Eating healthy food has been a demand for many people as it has been growing from the early years till to date. Salad has been there for decades but the demand from people to eat healthy has led to the growth of salad restaurants all over the world. Some challenges have been seen in the business ventures as the restaurant owners are faced with problems in the business planning process hence the problems faced by the salad restaurant owners do not fall far from the problems faced by the other restaurant owners but are on a different nature. The market that will be served by the restaurant needs to be wide as the owner does not need to focus too much on the salad view but also consider the other interest of people that can be served. 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.
The Salad Restaurant Lexington Kentucky owner needs to reach deep in to the supply chain and acquire a supplier that can help in the business growth as he or she can deliver the suppliers on time and fresh. A clear and stable relationship between the restaurant owner needs to be well established in order to make the produce is deliver as soon as possible for the consumers to be served. Creation of stable and working relationships from several suppliers are needed in the businesses are of great help as the business cannot be on a standstill from the delay of resources from one supplier as the other suppliers can step in and deliver the produces as the demands of the consumers need to be met. 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 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 proper guidelines need to be educate to the staff by the restaurant owner concerning the food safety issues that pertain to good food production.