Turning over a new leaf

Salad bars are at the forefront of modern dietary and food to go trends –whether that’s ingredients, technology or sustainability practices.

There can be no denying the huge impact salads have had on the food to go (FTG) market, with consumer demand changing dramatically in recent decades. Salad was seen as something of a punishment meal back in the 1970s and 80s, but there is now a proliferation of healthy eating options on the high street and via delivery. Salad bars are combining modern technology and bespoke offerings to send a significant financial signal to the sector.

In fact, in response to changing consumer preferences, over two thirds of all new products in the food industry are now aligned with vegan or healthier eating trends (Lumina Intelligence’s Food to Go Report 2023). Awareness around health and sustainability is driving innovation, resulting in a surge of development. Italian products have increased 17% in 2023 (Lumina Intelligence), as Coco Di Mama’s new range indicates, while Asian cuisine continues to be popular. Of course, the arrival of veganism has been a fascinating one – with statistics varying between 2-3% of the global population taking this path. But phrases such as ‘high protein’ and ‘calorie control’ are commonplace, with lighter and healthier options seemingly the way forward.

So, who are the big players in the salad market – and what trends are worth keeping your eye on?

Growing Ambition

When the giants of Pret A Manger and Costa introduce vegan and indulgent snacks, and Starbucks unveil a Caramelised Macadamia Oat Latte suitable for vegans, you know the FTG landscape is changing. Costa and Leon have followed suit with on-trend beverages, while tea is becoming increasingly popular, helping businesses and manufacturers avoid the sugar levy while offering exceptional margins. But there are also salad bars emerging – and they’re becoming big business.

One such operation is Tossed, which now has 11 stores in London. At its peak, it grew to 25 outlets in early 2020 – before Covid-19 changed everything. Having tried a delivery model but ultimately falling into administration, Neil Sebba and Angelina Harrisson effectively bought the trademark under a newly formed company, BNW Food Limited, in September 2020. And the rebuild has gone well, according to commercial director Harrisson.

“We basically just thought that it was a brilliant brand and the ethos and mission were so strong, we decided to have another crack at it. The wellness industry, not just food, has exploded. People now understand that you can’t just eat junk food and processed food and expect to look and feel great afterwards – the science doesn’t add up. People are far more aware of the effects that eating well can have on your body, both physically and mentally,” Harrisson said.

The Choice Is Yours

The fare at Tossed is impressive in terms of variety and presentation. Whether it’s a Malaysian powerbowl or piri protein wrap with halloumi in the specials section, or the sumptuous salads that incorporate global ingredients and flavours, there’s surely something for everyone. The online offering is also sliced and diced into the likes of ‘gym food’, ‘hot food’ and ‘wraps’, alongside ‘smoothies’ and ‘yoghurts and fruit’.

“Tossed has, in effect, been around since 2015, and when the business started, there really wasn’t anything like it in the UK,” Harrisson said. “Somewhere you could buy freshly made, healthy fare, catering for a variety of diets. Our strapline is ‘food to make you feel good’. It doesn’t matter what diet or lifestyle you follow. From gym-goers wanting high protein, or those seeking a plantbased diet or something a bit lighter, you will find that here.”

Of course, the high street is as competitive as it comes, but Tossed has a unique technology approach which it believes differentiates it from the rest. “I’ve got 12,000 people walking through the doors every week who need an exceptional level of service and have high expectations, so being fully digital gives us an edge. You come in, and our stores have around 22-23 iPads right there, all taking requests simultaneously. We can deal with 20 orders at the same time, plus the way we’ve improved and worked on our operations means we are ready to be busy – making something completely from scratch, exactly how you want it, in three minutes,” Harrisson asserted.

Coupled with technology advancements, delivering specific customer requirements is surely the holy grail for any operation. Understanding desires and wants are the core elements of any successful business – and it appears that this is acutely pertinent when it comes to salads.

“The customisable aspect of our menu is definitely one of our most appealing aspects – and where the opportunity lies for people,” Harrisson continued. “The fact that you can come in and say you don’t want coriander, or I want extra protein so add more chicken, or I’m vegan so hold the cheddar, is everything.

People can come in and tailor their meal however they want it.

“Our ‘Create your own salad’ is still our number one product, head and shoulders above everything else. We have loads of house salads and recipes that we’ve developed, but what the overwhelming majority desire is to create their own meal, based on how they want to meet their ‘macro objectives’ – whether that’s dietary or lifestyle. Offering something fresh and bespoke is key to everything we do.”

Lean And Green

Another key player in the market is Urban Greens, who have recently opened a third site in London, at St Paul’s One New Change, with further expansion set for 2023. Launched in July 2019, two sites in the capital will now become three in the City, alongside St James’s Park and Canary Wharf.

The brainchild of university friends Rushil Ramjee, Houman Ashrafzadeh and Yannis Divas, the trio quit their jobs to create energising fast food – as opposed to overwhelmingly refrigerated, pre-made, leaf-based salads lacking in flavour. With Ashrafzadeh in Stockholm, Divas in Athens and Ramjee in London, they would travel extensively to work on their menu and business plan, with a focus on creative ingredients and satisfying textures.

July 2019 saw the St James’s Park opening, with Canary Wharf two years later, and now the new arrival. Trying to locally source ingredients wherever possible, each store offers 12 carefully