The wide range of soups of the day include everything from the diet-friendly 120-calorie Minestrone for weight conscious customers to the 400-calorie Wisconsin Cheddar for patrons who prefer a heartier cup or bowl. In addition, The Big Salad offers over 14 varieties of delicious soups of the day which are rotated alongside healthy daily favorites Chicken Noodle (90 calories) and Tomato Basil (190 calories). Customers can also opt to have their sandwiches wrapped in lavash or lettuce. Garden Turkey, PB&J, Tuna Salad and Classic Italian all served with a choice of fresh-baked Italian baquette, ciabatta square or multi-grain bread. The Big Salad menu also features seven sumptuous sandwiches, including Caprese, Chicken Caesar, and Cranberry Turkey. In addition to custom-made salads, The Big Salad offers 12 signature made-to-order entrees, including “The Classics,” (Wedge, Greek and Caesar), The Signatures,” (Antipasto, Mariana and Alaskan King), “The Specialties,” (California, Club and Asian) and “The Gourmets,” (Maurice, Baja and Cobb). Menu Mainstays – Fresh Entrée Salads, Soups, and Sandwiches “At first, the interest was limited to about four leads a month, but now that we have successfully launched other locations, interest has dramatically increased which leads me to believe that around three-quarters of our growth will be in franchised locations.” “After opening the Grosse Pointe restaurant, we began generating interest from potential franchisees,” recalled Bornoty. Over the next 10 years, Bornoty envisions significant growth outside of Michigan with 200 mostly-franchised locations strategically deployed regionally across the country. The possibilities are endless for achieving other sales milestones. With the help of two more franchises which will open in the spring of 2013 in Ann Arbor and Rochester, Michigan, the one-millionth item is expected to be served next year. The chain’s 750,000th item is expected to be sold and 500,000th customer served by the end of the year. Sales have been booming at The Big Salad ever since the first restaurant opened four years ago. The new restaurant will also be the largest in the chain with its most spacious dining area that will include a conference table section to accommodate business meetings. Having proven the concept with the original Grosse Pointe restaurant, Bornoty has since opened two franchises, in Troy and Royal Oak, Michigan and later this month he will launch a 2 nd company-owned location in Novi, Michigan, which will also serve as the corporate training center for franchisees and a test bed for new menu items. “In this regard, The Big Salad is perfectly positioned.” “The trend in the restaurant industry is clearly toward offering fresher, reasonably-priced, more healthful choices in an upscale environment,” explains Bornoty. Bornoty accomplished his upscale image by trimming his restaurants with granite counters, wood accents and comfortable cushioned wood chairs. It became an instant oasis for diners seeking fresh food at reasonable prices in an upscale environment. “The Big Salad is a restaurant where the number of fresh toppings seems limitless, the lettuce is continuously kept crisp and cold and the salad ingredients are not handled by the masses, but by one associate who is dedicated to making customers the best and freshest salad possible.”īornoty opened the first The Big Salad in 2008 in Grosse Pointe Woods, Michigan, an upscale suburb of Detroit. “I wanted to create a specialty restaurant, where salads are the main course of a meal that is made for our guests, not by them, and to their exact specifications,” said John Bornoty, The Big Salad Founder, of the idea that is the foundation for his chain of restaurants. With three types of lettuce (iceberg, spinach and romaine), 30 vegetable toppings, 30 dressings, eight meat and seafood toppings, and eight dry toppings, there are over 17 million possible custom combinations salad chefs are able to construct for customers. The Big Salad’s biggest drawing card and exclusivity by far is their entrée salads, which are featured as a main course instead of a side dish. Grosse Pointe, MI ( ) The Big Salad, a chain of restaurants in metro Detroit serving fresh, custom-made salads, healthy and hearty soups and a wide range of sumptuous sandwiches today announced plans to open two new franchises in 2013 with a goal to launch an additional 200 restaurants over the next 10 years. Planning Case Study on Restaurant’s Storage System Freshest Ingredients, Lowest Waste Levels A Top Priority.500,000 th Customer Expected To Be Served By the End of the Year.200 Restaurants Planned Over Next Ten Years.Custom-Made Salads, Healthy & Hearty Soups, Sumptuous Sandwiches.
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