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Noodles & Co. adds family-style optionNoodles & Co. adds family-style option

Lisa Jennings, Executive Editor

November 27, 2009

1 Min Read
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Lisa Jennings

BROOMFIELD Colo. Looking to build its takeout and catering sales through the holidays and beyond, Noodles & Co. has introduced Square Bowls for family-style serving options.

The 220-unit chain will offer its eclectic range of pastas — from pad Thai to spaghetti and meatballs — as well as various salads in the Square Bowls, which feed four to five people.

The bowls can be customized with the addition of various proteins, such as chicken, tofu or meatballs. Guests who pre-order can skip the line when they pick up, said Jill Preston, Noodles & Co.’s director of corporate communications.

In most locations, the Square Bowls are available for $16 with no protein, and $22 with a protein addition.

 

As the recession lingers, several chains across the country are turning to catering and takeout options to build sales as consumers increasingly dine at home. Los Angeles-based California Pizza Kitchen, for example, recently unveiled a new catering menu and is now offering dedicated catering managers to help guests customize orders.

Preston said Noodles & Co. is hoping to build on its already brisk takeout business, which currently accounts for about 30 percent to 40 percent of sales.

With the ability to serve up to 50 people, the Square Bowl option will be appealing for family dining, as well as business meetings, sports teams and parties.

“Our customers have been asking us for an option like this for years, so we’re excited to be meeting their needs,” said Preston. “And, as opposed to hitting a drive thru or ordering pizza again, you feel good knowing you’re providing your group with a great-tasting, wholesome meal.”

Contact Lisa Jennings at [email protected].

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

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