Who’s Got The Love?

Blue Lemon was recently highlighted by FastCasual.com because of how amazing our fans are! In the article they found that even though much larger brands were mentioned more often, Blue Lemon had some of the most passionate fans around. A huge shoutout to our incredible fans, thank you!

The article is found below:

Which FastCasual.com Top 50 restaurant has the most powerful voice in social media?

It should come as no surprise that Chipotle comes out on top, according to a one-year study conducted by NetBase.

NetBase spent a year analyzing the top 50 brands identified in the FastCasual.com Top 100 Movers and Shakers, ranking them in terms of social media mentions.

Of the Top 50 FastCasual.com brands included in NetBase’s study, Chipotle was mentioned the most on social media (more than 15 million times in one year), capturing 61 percent share of voice. Chipotle, which landed in the No. 2 postion in the FastCasual.com Top 100 ranking, also led across each of the five geographic regions NetBase analyzed.

Chipotle’s closest competitor was Panera Bread (No. 28 on the Top 100 list), which was mentioned a 3.2 million times and grabbed 13 percent share of voice.

Rounding out the top five:

    • Wingstop (No. 36 on the Top 100), 2.4 million mentions and 10 percent share of voice
    • Five Guys (No. 37), 1.6 million mentions and 6 percent share of voice
    • Jimmy John’s (No. 42), just over 1 million mentions and 4 percent share of voice

But the biggest brands on social media didn’t necessarily garner the most passion from fans.

On a scale of 0 to 100, with 100 being the most passionate, Sweetgreen (No. 20 on the Top 100) and Blue Lemon (No. 26) garnered the most love from social media fans with a score of 92. By comparison, Chipotle’s passion intensity index was just 59.

Other fast casual brands with passionate fans:

    • Which Wich (No. 48 on the Top 100), with a passion intensity index of 90
    • Zoes Kitchen (No. 8), with an index of 86
    • Giraffas (No. 24), with an index of 83

NetBase also offered tips for building brands’ social media impact:

    • Use social media to get immediate feedback on product launches. Mine keywords for mentions and gauge sentiment. Ask fans to tell you what they think.
    • Keep an eye on the competition. Analyze the effectiveness of your campaigns vs. your competitors. How do you stack up?
    • Improve customer care. Respond to questions, comments and complaints quickly and consistently.
    • Track response to advertising and marketing campaigns. Measure baseline, then look for spikes in mentions and traffic. Adjust media buys accordingly.
    • Know where your audience is hanging out. Marketing to moms? Pinterest is probably the place to be. Want to grab millennials? Gotta be on Instagram. Be aware of platform preferences for groups you are trying to reach.
    • Capitalize on purchase intent. Be on the lookout for mentions of your brand or your category (example: burritos, sandwich, pizza) and look for opportunities to engage.
    • Keep an eye on your partners. Monitor franchisees for great ideas that are gaining traction, then leverage them system-wide.
    • Connect with consumers. Reward your fans with special offers. Look for opportunities to turn a fan into an advocate for your brand.

Source: http://www.fastcasual.com/articles/big-brands-capture-big-social-media-share-but-smaller-brands-get-the-love

Table Tracker Helps Diners Get Faster Service at Restaurants

In Utah, Blue Lemon uses the RFID-based system to identify where its customers have seated themselves, and to measure how long it takes for an order to be served.

After a customer orders food at the counter and takes a seat at one of Blue Lemon’s three restaurants in Utah, the meal is now served faster, thanks to the use of radio frequency identification technology. Prior to installing the Long Range Systems (LRS) technology, the staff had to walk throughout the busy restaurant carrying plates of food, searching for numbers on tables identifying specific customers’ orders. Now, they can simply view a screen near the kitchen, determine the location of the table at which the customers are seated, and proceed directly to that spot.

The faster service is made possible by high-frequency (HF) RFID tags attached to the underside of each dining table, as well as Table Trackers—devices that read the tags and communicate with a gateway via ZigBee technology. Table Tracker software not only stores the table location and interprets read data from each Table Tracker device, but also tracks the amount of time that passes after the order was placed, and can warn workers and management in the event that the length of a wait is approaching, or has reached, an unacceptable limit.

Since the system was installed at the company’s three restaurants in June, says Aaron Day, Blue Lemon’s CEO, the amount of time required for a plate to be delivered to a table has been reduced by between one and five minutes. For customers, Day says, that means the food arrives faster, and is hot and fresh. That customer satisfaction, he adds, has already made the technology pay for itself during the six months that it has been in use.

Prior to Blue Lemon’s adoption of the Table Tracker system, each patron or party was given a number placard to place on their table, and when trying to delivering plates of food to table, staff members sometimes had to call out orders in the hope that the appropriate diners would recognize and claim their meals. While this was taking place, Day says, the food was cooling and labor time was wasted.

Blue Lemon serves artisan sandwiches, salads and gourmet entrees, and considers it a priority to serve this food on time. Last year, the firm decided to invest in technology from LRS. It required a solution for all three of its establishments, especially in downtown Salt Lake City, where business is busy and table space is at a premium. That restaurant alone completed $4 million in sales last week, Blue Lemon reports, while the company serves 2,000 customers weekly at all three locations.

LRS has been offering solutions to help employees identify customer tables for several years, according to Jeff Jones, LRS’ director of sales. Approximately eight years ago, he says, the company noticed a trend among food-service businesses toward the fast casual restaurant model, as opposed to casual restaurants in which the wait staff take orders at a diner’s table. As more such restaurants have been established, he says, there has been an increasing need for a solution to the question, “Whose order is this?” Restaurants often simply must hire additional workers to locate tables and deliver orders.

Several years ago, LRS developed a system known as Key Call, in which each diner carried a key that he or she was instructed to place within a battery-powered ZigBee or ultrahigh-frequency (UHF) RFID reader installed at that person’s table. Upon selecting a table, the patron inserted a key into a device that began transmitting that key’s unique ID number to a receiver. Ultimately, that information was then displayed on a computer screen located within the kitchen. The shortcoming, the company explains, was that it required an action on the diner’s part, and so LRS developed the Table Tracker system to only require the diner to take the Table Tracker to the table and await the meal’s delivery.

Each Starter or Clearing Unit contains its own passive RFID tag.

Here’s how the system works: When a party of diners first place their order, a staff person enters that order into the point-of-sale system. The worker also inputs an ID number, such as 27, that is then printed on the top of the Table Tracker—which is slightly smaller than, but similarly shaped to, a CD in its plastic cover. Employees then wave the Table Tracker over a Starter Unit—a small, green box containing an RFID tag and mounted on the counter. The Table Tracker’s built-in RFID interrogator reads the Starter Unit’s tag, initiating a timer function. The customer then carries the Table Tracker into the dining area, selects a table and places the device on that table.

Pasted to the table’s underside are two dozen or so 13.56 MHz passive HF RFID tags compliant with the ISO 15693 standard. On average, about 20 tags are glued to each table’s underside, in order to guarantee a read no matter where on the table the Table Tracker is placed. Each tag ID number is linked, in the LRS software, to a specific table within the dining room. When the Table Tracker reads one of the table’s tags, it transmits that ID number via ZigBee to a gateway plugged into a computer running the LRS standalone software.

When the order is ready to serve, a staff member views the computer screen to pinpoint the Table Tracker ID associated with that particular order, and sees the table at which the customer is seated. The worker then simply delivers the food to that location. Each staff member also carries a pocketsize Clearing Unit, which, like the Starter Unit, has its own embedded RFID tag. After the plates have been delivered to the table, the employee places the tracker near the clearing unit, and the tracker stops the timing process, thereby indicating to the LRS software that the food has been delivered. The Table Tracker is then placed on a charging station to recharge its battery.

The LRS software not only allows management to track how long it takes to prepare and deliver an ordered meal to customers for the purpose of business analytics, but can also provider an alerting function. Each order is displayed on the screen by the LRS software, along with the ID number, and that information will turn yellow or red, based on the amount of time that has passed if an order has not been delivered. This helps the staff to prioritize their work.

For management, the historic data allows them to view average delivery times; assess which shifts, workers or other variables might be negatively affecting those times; and then address any problems that might exist. For example, if a specific shift experienced a slower rate of preparing and serving food, management could determine that additional staff members were necessary at that time.

Blue Lemon’s Aaron Day

LRS manufactures all of its own hardware, Jones says, with the exception of the RFID tags.

Jones estimates that between 50 and 100 restaurants around the world are presently using the Table Tracker technology, including three that are part of the 240-store Jason’s Deli chain, owned by Deli Management Inc., of Beaumont, Texas. In one case, he recalls, a business was reluctant to invest in an automated solution to food delivery, until the company’s board met over lunch at one of its own restaurants, down the street from its headquarters. Jones says the firm’s board chair was repeatedly asked by servers, “Are you sure this isn’t your chicken panini?” That experience, he adds, convinced the board to try the Table Tracker system.

According to Day, Blue Lemon has already seen a return on its approximately $8,000 to $10,000 investment per restaurant, based on the reduced time that staff members spend searching for tables. However, he says, the greatest gains involve customer satisfaction, since diners are assured that they will receive their food quickly—and fresh—from the kitchen. “We’ve had our return just in satisfaction,” he states. “I know the food is getting delivered hot.”

Blue Lemon Restaurant Launches New Breakfast Menu With a One-Week Charity Breakfast to Benefit Utah Adoption Exchange

Blue Lemon is launching its new breakfast menu in June by hosting a week-long charity breakfast to benefit the Utah Adoption Exchange, a non-profit that recruits families for children available for adoption in Utah. Blue Lemon owners Aaron and Lychelle Day, who are adoptive parents themselves, will donate $1 to the non-profit for every breakfast entrée item purchased the week of June 17 – 22.

“Blue Lemon is all about doing things in unique ways, whether its serving high-quality, natural foods in delicious combinations at affordable prices or getting behind important local causes in a fun way,” said Lychelle Day, co-owner of Blue Lemon. “We picked the Utah Adoption Exchange as a recipient of our charity breakfast event because we are personally very passionate about the need to find loving and supportive families for all children.”

In addition to being the mother of three daughters, Day and her husband have adopted two brothers aged three and four. The Utah Adoption Exchange recruits families to adopt children ages eight to 18 years old. According to Lindsay Kaeding of the Utah Adoption Exchange, 154 children are waiting to be adopted in Utah. The average child is an 11 year old boy, and many children are victims of abuse and neglect. The Utah Adoption Exchange is the only adoption recruitment agency registered with the state of Utah. The organization contracts with the Utah Division Child and Family Services to match children who need a home with suitable parents.

The restaurant with locations in Cottonwood Heights, City Creek and Highland, is making the charitable effort easy to support by adding six new entrees to the breakfast menu including: a new artisan breakfast sandwich with eggs, broiled tomatoes, fontina cheese, and a choice of black forest ham, grilled peppercorn turkey bacon or turkey sausage; Lemon Blueberry Ricotta Pancakes topped with homemade buttermilk syrup and fresh blueberries; Bananas Foster French Toast made with cinnamon walnut bread and topped with buttermilk syrup and fresh cream; Eggs Florentine with poached eggs, broiled tomatoes, fresh sautéed spinach, grilled ham on a freshly baked English muffin, topped with house made hollandaise sauce; Berry Orange Crepes filled with orange-zested sweet cram, topped with fresh berry orange compote and finished with mint couli; and Grilled Steak and Eggs. Several entrees are accompanied with new rosemary grilled potatoes.

Blue Lemon is open 7 a.m. to 9 p.m. Monday – Thursday, and 7 a.m. to 10 p.m. Friday and Saturday. Breakfast is served from 7 to 11 a.m. at all three locations: at 55 W South Temple in Salt Lake City, in Highland at 11073 North Alpine Highway, and in Cottonwood Heights at 6910 South Highland Drive. For more information visit www.bluelemon.com, @blue_lemon on Twitter and on Facebook.

Ask about our catering options!

Seared Scallops with a Yellow Pepper Puree


Head Chef Brandon Strebel shares his recipe for Seared Scallops with a Yellow Pepper Puree.

Yellow Pepper Puree

Yield 1-¼ cups

  • 2 large Yellow Bell Peppers
  • 2 tablespoons Butter
  • ¼ cup Water Salt Freshly Ground Pepper
  • 2 tablespoons heavy cream

1. Cut the pepper in half and remove the stem, seeds and white rib from inside.
2. Cut the pepper into 1-inch pieces.
3. In a small saucepan combine the peppers, butter and water. Bring to a simmer then cover the pan.
4. Turn the heat to low and cook the peppers for about 25 minutes.
5. Add the peppers to a blender and blend on high until smooth.
6. Add the 2 tablespoons to the blender and mix well.
7. Strain through a fine sieve.
8. Season with salt and pepper. Scallops Scallops Butter Salt Butter


1. Sear the scallops in a hot pan with the butter, only 2-3 minutes per side depending on the size of the scallops.
2. Season with salt and pepper.

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