Conshohocken-based Saladworks is courting customers with more technology and new menu items that emphasize healthy living, writes Kenneth Hilario for the Philadelphia Business Journal.

Having overcome its financial troubles after being bought out by a private investment firm in New York, the restaurant chain presented its new image and growth strategy late last year. Now, with its new CEO at the helm, Saladworks is moving forward with more changes.

“We are currently actively looking in the marketplace to acquire new technology, said CEO Patrick Sugrue, adding that “there’s an active pursuit with quite a sense of urgency on implementation.”

One of the possible new technologies is Touchscreen kiosks, which have been implemented in other healthy fast-casual restaurants such as Philadelphia’s Honeygrow and Bryn and Dane’s.

There will also be new menu items conceived by Executive Chef Andy Revella, including the “Aloha Ginger Steak” salad that combines Asian barbecue-marinated steak with lettuce and grilled pineapple. The chain will also be tweaking core menu items and making changes to its beverages and desserts.

Read more about the changes at Saladworks in the Philadelphia Business Journal by clicking here.