re consumers can see the connection with the farm and the produce, and understand how much detail goes into the sourcing the products. “No one has ever gone to this level to really create that direct connection with their supply chain and the produce itself,” he said. New concept stores have seen a complete menu overhaul, expanding their offerings to include 28 hour slow cooked meat, yoghurt, and cold press juice stations. “One of the key things we are trying to do is really simplify our menu, simplify our offering, and be more focused on our core, rather than being a jack of all trades and master of none,” said Baylis. “When we started, we were the first to do a salad branded business in Australia, and to reposition salad as a main meal. “Over time McDonald’s and KFC have tried to take that healthy market segment, but the good thing for us is that they don’t do it with any level of credibility. “It’s really important that we’re constantly evolving and meeting current market demands, and as new trends are coming on board, we’ve already researched them and are taking a leadership position, not following what other people are doing,” he said. Sumo Salad’s long term goal is to have 400 stores in Australia. Short term, the plan is to have finalised 250 stores nationally following the new concept over the five years.