Franklin Square Market in Saratoga Springs is adding members to its leadership team.

Mark and Jullie Delos bring experience with them.

Mark was the long-serving vice president of culinary operations for Mazzone Hospitality and Jullie is also a restaurant and hospitality specialist.

In their new roles, they will be the driving force behind Franklin Square Market’s next chapter.

“We both loved the space and we loved everything that’s happening here, and we thought we could bring more to the table,” Mark Delos said.

The duo has been busy brainstorming some changes for the market.
“We want to create a restaurant quality grab-and-go food program. We want to increase the ingredients for the market so that it has more home chef ingredients – things that are not so much ready prepared, but things that are hard to find or harder to find in the average supermarket. At the same time, we want restaurant quality ingredients or recipes – prepared foods that can be brought home and have the same quality as a restaurant,” he said.