![]() ![]() In 2008, Bornoty opened a salad-focused restaurant called The Big Salad. ( MORE: Hey Ladies, Want Some Jerky? Unusual Marketing Efforts Aimed Just at Women) Veggies and lettuce weren’t always fresh, nuts and other allergens could mix easily with other ingredients, and customers were touching everything, giving the operation a messy look as well as an “ick” factor. ![]() “Our focus groups told us people are craving a fresh, healthy menu at affordable prices.”ĭuring a business trip to New York City several years ago, Bornoty grew intrigued by the popularity of deli salad bars, but also sensed that the offerings and presentation were less than ideal. ![]() Bornoty, a 42-year-old entrepreneur, tells the Detroit News. “Salad restaurants are thriving on the East Coast, but a novelty in the Midwest - what investors call the fat belt,” John. Nonetheless, restaurant chains with salad front and center on the menu have been growing rapidly along the coasts, and now they’re spreading to the deep-fried American heartland. After all, salad is generally listed as a mere appetizer on menus, and it’s an appetizer that many diners order because they feel like they should, not because they really want to. Follow there were plenty of skeptics who thought that salad couldn’t be the main draw at American restaurants. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |