Salad bars are becoming commonplace as bigger portions of the population embrace healthy living. It is not strange to see people flocking a salad bar for a plate of healthy delicacies with as much eagerness as a teenager walking into a pizza shop.
With this revolution in full swing, it is clear to see why opening a salad bar business is a great idea. If you want to attract and keep loyal customers, you have to consistently serve high-quality salads and never compromise on customer experience.
But how do you push your profit margins up without harming your reputation? You can use some psychological tricks that are likely to work on most types of customers.
The following tricks will only work if you let your customers serve their own salad buffet style. In this way, everyone will be content with what goes into their plate and will not accuse you of skimping on their favorite vegetables or salad dressing.
Moreover, people love the idea of all you can grab buffet serving since it gives them the idea that they are getting maximum value for their money.
Get Smaller Tongs, Ladles, and Salad Dressing Bottles
Tongs with a smaller opening at the tip will grab less product. So will smaller ladles and dressing bottles with smaller pour tops. As long as the tongs, salad dressing bottles, and ladles are sizable enough to not be annoying to the user, you can save on how much each person serves drastically with this move.
Most people would rather use the tongs to grab lettuce three times. Five times would feel more extravagant. This behavior will drastically reduce how much waste you generate in salad leftovers or how much salad each visitor eats.
Put the Least Expensive Product at the Start
Human beings are wired to start heavy and ease up as activity picks up. Putting less expensive products near the start of the buffet line could be productive since most people will have their plates almost full by the time they get to the more expensive food. New customers who don’t know your buffet line will, therefore, save you money by consuming cheaper and skimping on the more expensive dishes.
This organization will reduce the chances of your expensive foods ending up in the waste bin because chances are it will be among the minority on each salad plate a customer compiles.
Rotate the Placement of Your Dishes
Fresh veggies should never go on top of the old product. Your customers will keep serving the new products leaving you with older dishes that will not be fresh by the end of the day. Sometimes, employees may panic and throw new food on top of the old when the tray is running low. Teach them to rotate different trays even if it means taking almost spent trays off the line and replacing it with a new tray with the newer dish below and the earlier-served portion on top.
These simple tricks will help you sell more product, save on expenses, and keep your customers happy. This is how you make your business more profitable easily.
