Results Thru Strategies conducted a brand assessment and research for the Garden Fresh concepts which led to a brand refresh program and new prototype design. Testing of the programs yielded findings that increased sales by an average of 15% after implementing merchandising, decor, food display, and menu updates. The new prototype design features a more modern and market-like atmosphere that elevates the guest experience and increases average checks.

1. Souplantation/Sweet Tomatoes
Brand refresh and new prototype
Brand refresh and new prototype
Brand refresh and new prototype design
From concept to creation
Results Thru Strategies’ work with the Garden Fresh concepts began with a brand assessment process and a great deal of research.
A pilot study program was launched, which yielded findings that were refined into both a refresh program and new prototype design.

2. Conceptual renderings showing the remodel program finishes and direction.
Renderings by Vision Builders USA, an RTS partner

3. Many of the solutions for Sweet Tomatoes and
Souplantation are merchandising, decor, food displays,
updated furniture, paint colors and messaging. These
changes, in addition to new uniforms and updated menu
offerings, have yielded an average of 15% sales increases.

4. The addition of beer and wine, bottled beverages,
upgraded iced teas and a Coke Freestyle system
contributed to significantly increased beverage incidents.
Upgrades to the hot food and bakery displays resulted in
an increase in guest perception of the food quality.

5. After the remodel program started, we began work on a new location design. One of the biggest challenges for the brand is the
perception attached to the one-price format of buffet style service. Creating a market-like atmosphere helps change the way the
brand can be used, elevates the guest experience and results in increased average checks.

6. The new look is a big departure and contains many contemporary
finishes and features. Many of the traditional back of the house
duties are shifted to the front, optimizing labor.

7. Displays replace walk-ins and storage areas are moved to the front of the
house. This gives a more modern look, keeps staff near the service points
and guests, and again, optimizes labor.

8. New display methods and equipment give the
perception of higher quality and allow for future menu
changes for baked goods and hot food stations.