SYRACUSE, N.Y. (NCC News) — CoreLife Eatery on Buckley Road in North Syracuse opened its doors for the first time on May 6th, 2015, as the first CoreLife location. What has happened since then is quite incredible. CoreLife now has over 50 locations in 11 states, going from Upstate New York all the way to the swamps of Florida and the mountains of Utah.
Even the man behind it all is surprised by what has transpired. Todd Mansfield, one of the owners and co-founders, was a physical therapist before opening the healthy, all natural restaurant.
“I had decided after 30 years in physical therapy that I kind of needed to change directions in my life…I began to think, you know what, physical therapy can treat one person at a time, but beginning to talk to people about health and wellness and diet and food – you can have a greater impact on more people”, Mansfield said.
Mansfield teamed up with Scott Davis, who was the Chief Concept Officer at Panera Bread.
“When I met {Scott}, he was the Chief Concept Officer of Panera Bread – and he said I think the stuff you are talking about is on point. I’m looking for a change. I can’t do anything now with you but in a couple of years, if you are serious about this. I’d like to join you, I think you are going in the right direction”, Mansfield said.
Eric Young has known Mansfield for over 20 years. So how did he feel when his longtime friend told him he was leaving physical therapy to go into…the restaurant business?
“I would say somewhat surprised but then again with Todd I’m not. Todd – he’s always been a real go-getter. He cannot sit still. So when he talked about retiring out of physical therapy I didn’t think it was the end. Didn’t see him heading into the restaurant business, but he got his doctorate into nutrition or something along those lines. So this was a very natural fit for him”, Young said.
CoreLife quickly became one of the fastest growing food chains in the country. In fact, they were #1 on The 10 Fastest-Growing Emerging Food Chains by Restaurant Business Magazine, a magazine that ranks restaurants based on systemwide sales and growth. That same list ranks Wahlburgers #3. So how does Mansfield explain the rapid growth for his restaurant?
“Pent-up demand. So there’s people that are looking for this, and it starts with people in the development business that are saying, you know, that Chipotle and Panera have been around for 25 or 30 years”, Mansfield said.
Mansfield also thinks that the next generation’s approach to food has had an impact on the growth.
“So what is the next generation, what are the millennials looking for? Like, what kind of food? So sustainable, clean. They want to know where it came from, what was put on it, what are you doing to it. So it just felt like it was a great opportunity, and that’s why there’s been the growth.”
Mansfield believes CoreLife’s “team” mentality has also helped the restaurant’s growth. When you look at Teresa Aragano’s name tag, who is the General Manager at the North Syracuse location, it says “Head Coach.”
“Because we think of CoreLife as a team. You know, so when we think of our general managers they’re the head coaches. You know, and we think of our assistants as the assistant head coaches”, Aragano said.
About 15 miles southeast of Buckley Road, you will find yourself at CoreLife’s DeWitt location, which opened in November of 2018. Le Moyne College is just a stone’s throw away from the new store, and college athletes have flocked to the restaurant, including senior volleyball player Lauren Litz.
“So I’m really into a healthy lifestyle. So, coming to CoreLife, when I’m not sure what to make for myself, I know I can get a good option that’s also good for me. With wholesome ingredients and that’s really important to me. So that’s what I really like about it,” Litz said.
Litz is not surprised that CoreLife is now nationwide.
“I think people are more conscious about what they are putting in their body and how it’s effecting them and the environment, so I’m not surprised that something like this has gotten really popular because it’s something people are thinking about a little more now.”
Looking ahead, Mansfield has big goals for the future. He hopes to open an additional 200 stores in the next five years. However, Mansfield’s goals are more than just opening up more restaurants.
“Which is really for me why I’m involved with this. You know what, it’s not just feeding people but it’s making people realize their best, and that’s been really special…that’s the secret sauce, that you can come in and have a great meal and say “I don’t have any guilt” – and “I feel better.”
