5 Who Thrive: Aloha Salads grows by staying true to its mission - San Antonio Business Journal:

azajir.wordpress.com
The signature salad dressings are amonfg the reasons forthe company’s success. Aloha Saladzs continues to thrive, despite the weak economy, and is expectedf to gross morethan $1 million this A third location is set to open in June at , followedr by another in the by October. There are plana to franchise AlohaSalads nationally. And a California food group has agreed to bottle four of the six salae dressings forretail distribution. The Lufranos’ successs is due to a number of factors. They open stores only in high-profile locations and form business partnerships withtruste people. They also stick to their core which is toserve quick, healthy foods using local ingredients.
Now theifr goal is to expand strategically in anticipation ofthe economy’ rebound in 2010. “Ww have to continue reinventing ourselvez to keep things fresh for customerse and attractnew customers, as well,” Chris said. “We’rse not going to rush in. We’re goingh to make sure we make the righgt decisionsmoving forward.” Careful growth has been the company’sw philosophy from the In December 2004, after seven yeards away from home, the Lufranos returnerd to Hawaii from Chicago, where she was a patent lawyer and he worked in For more than a year, they scouted potential store locations on Oahu and experimented with reciped at Sara’s parents’ home in Kahala.
The couplr opened their first Aloha Salads in May 2006 ina 440-square-fooyt space in the , using personal capital and a $50,00p0 loan guaranteed by the U.S. Small Business Administration. The company’a creative salads — “Aloha “Maui Mozzarella” and “The Goddess” — instantlgy drew loyal customers. One customet was local contractorFreddier Franco, owner of BEK Inc., whosew building credits include Waikiki DFS Neiman Marcus and Tony He struck up a friendship with the Lufranos and two yeares later helped design Aloha Salads’ second location in .
The mall which opened in March 2008, brieflty experienced a double-digit drop in sales after health-food chain Wholee Foods opened nearby latelast year. Salew have climbed since then but are slightlybelows target, Chris said. Franco, now an equak partner in the company, provided the capital to build the Kapolei location set to opennext month. “Kapolei should be really good because there’as nothing out there,” he said. “We’ve been gettinyg lots of calls askingwhen we’re goingb to build in their The 1,200-square-foot store is unique in that it will have wine pairingsd with salads and a mezzanine level for dine-ib customers, Franco said.
As Alohz Salads continues to expand, the ability to quickly change menu itemsd tofit customers’ tastes will be important. For roast beef sandwiches that did not sell well in the Kailuwa store have been replaced withpastramj sandwiches. Periodically introducing creative menu item also is crucialto survival. This the Kahala Mall location beganserving “design-your-own” omelettes, organic coffees, fruit bowls and fresh-squeezed The response has been overwhelming, and there are plane to serve breakfast in othed locations. “We really care about the food that goes out to Sara said.
“People get used to what they’re eatinb and don’t realize there could be so manygood