Eating healthy food has been a demand for many people as it has been growing from the early years till to date. Business analysts have noted that there has been an increase in the number of salad restaurants that are being opened as the demand of people to eat healthy though eating of salads has been taking place over the decades. Business entrepreneurs that have ventured into the salad restaurants have several challenges that are faced with in the business planning process, as the salad restaurants owners are faced with same problems as the other restaurant owners but on a specific nature. The Salad Restaurant Lexington owner needs to be considerate of all groups of people that will be served in the restaurant as he or she plans on opening up the restaurant. Emphasizing on advertising the restaurant on salad may not be advised as the market that can be served by the restaurant as there is a specialty salad that may be on demand by most of the consumers. In order to satisfy the large group of consumers the menu needs to be of a variety of items that can be served with the salad including soups, sandwiches, wraps, paganini and other dishes.
Delivery the fresh suppliers and on time needs to be a priority as the restaurant owner need to ensure that the supplier has the best produce in the market to enhance the growth of the business. The relationship between the restaurant owner and the suppliers needs to be established and can be trusted with the supply of the required resources as soon as possible. Creation of different relationships with the suppliers is good as the business will not be on hold as the supplies are readily available from another supplier as the restaurant needs to serve the customers’ needs. Supply chain disruptions need to be on the minimal as the owner has the power to search and acquire the needed relationship between the restaurant owner and the suppliers as the supplies need to be on time and be fresh for good business image and for better quality salads served in the restaurant.
The proper image of the business needs to be seen as the health standards need to be high as expected in the restaurant. Diseases and bacteria have be noted to be affecting g the produce that is being taken to the market of sale that leads the restaurant owners to be sensitive and on point when handling the produce. The education on how to handle the produce is sensitive as the restaurant owner has the obligation to educate the staff on the rules and guidelines that affect food safety issues in order to serve the best.