I recently had a chance to talk with John Bornoty, founder of The Big Salad. If you’re looking for an exciting, and unique, franchise opportunity, this is it.
The Big Salad currently has three successful locations in Michigan (with a fourth opening this spring) and is poised for rapid expansion in Michigan and nationwide.
The Big Salad is based on a lot of fresh ideas. It was carefully designed from the very beginning to be a franchise. It’s a great choice for someone who’s ready to make a career change. No restaurant experience is required. No cooking is required. That’s just the beginning of what makes this franchise so intriguing.
Here’s what Bornoty had to say…
What makes The Big Salad Different?
“What we do is so unconventional in the traditional restaurant world. When we hire managers, we rarely bring in people with restaurant experience. We bring in people who care about people. We’re in the people business not the restaurant business. Nothing is as rewarding as seeing someone enjoy a meal. You want them to leave happy. Everything in The Big Salad environment is working to achieve that goal. (more…)
by Keith Schofield
Restaurant Consultant for Details In Retail
Director of Restaurant Operations
at The Townsend Hotel
Webster’s defines Value as:
No thing has any inherent value beyond that which an individual ascribes to it (i.e. value is relative). The primary objective in the hospitality industry is to discover what hidden value each guest desires and illuminate (deliver) it. (more…)
by Keith SchofieldOne unfortunate side effect of the world financial turmoil is the proliferation of economic pundits manipulating statistics to underscore the credibility of their prognostications. A veritable alphabet soup of acronyms (GDP, S&P, ADR, GNP, FTSA, etc.) indicate either we haven’t hit bottom yet, we’re well on the way to recovery, future growth will be robust, or chaos and volatility are the new economic realities. (more…)
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