Station at a Time - Salad Guide

STATION

ESSENTIALS

1

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 veggie

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.

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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.

3

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

2

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.

10

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

13

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