There has been a high demand of eating healthy food as it has been growing fast over the years. 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. When starting a salad restaurant, the owner needs to look at all groups of people and not dwell too much on the salad side of the restaurant. The restaurant owner needs to have a diversity in the menu as the restaurant needs to serve many people hence the owner may dwell so much in advertising the restaurant on meals that only concern salads. The salads that are being served need to be served with variety of dishes as the consumer group is large.
In the search of a good supplier the restaurant owner needs to find a supplier that has the best goods and can do the delivery on time and as the produce is fresh that helps facilitate the business growth easily. 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. Minimal disruptions are to occur as the owner has the ability to evaluate and know the relationship that is to be present between the restaurant owner and the suppliers as the business image needs to be good hence needing the suppliers to be on time and in good shape.
The health and sanitation levels need to be of high standards as the restaurant needs to portray a better image and also meet the health regulations. Reports from the farm reports have indicated that on the recent years there has been diseases that have been attacking the produce that has to be taken to the market and be consumed making it a more sensitive problem that concerns the restaurant owner as the produce needs to be properly handled. The proper guidelines need to be educate to the staff by the restaurant owner concerning the food safety issues that pertain to good food production.