When fast food chains first came out decades ago, they took the entire world by storm with the opening of thousands of franchises around the globe. Back then, they were one of the most profitable businesses amongst all industries, and have generated massive streams of income for franchisees.
While their branches continue to rake in money, it pales in comparison to what they did back in the day when consumers were kept in the dark regarding health risks inherent to their products. Now that practically everyone on the planet is aware of the dangers associated with eating burgers, fries and pizza, the demand for restaurants offering healthier alternatives is growing exponentially.
The Big Salad is one franchise that’s capitalizing on this massive opportunity to make money from millions of individuals looking to eat healthier. This type of business couldn’t have been established at a better time, since there are only a limited number of commercial diners selling these vegetables and other healthy edibles.
Current establishments which “specialize” in selling non-meat products observe low-standards when it comes to service and product quality. John A. Bornoty, the founder of this franchise, constantly complained how other businesses were inconsistent with maintaining fresh veggies, as well as the health hazards posed by the germ invested environments they kept.
Bornoty decided to capitalize on their sloppiness, as well as the demand of folks for better, healthier menus, by creating The Big Salad – a premier restaurant serving the freshest, veggie-based meals in the country. He also ensured that strict cleanliness standards were adopted, with dedicated salad chefs creating each item on the menu according to each customer’s likings.
Aside from the fact that all meals are packed with nutritional value, and are served in an incomparably clean setting, the sheer diversity of possible meal combinations makes the idea of eating at this establishment even better.
Consumers are free to choose from over thirty dressing types, twenty-eight vegetables toppings, eight dry toppings, as well as eight meat and seafood toppings. This gives customers over 17 million custom combinations to order from the establishment’s highly-qualified salad chefs.
Becoming a franchisee of The Big Salad is open to those with or without experience in the industry, as the franchisors have developed and perfected a system which caters for everyone. Total investment needed to shoulder franchise fees, as well as start-up capital, is reasonably priced somewhere in between $202,550 to $385,220 at the most.
Unlike other franchisors, the operational manual included shows a simplified, step-by-step process on everything a franchisee will need to know for running his outlet, including the following: daily check list for opening and closing, procedures for hiring/training employees, employee handbook plus guidelines, food rotation procedures, food preparations plus setup, payroll procedures, and more.
Despite its recent foundation date back in 2008, franchisors were able to develop a system that allows franchise owners to monitor, and even run, the entire business from virtually any location. In the event something doesn’t go according to plan, members of the corporate office will immediately render support whenever necessary.