The hospital built out the location but we run it,” Bornoty says. In our first deal, it’s more of a hybrid. John-Bornotty-Big-Salad“Every deal can be different. there’s typically one person running the operation. After lunch, staffing drops down to two people and after 5 p.m. In contrast, traditional Big Salad locations will have five to seven staff members to handle the lunch rush. This location has a staff of three people during the lunch rush, its peak period. People come in, tell us what they want and follow their order through all the way to the end.”Īt the University of Michigan, the Big Salad’s operation is part of the food court, where it remains open from 11 a.m.
We are more of a fast-casual style restaurant. And it’s great for the customer because it gives them more choice. “At U of M, for example, they are bringing in Michigan-based concepts. People don’t want traditional cafeteria-style food,” Bornoty said. “More and more hospitals are going to go to this food-court style. Last October, the fast-casual concept opened Nourish by The Big Salad at AL!VE, the Hayes Green Beach Memorial Hospital’s experience-based destination health care park in Charlotte, Mich., southwest of Lansing. This marks The Big Salad’s second location in a healthcare foodservice setting. “The majority of our volume is done at lunch and most people like to eat healthy at lunch so salads are the perfect choice” “We are focusing on that healthy eater and this is our pure target audience,” said John Bornoty, The Big Salad founder and CEO. The MHealthy menu items are reviewed and approved by UM registered dietitians. The program takes into account portion sizes and limits on fat content, sodium and sugars. The Big Salad collaborated with Aramark International and UM Health System to offer menu items which meet nutritional guidelines under the MHealthy Dining Program. They have plans to open a freestanding counter service location to serve gourmet wraps and salads while also adding a selection of healthy fruit smoothies.
Working with Aramark International, the hospital’s contract foodservice provider, The Big Salad currently operates a gourmet salad bar where customers can create their own salad. The Big Salad’s newest location at the University of Michigan (UM) Hospital Café on the Ann Arbor campus represents the blooming concept’s seventh unit system wide.
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