HomeIndustriesF&B10 Tips for Setting Up a Profitable Salad Bar Restaurant

10 Tips for Setting Up a Profitable Salad Bar Restaurant

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

Previously, meat dominates the fast-food restaurant menu. Now, with the same concept of fast food, some innovative businessmen replace meat with vegetables and other rich-protein food 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 sources.

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 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 in eating a whole red pepper or three broccoli florets in one cut?

Cutting your vegetable in bite-sized will help you to get more products 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 utensils such as tong, ladle, and salad dressing bottles in a small size. It will allow your customer to take their food just in the right amount.

Use a tong with a small gap on both tips, but not too small. You don’t want your customers to pick up the lettuce leaf by leaf.

So should 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 display fresher and more plenty vegetables. 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

Now let’s talk about food rotation.

Rotating your product does not mean changing the order of the food containers, but rather stirring the food within the container upwards.

Employees tend to get panic when the product is about to run out. So, they just pour the new product on top of the old one. In most cases, the product on the bottom of the container is not picked up by customers and eventually will 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 the products like this will save your money, reducing food waste, and keep your food fresh.

Put the Cheapest Product in the Front

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

So, consider this behavior in your strategy. Put the cheapest product in the left and the front side of your bar. Therefore, your customer won’t pick too much product at a 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 on the front side of your bar. Do the same thing with your best-selling 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

An attractive display does not only mean a sophisticated interior design. It means that you have to give various types of vegetables in different colors.

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

If Possible, Choose Organic Vegetable

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

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 want to eat raw vegetables. 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 are useful for setting up your salad bar. Of course, you need to experiment to find the best strategy 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

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