STATION
ESSENTIALS
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SETTING THE STAGE The Greenhouse salad station—the first stop in many of our cafés—stands out as the ultimate customization destination. It’s hands down our most popular station and serves as the perfect platform to showcase our commitment to providing a consistently dynamic experience. It starts with fresh fresh. Nothing says fresh like beautifully-presented crisp, colorful vegetables. Additionally, it’s the ideal location to showcase our commitment to seasonality in our menus. Lastly, the salad bar serves as a venue for our chefs to show off their talent and creativity through themed salad bars, marinated salads, and house-made dressings. Don’t put your salad station on auto-pilot by doing the same old thing the same old way. We’re providing you with the tools to fully re-imagine your station and give it some love with crisp, clean marketing, sharp merchandising, a host of new recipes, a photo gallery full of inspiration, and so much more! So go ahead, dive into this guide, and get ready to have some fun!
DID YOU KNOW? Daily Dose of Yum! On an average day, 20% of Americans eat salad. Salad Is King The salad bar makes up 36% of our café lunch sales. Increases Profits A skillfully managed salad bar that incorporates regular rotation and top-tier merchandising, can enhance sales by 20%.
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CHEF’S NOTES
KEEP IT FRESH Our minimum standard is 80% fresh produce at all times. In addition, the salad bar must reflect the season. Canned items limited to the following: artichokes beets
legumes olives
NEVER SACRIFICE QUALITY Ingredients Define Flavor: The right mix of ingredients will elevate your station, enhance flavor profiles, and enrich the guest experience. We always: • offer a house-made dressing • offer fresh cracked black pepper • prepare composed salads in-house • blanch vegetables for visual appeal eg. broccoli, snow peas, etc. • lightly marinate beans and legumes We never serve: • shredded iceberg lettuce • pre-dressed salad greens • raw sprouts • imitation bacon bits • fried items 3
STATION
The information outlined here should serve as a jumping off point for building your salad bar. Customize your menu mix to make the most of your account’s specific station layout.
STANDARDS
MINIMUM STANDARDS Follow the outlined Minimum Menu Standards for small, medium, and large cafés below.
SMALL
MEDIUM
LARGE
2 leafy greens
2 leafy greens
3 leafy greens
1 composed salad
1 composed salad
2 composed salads
4 veggies
6 veggies
8 veggies
1 elevated veggies
2 elevated veggies
3 elevated veggies
1 cheese
2 cheeses
2 cheeses
2 dry toppings
2 dry toppings
4 dry toppings
1 protein
2 proteins (1 plant-based)
3 proteins (1 plant-based)
4 dressings (1 house-made)
6 dressings (1 house-made)
6 dressings (1 house-made)
1 add-on
1 add-on
2 add-ons
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STATION
STANDARDS
MENU OPTIONS sample menu matrix for a medium size account:
LEAFY GREENS
VEGETABLES
MINIMUM 2
MINIMUM 6
arugula
blanched broccoli
pepperoncini peppers
baby kale
cauliflower florets
radishes
baby spinach
cucumber
red onion
romaine
grape tomatoes
shredded carrots
signature salad blend
green bell peppers
snow peas
spring mix
green peas
COMPOSED SALADS
MINIMUM 1
blue cheese slaw broccoli bacon salad cauliflower tabbouleh chickpea salad cranberry sunflower kale salad cucumber, tomato & pepper salad dijon roasted potato salad edamame red cabbage salad farro salad w. vegetables
farro, brussels & carrot salad fresh fruit greek pasta salad jalapeño slaw mediterranean pasta salad
ELEVATED VEGGIES
MINIMUM 2
kalamata olives marinated artichoke hearts marinated sun-dried tomatoes roasted beets roasted butternut squash roasted carrots
minted lentil salad w. feta
roasted cauliflower
roasted curry cauliflower salad
roasted golden beets
roasted corn
roasted sweet potato salad
roasted yellow squash
vegetable pasta salad
sliced jicama
roasted zucchini 5
STATION
STANDARDS
MENU OPTIONS sample menu matrix for a medium size account continued:
CHEESES
DRY TOPPINGS
ADD-ONS
MINIMUM 2
MINIMUM 2
MINIMUM 1
blue cheese crumbles
craisins
breadstick
cottage cheese
croutons
corn muffin
cheddar cheese
raisins
dinner roll
feta cheese
spiced pumpkin seeds
garlic knot
parmesan cheese
sunflower seeds
honey kissed cornbread
toasted almonds
jalapeño & cheddar biscuit
SALAD DRESSINGS
PROTEINS
MINIMUM 6 (1 HOUSE-MADE)
MINIMUM 2 (1 PLANT-BASED)
PRE-MADE
HOUSE-MADE
chopped bacon
1000 island
avocado ranch
balsamic vinaigrette
chipotle honey mustard
blue cheese caesar deluxe ranch greek honey mustard
chopped hard cooked eggs edamame flaked tuna
citrus vinaigrette
marinated black beans
peppercorn ranch
marinated chickpeas
spicy peanut
marinated tofu
sun-dried tomato vinaigrette
sliced grilled chicken breast traditional hummus
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FOOD FOR
THOUGHT
NEED INSPIRATION?
KEEP IT FRESH Make the most of your station by considering the following when putting together your salad bar plan.
GUEST FLOW
WELLNESS
Begin with leafy greens to create the foundation, then move on to toppings, dressings, and add-ons. Make certain that containers are brimming with abundance, offering a wide variety of colors and textures to enhance the overall station presentation.
Be sure to offer a whole grain like farro or quinoa, along with marinated legumes on a daily basis. Incorporating grains, greens, and legumes enhances the wellness aspect of your salad bar and ensures that guests experience a sense of fullness and satisfaction. In addition, include at least one vinaigrette dressing and offer pure balsamic and olive oil to provide healthier dressing choices.
UPSELL Upselling is a crucial strategy for your salad bar—not only does it enhance your guest experience, but it also increases the overall profitability of the station. By encouraging your guests to consider premium additions like a delectable baked good, the salad bar transforms into a true and satisfying dining option.
ACCESSING YOUR OPTIONS Utilize the dropdown feature within the MenuWorks menu cycle to see all available options within each category to maximize variety and seasonality. 7
LEVEL UP!
NEED INSPIRATION?
THEMED SALAD BARS Seize the opportunity to WOW your guests by showcasing ingredients from regions worldwide. Themed salad bars not only break the monotony but also educate guests about the unique flavors of places such as the Mediterranean and Asia.
GREEK
ITALIAN
LATIN
artichokes chopped oregano cucumbers feta green olives green onion grilled pita kalamata olives pepperoncini red onion tomatoes wheatberry
artichokes black olives fresh mozzarella orzo parmesan pepperoncini roma tomatoes rosemary focaccia croutons red onion salami
avocado black beans cheddar cilantro green onion jalapeños lime peppers roasted corn salsa fresca tortilla chips
PAN-PACIFIC
SO-CAL
carrots celery crispy wontons cucumber daikon edamame green onions
almonds avocado carrots cucumbers goat cheese grilled flatbread jicama
peanuts red peppers tofu udon noodles water chestnuts
petite green beans red cabbage roasted beets tomatoes white beans
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LEVEL UP!
Limited time offers can be found on MyCompass along with corresponding print/digital marketing, social media, email communications, and MenuWorks recipe numbers.
LIMITED TIME OFFERS Unlock the potential of your salad bar by featuring a limited time offer. Whether as a signature feature or a great seasonal salad, LTOs are a perfect feature for both made-to-order and build-your-own salad stations.
Select an LTO that is in season to maximize freshness, appearance, and flavor.
Utilize all of the available marketing throughout your café to optimize awareness and drive participation.
Advertise the promotion at least one week in advance using all available communication outlets.
Group together LTO ingredients at build-your-own stations to make it easier for guests to build their own.
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MAKE YOUR MARK
SIGNAGE STANDARDS We know that our business is not a one-size-fits-all model. With this in mind, we’ve created variations within our approved station signage standards to accommodate business needs. 1
1 Per-Ounce Pricing Template The per-ounce pricing template must be utilized for the salad bar. 2 Station Identifier Ensure the station header is attached to the top left side of the fixture and aligned with the menu board. If you are unable to rebrand your station (existing permanent signage is in place), you may remove the clip and utilize the other components of the program.
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3 Rotational Features Rotational features allow you to highlight seasonal and limited time offers to drive excitement and variety at your station. If you have low census or staffing issues, simply remove the tiles for the day and run your streamlined core menu.
COUNTERTOP
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COUNTERTOP SIGNAGE GUIDELINES Ensure all signage is clean and all components are set straight in the fixture base.
Do not write on the signage template for any reason. If you run out of an item, utilize the “So Good It’s Gone” cling from the Everyday Essentials package. If you need to rework your menu or pricing, order a new sign through the ordering site.
Store additional rotational feature tiles in the provided storage organizer.
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MAKE YOUR MARK
DIGITAL SIGNAGE STANDARDS Horizontal + Vertical Menus
Horizontal Menu
Vertical Menu
Station Identifier The station identifier can be utilized when the station is closed or as a supplemental piece to the countertop fixture.
D I G I TA L
Digital menu templates are available in both horizontal and vertical formats. The per-ounce pricing template must be utilized for the salad bar.
DIGITAL SIGNAGE GUIDELINES Make sure all digital screens are in good working order. For example, the screens should not be blue or distorted in color/imagery.
Do not edit/manipulate the signage template outside of its intended function for any reason. If you have a business need outside of the provided templates reach out to Healthcare Marketing for support.
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MAKE YOUR MARK
SUPPLEMENTAL SIGNAGE Editable Daily Feature Utilize this editable 5.5” x 8.5” template to highlight additional features outside of your rotational tiles. This is a great solution to call out a signature salad or seasonal add-on. Pricing is editable or can be removed to accommodate weigh and pay.
Station Identifier - Circular Blade Sign Enhance the modern aesthetic of the café and take the guesswork out by utilizing overhead blade signs to denote location.
READY TO ORDER? Station Identifier - Dimensional Acrylic Do you have low ceilings or prefer a minimalist look? The sleek dimensional acrylic backer is the perfect solution for you!
Station Identifiers can be ordered here on MyCompass. 12
LEVEL UP!
MERCHANDISING STANDARDS Make the right impression at your salad station by utilizing the proper serving utensils in good, clean condition. Replace damaged or mismatched servingware, and NEVER use BOH utensils like spoodles, measuring spoons, or grill tongs.
Scoop 1 tbsp, 2 tbsp
Portion Control Spoon ½ oz.
Portion Control Spoon ¼ c. or 2 oz.
Salad Tongs - 6” or 9” Mini Tongs - 7”
PACKAGING SAMPLES Utilize the packaging managed ordering guide for current offerings and spec information.
32 oz. Sugarcane Coupe Bowl
Flat Lid for Sugarcane Coupe Bowl
2 oz. souffle cup with lid
Biodegradable Container 8” x 8” x 3”
5 lb. Paper Food Tray
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LEVEL UP!
Utilize the smallwares ordering guide for current offerings and spec information.
MERCHANDISING STANDARDS Appearance matters. Our new smallwares program features sleek, modern vessels that will elevate the look of your salad bar and help ingredients pop. When budget allows, you should be using this program for your salad station. If you aren’t able to purchase new at this time, ensure that existing pans are matching, clean, free from damage, and the right size/fit for your space.
Full Size - 10 qt.
Half Size - 5 qt.
Half Size Long - 5 qt.
Third Size - 3³⁄₈ qt.
Sixth Size - 1½ qt.
Ninth Size - 1 qt.
Drop-In Template
Spacer Bar Kit
Miramar Template
Crock 16oz., 32 oz., 64 oz.
Jar Lid
Oil & Vinegar Bottle
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READY,
SET, GO! MUST HAVES
THE EXPERIENCE
THE FOOD
THE LOOK
ESSENTIALS CHECKLIST
1 2 3 4 5 6 7 8 9 10
Are you following proper signage standards? Is your pricing clearly displayed?
YES
NO
Are the proper packaging standards followed?
YES
NO
Is nutritional information displayed per FDA guidelines?
YES
NO
Does lettuce appear fresh and abundant? No wilting or browning?
YES
NO
Is a plant-based protein available?
YES
NO
Are the broccoli and snow peas blanched?
YES
NO
Is there a house-made dressing offered?
YES
NO
Are proper utensils being utilized?
YES
NO
Do you have premium baked goods as an add-on upsell at the station?
YES
NO
Are you offering a themed salad bar at least one week out of the month?
YES
NO 15