Daily Herald, "Putting a new spin on food part of his passion," 02.20.08

Please visit
http://www.dailyherald.com
to read complete story

RedEye, "2Do: To Lose," 09.21.07

When is a Salad Not a Healthy Choice?
Salads don't need to get a bad reputation. It's all the extras that get added to salads nowadays that pack on the calories and fat.

"Healthy Chain on the move"

"Having words with Rich Levy
founder and owner, Salad Spinners "

Nations Restaurant News

"Not All Salads Are Good For You"

Fox News Salad Segment link

MINDING YOUR BUSINESS
A slow, steady path to franchising

"Rich Levy plans to sell franchises of his Salad Spinners restaurant, but not too soon.

Plowing ahead before the company is ready could backfire, Levy said..."

1. Order dressing on the side
2. Choose low-fat and low-calorie dressings
3. Choose grilled meats instead of fried or breaded
4. Choose greens such as spinach and romaine instead of iceberg
5. Add extra veggies to your salad
6. Choose a salad with high nutritional content
7. Exclude less healthy toppings such as:
• Bacon Bits
• Cheese Tortellini
• Crisp Wontons
• Croutons
• Nacho Corn Chips
• Tortilla Strips
• Cheese

For more information on Salad Spinners, please visit saladspinners.com

A World of Sandwiches

SANDWICH WORKS

Thursday is National Sandwich Day and Salad Spinners serves up some real winners. Look for the eatery's one-pounder, three-quarter pounder and half-pounder sandwiches made from quality meats that contain no by-products, cereals or fillers served on fresh-baked artisan ciabbatta bread. Salad Spinners are at 200 W. Monroe, 200 E. Randolph and 318 W. Randolph. Visit www.saladspinners.com.

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During the eight months before launch, he and his partner nitpicked over menu items, attended conferences for new restaurateurs and visited competitors. Mr. Levy also took improvisational comedy classes at Chicago's Second City, where he learned to react quickly to anything thrown at him. "It's the perfect philosophy to operate a retail business," he says.

The improv skills soon came in handy. Mr. Levy and his partner started the business with $160,000; his partner put up 75% and Mr. Levy borrowed the rest from family. To save money, they used Mr. Levy's partner's divorce lawyer to negotiate a 10-year lease for their first restaurant, at Washington and Franklin. Two years later, the landlord kicked them out, citing a clause that allowed their lease to be terminated if the building was going to be demolished.

Mr. Levy had to exhaust every line of credit to quickly raise $150,000 to move the restaurant two blocks north. "We figured we'd save a couple grand in legal fees, but then lost $120,000 in improvements," he says.'