Today’s the day folks. After months of speculation on what the mysterious countdown clock on the Training Table website was ticking down towards – we now know. Earlier today the ticker was replaced with a brand new website and plans aplenty.
The business will indeed be returning to Salt Lake streets, but to begin with, in a completely different format. You’ll still be able to use a phone when interacting with the company, but for the time being, it’s a much more 2022 sensibility. News released on their site today confirms their return as a food truck based business, and also an online store offering a range of signature sauces for direct purchase.
Via press release, Training Table chairman Stephanie Chard writes, “Our restaurant was a Utah institution and phenomenal success for nearly 40 years when we closed our doors. We always hoped that wouldn’t be the last time Utahns would see The Training Table and are proud to be ‘A Utah Original.’ We’re excited to move forward, starting with bringing back a part of the legacy that people loved, and missed most —our dipping sauce and cheese fries.”
Today is of course a timely occasion for the news release. The brand first opened their doors in Midvale 45 years ago – on October 7, 1977. With the news release the company’s website has now been refreshed highlighting two original sauces that fans can buy; the Ultimate Dipping sauce and Ultimate Hickory sauce. Both can be bought online as a two pack for $24.99. Alternately a combo pack with one of each is listed for the same price. At the time of press both are listed as pre-order. For orders placed this week, the ‘Table are giving 15% off orders with coupon code, SAYCHEESE.
As for those burgers and cheese fries, the company writes that multiple new food trucks will be whizzing around Salt Lake City streets soon (a spokesperson is quoted in the Tribune as saying this will be November).
Somewhat enigmatically towards the end of the presser, it should also be highlighted that the company’s future plans are teased as well; the ultimate return of brick and mortar locations are given the nod with the brief comment stating, “The locations of full scale restaurants will be announced in the coming months.”
Image credit, Training Table.
Keep the conversation going
Want to stay on top of the SLC food scene, minute by minute, dish by dish? Here are a few other places you should follow along:
- FREE newsletter – never miss a story and signup for our weekly Utah food news
- PAID subscription – support the website, the ads and popups go bye bye!
- Instagram – follow us here for a dish by dish look at what’s hot
- Food talk group – chew the fat with other likeminded Utah foodies
- Best of SLC 2023 – our ever updating list of what’s best in the Beehive
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”. Want to know more? This is why I am the way I am.
This article may contain content provided by one of our paid partners. These are some of the best businesses in Utah. For a list of all our current and past relationships see our partnership history page.