10 Tips for Setting Up a Salad Bar Restaurant

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salad-bar

Salad bar is one novel innovation in culinary business that attracts businessman in Indonesia. The factor that contributes to it is that more people realize the importance of shaping a healthy life.

Previously, meat dominates fast food restaurant menu. Now, with same concept of fast food, some innovative businessman replace the meat with vegetables and food with protein as their main menu.

If you’re into this salad bar business, you are lucky to be reading this article. This article will discuss tips for setting up a salad bar with a maximum profit.

Keep Your Food Fresh

A salad bar means that your customer will directly see the food that they are going to consume, be it the vegetable and food with protein and carbohydrate source.

It’s a fact that you and your customers want to have their food fresh. To achieve that, you need to make sure that you have an adequate food stock. Therefore, the food inside the container will look full with the fresh one.

This step will help you to determine the price and the quality of the food. Moreover, your customer will have a good experience consuming your food.

Related article: 3 Vital Processes in Restaurant Inventory Management

Cut Your Vegetable

The size of the food matters. How often do you see your food is cut largely? Are you interested eating a whole red pepper or three broccoli florets in one cut?

Cutting your vegetable in bite-sized will help you to get more product with the same amount of them. It decreases your overall food cost.

In addition, your customer will enjoy your food without having to cut their salad into pieces.

Use Small Utensil

It’s better to choose utensil such as tong, ladle, and salad dressing bottle in a small size. It will allow your customer to take their food adequately.

Use a tong with a small gap of both tip. However, not to small until your customer have to pick up lettuce one by one.

So is the ladle. Usually, customers don’t only pick up one type of food. Therefore, use a small ladle so that they have a good proportion of each food item they pick.

Lastly, the salad dressing bottle. Choose one with the smallest open tip so that you can control how much dressing they pour into their plate.

Use a Shallow Container

A shallow container will create the a display of fresh and plenty vegetable. If the container is too deep, there’s a possibility that the food won’t be used and left stale.

With a shallow container you can:

  • Ensuring food freshness
  • Help food rotation
  • Prevent stale vegetable

The thing you need to highlight is that this rule applies to every vegetable. Imagine if you stack plenty of mushroom in a deep container. It will lose its freshness at the end of the day, you will dump it, and you will lose your money.

Rotate Your Product

In the point above, I mentioned “help food rotation”. Now, I am going to explain it here.

Rotating your product does not mean changing the order the container of your food but rather changing it within the container.

Employee tend to get panic when the product is about to run out. So, they just pour the new product on the top of the old one. In most cases, the product on the bottom of the container is not used and, again, end up in the trash bag.

The solution is by reminding your employees to put the newer product on the bottom of the container. Rotating product like this will save your money, reducing food waste, and keep your food fresh.

Put the Cheapest Product in the Front

In our daily life, we have been trained to start from the left to the right. We read like that, write like that, and our eyes move from left to right when examining a work of art. We also tend to focus on things in front of us.

Put the cheapest product in the left and the front side of your bar. Therefore, your customer wont pick to much product with higher cost because their plate is almost full.

Change the Arrangement of Your Salad

Now, we’re talking about the order of your food container. You can switch green olive to black olive occasionally. You can also put your seasonal in the front side of your bar. Do the same thing with your customers’ favorite product.

If there’s a product that is about to run out, you can move it to the middle so that customers won’t take too much of it.

Create an Attractive Display

Attractive display does not only mean a sophisticated interior design. It means that you have to give various type of vegetable with different colors.

People don’t expect to see lettuce, corn, tomatoes, or other common vegetable as their option. You can give them more vegetable and a wide range of carbohydrate, protein, and salad dressing. Therefore, your salad bar will look attractive.

If Possible, Choose Organic Vegetable

Despite the high cost of organic vegetable, it does not stop people from consuming it. Other than it is healthier, the issue of climate change, which pesticide contributes to it, is the reason why people prefer organic vegetable.

Moreover, people will be more attracted if they know the vegetable is from the local farmer. Hence, you can promote your salad as a food of “natural”, “no pesticides”, and “hormone free”.

Practice Good Hygiene

E. coli haunts people who wants to eat raw vegetable. So, you need to make sure that you clean your vegetable thoroughly and follow the procedure of hygiene in your area.

Conclusion

I hope that those 10 tips above is useful for setting up your salad bar. Of course, you need to experiment to find the best strategic to increase your profit.

You can consider a system that is designed specifically for restaurant automation, including the inventory which seems so crucial in this area.

Good luck!

Read more: The Best 5 Restaurant Software in Indonesia