in New York City. I mean, in New York State in New York. So we have a location in Brooklyn, that we’re going to announce shortly announcing it here. So, you know, we have that. So the East Coast is, you know, like, we wanted to be able to service and grow organically, you know, I mean, so yeah, we did, we do want to start here. But, you know, we are, you know, we’re probably going to start chopping it out at a state, you know, and, you know, states that we believe that it will succeed, like I, you know, I have strong feelings about Florida, especially with the, you know, the exodus of the East Coast, you know, a lot of people are moving down to Florida, you know, that we’re used to the east coast here. So, you know, definitely, Florida, and, you know, in South Carolina, like, we have some spots that we, you know, we’re hot on, you know, but we haven’t found we want to find people that have experienced in a franchise business, you know, we want people that have multiple units and understand and understand how to run a proper place, because that’s a reason why we haven’t expanded as, you know, we could expand it a lot quicker, we could have sold so many more units, but we’re kind of being very picky with, you know, who we’re, you know, awarding these franchises to?
Chad Franzen 21:17
What’s kind of, like, a good location in town for a place like the Salad House.
Joey Cioffi 21:21
Well, we have, you know, some most of our are like walking downtown, you know, like, somewhat, you know, upper middle class type areas. You know, but, you know, we’re opening up into in a city in New York. And you know, what, Morristown is similar to that to where it’s like a, almost like a city type vibe. But we also have a standalone in Livingston, New Jersey, that’s on a, somewhat of a highway. So like, we, you know, we kind of like can I, honestly, honestly, and I’m not just saying, and I believe we could be anywhere as long as like, you know, and the healthy again, healthy eating is not relegated just to like the, you know, the, you know, the elite anymore. And I mean, everybody eats healthier now, just because, again, we’re edgy, more a little bit more educated with what we put in our body.
Chad Franzen 22:13
How has COVID affected or changed anything? The what you guys do there?
Joey Cioffi 22:18
I’ll tell you what COVID it. First of all, we, I gotta be honest with you, we, we flourished in COVID. But we also did a lot of good. We didn’t we started, you know, with with feeding health care workers, just donating the food from us. And ended up kind of like, there’s a really good article in New Jersey nj.com and star ledger ended up doing a story on, on how we were able to give 3000 If I think that’d be becoming five that that’s I was like, 3000 meals, but like, we ended up getting donations from people to pay for health care workers. So that kept us busy. And everybody was in that situation like people were donating, you know, we were getting money, you know, for you know, we were able to pay our employees to stay open. But we were also able to feed the healthcare workers the heroes on the frontlines. But it also, we were I think the, the reality set into a lot of people that eating a little bit cleaner, healthier is a good move, especially when COVID You know, you say high blood pressure, obesity, I mean, these are things that, you know, potentially, you know, could be could be fatal. So, I think people, you know, we became a little bit more in the rotation and people’s, you know, choice of food. And we also we were already and I’ll be honest with you, we were ready for COVID before COVID Because we already had third party integration with you know, DoorDash UberEATS we had a you know, an app online ordering curbside take away, the curbside take away, it was actually I started that almost in the beginning, because I remember seeing moms come into my store and not be able to get out so I’m like, just call up and we’ll bring it to the curbside. So like we used to do that and Milburn and Morristown pretty often, so like we were like oh, just like we do already. Meanwhile people are just figuring it out.
Chad Franzen 24:14
Sure. Very nice. Hey, how can people find out more about the Salad House at both as a restaurant you know if they’re a customer or as a franchise franchisee possibility?
Joey Cioffi 24:24
So we are on Instagram at the Salad House we just got our blue checkmark so we’re we’re really official. We just got you know, we got we that was a pretty cool moment to get that blue checkmark. So we’re at the Salad House and Instagram. Facebook, we are backslash the Salad House. And our website is www dot thesaladhouse.com. So pretty easy.
Chad Franzen 24:46
Sounds good. Sounds good. Hey, final question for you. If you were to go to the Salad House as a customer, what would be your thing your go to item?
Joey Cioffi 24:56
Oh, man, we got some really good stuff. I like are we Have a crispy shrimp sandwich. It’s like crispy shrimp with avocado, and little spicy mayo and like it’s like lettuce and you know, it’s got a got a little, a little bite, but it’s really, really delicious.
Chad Franzen 25:12
Sounds good. Hey, Joey, I really appreciate your time. It’s been fun to talk to you and hear your story. I really appreciate it.
Joey Cioffi 25:19
No problem, man. Thank you for having me. And good luck in the future.
Chad Franzen 25:23
Yeah. You too. Thank you. So long, everybody.
Outro 25:25
Thanks for listening to the Top Business Leaders Show. Powered by Rise25. Visit Rise25.com to check out more episodes of the show and to learn more about how you can start your own podcast.