Flip That Station! The Greenhouse Edition by Morrison Health

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. 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%.

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 legumes beets 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

• lightly marinate beans and legumes

We never serve:

• shredded iceberg lettuce

• pre-dressed salad greens

• raw sprouts

• imitation bacon bits

• pre-diced ham

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.

MINIMUM STANDARDS

Follow the outlined Minimum Menu Standards for small, medium, and

cafés below.

SMALL MEDIUM LARGE

STATION STANDARDS

MENU OPTIONS

sample menu matrix for a medium size account:

LEAFY GREENS

MINIMUM 2

arugula

baby kale

baby spinach

romaine

signature salad blend

spring mix

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

VEGETABLES

MINIMUM 6

broccoli

cauliflower florets

cucumber

grape tomatoes

green bell peppers

green peas

farro, brussels &

carrot salad

fresh fruit

greek pasta salad

jalapeño slaw

mediterranean

pasta salad

minted lentil salad

w. feta

roasted curry

cauliflower salad

roasted sweet

potato salad

vegetable pasta salad

pepperoncini peppers

radishes

red onion

shredded carrots

ELEVATED VEGGIES

MINIMUM 2

kalamata olives

marinated artichoke hearts

marinated sun-dried tomatoes

roasted beets

roasted butternut squash

roasted carrots

roasted cauliflower

roasted corn

roasted golden beets

roasted yellow squash

roasted zucchini

STATION STANDARDS

MENU OPTIONS

sample menu matrix for a medium size account continued:

CHEESES

MINIMUM 2

blue cheese crumbles

cottage cheese

cheddar cheese

feta cheese

parmesan cheese

DRY TOPPINGS

MINIMUM 2

craisins

croutons

raisins

spiced pumpkin seeds

sunflower seeds

toasted almonds

SALAD DRESSINGS

MINIMUM 6 (1 HOUSE-MADE)

PRE-MADE

1000 island

balsamic vinaigrette

blue cheese

caesar

deluxe ranch

greek

honey mustard

HOUSE-MADE

chipotle honey mustard

citrus vinaigrette

green goddess ranch

peppercorn ranch

sesame ginger vinaigrette

spicy peanut

ADD-ONS

MINIMUM 1

breadstick

corn muffin

dinner roll

garlic knot

honey kissed cornbread

jalapeño & cheddar

biscuit

PROTEINS

MINIMUM 2 (1 PLANT-BASED)

chopped bacon

chopped hard cooked eggs

edamame

flaked tuna

marinated black beans

marinated chickpeas

marinated tofu

sliced grilled chicken breast

traditional hummus

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

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.

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.

WELLNESS

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.

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.

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

artichokes

chopped oregano

cucumbers

feta

green olives

green onion

grilled pita

ITALIAN

artichokes

black olives

fresh mozzarella

orzo

parmesan pepperoncini

roma tomatoes

kalamata olives

pepperoncini

red onion

tomatoes wheatberry

rosemary focaccia croutons

red onion

salami

LATIN

avocado

black beans

cheddar

cilantro

green onion

jalapeños

lime peppers roasted corn

salsa fresca

tortilla chips

PAN-PACIFIC

carrots

celery

crispy wontons

cucumber

daikon

edamame

green onions

peanuts

red peppers

tofu

udon noodles

water chestnuts

S O- CAL

almonds

avocado

carrots

cucumbers

goat cheese

grilled flatbread

jicama

petite

green beans

red cabbage

roasted beets

tomatoes

white beans NEED INSPIRATION?

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.

Advertise the promotion at least one week in advance using all available communication outlets.

Utilize all of the available marketing throughout your café to optimize awareness and drive participation.

Group together LTO ingredients at build-your-own stations to make it easier for guests to build their own.

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.

Per-Ounce Pricing Template

The per-ounce pricing template must be utilized for the salad bar.

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.

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 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.

DIGITAL SIGNAGE STANDARDS

Horizontal + Vertical Menus

Digital menu templates are available in both horizontal and vertical formats. The per-ounce pricing template must be utilized for the salad bar.

Station Identifier

The station identifier can be utilized when the station is closed or as a supplemental piece to the countertop fixture.

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.

Vertical Menu

Horizontal Menu

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.

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. READY TO ORDER?

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.

PACKAGING

SAMPLES

Utilize the packaging managed ordering guide for current offerings and spec information.

Tongs - 6” or 9” Mini Tongs - 7” 32 oz. Sugarcane Coupe Bowl

Lid for Sugarcane Coupe Bowl

Container

x 8” x 3”

LEVEL UP!

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.