Making salads work

You've probably seen him up to his elbows in noodles. He's the one behind the counter, who slaps the dressing on your lettuce. He's also the one running the show fourteen hours a day, seven days a week.

His name is Ed Siegle. He's the owner and manager of Salad Works on 37th and Spruce streets. And thanks to his hard work, the store is celebrating its fifth anniversary today.

Anyone who's ever seen him in action knows his success springs from his dedication. He works from 10 a.m. to almost midnight every day, sometimes without a break.

"He doesn't let the moss grow under his feet," says loyal customer and Wharton employee Parker Snowe. "He's always busy, even when there's no customers."

During the lunchtime rush, Siegle works right alongside his employees, throwing toppings on salads and pushing them down the line.

"Mr. Ed works with you, so it's not like you just work for him," Salad Works employee Valerie Schofield says.

During the lull between meals, Siegle doesn't take a break. Instead, he runs around cleaning and preparing for the next crowd.

He does the dirty work -- emptying trash cans, hauling vats of dressing from the back storeroom and restocking the meat in the fridge.

"He keeps this place like a well-oiled machine," says one first-year Veterinary student.

In fact, Siegle could barely sit down long enough to be interviewed for this article.

"You can do it only if you throw on an apron and help us out back here," he said.

The man never stops.

That's because he knows that efficiency is critical in his business.

"It's supposed to be fast food," Siegle says. "You're supposed to be able to get in and out."

While he's on the job, Siegle does everything he can to make sure that happens.

But there's more to Siegle than assembly lines and low-fat dressing.

You can tell by the way he smiles at every customer. You can tell by the way he winks at the regulars. And you can tell by the way he talks lovingly about his family.

Siegle has three sons -- 14-year-old Bryan, 12 year-old Steven and eight-year-old Tyler. He beams when he talks about them.

Although he spends most of his days at Salad Works, he manages to squeeze in time for baseball catches and batting practices. Sometimes, he sneaks out in between mealtimes to catch a few minutes with each of his boys.

However, his sons aren't the only young people who are important in Siegle's life. He loves being on Penn's campus, where he can chat with all of the students who frequent his home away from home.

"I really enjoy being around the kids," Siegle says.

He not only values the students, but also appreciates just how important their education is.

"You need an education nowadays," he says.

Siegle talks about the people who apply for jobs at Salad Works and says, "You can see if they had an education, they'd be better off."

Siegle attended Camden County Community College for two years and eventually graduated from Rutgers University after that.

In 1991, he began working for Salad Works in Pensauken, New Jersey. He spent six years on the distribution end of the company before he decided to buy his own store.

In 1997, Siegle opened the Spruce Street Salad Works. Ever since opening day, Siegle has enjoyed hoards of students and a healthy business.

He still lives in New Jersey and commutes to work thirty minutes each way. But to him, it's worth it.

However, while Siegle is now celebrating five years of success, he's also assessing the status of his store and planning for the future.

This year he has faced difficulties as a result of mandatory student meal plans. Because of recent changes, nighttime business has slowed.

To help, Siegle is hoping to install a new grill to add more variety to the menu.

"We have the ingredients, we just don't have the equipment," Siegle says.

He hopes to remedy that situation over the summer.

Mostly though, Siegle looks forward to the evolving student body. He says he loves meeting the new students and new families each year.

"The faces are always changing," Siegle says. "It's fun to meet the parents in August."

He grins as he talks about these reunions, and says he loves being part of the students' lives.

"We just try to give them good service and be nice to 'em. That's really all you can do," Siegle says.

For that reason, you can bet Siegle's enthusiasm and work ethic will remain a constant. He will stay at Salad Works, serving every student, one salad at a time.

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