The Big Salad is Mixing Up More than Great Salads, it’s Mixing Up Responsibilities for Great People as Zmudczynski Takes on New Role

The Big Salad is keeping its staffing mix fresh as Matt Zmudczynski was recently promoted to district field manager for the fresh, quick-food restaurant chain.

In his new role, Zmudczynski is responsible for making sure each location operates according to The Big Salad standards of operation; overseeing new employee certification; as well as managing large catering orders and maintaining customer satisfaction.

The Big Salad is Mixing Up More than Great Salads, it's Mixing Up Responsibilities for Great People as Zmudczynski Takes on New Role

Matt Zmudczynski

This month, Zmudczynski celebrates two busy years with The Big Salad. He began his career at The Big Salad as a salad chef at the Royal Oak location. Within three months, he was promoted to shift manager for the newly opened Novi location where he worked his way up to his most recent position as store manager in January 2013. Prior to joining The Big Salad, Zmudczynski held posts at Panera Bread and Cold Stone Creamery.

“I am thrilled to be working in this new position, as it is truly the best of both worlds,” says Zmudcynski.  “Daily, I get to interact with staff members of different locations, ensuring that they are trained properly and loving their jobs.  I am also fortunate enough to still be working with the customers, one-on-one, helping them customize their salads, getting their feedback and making sure that they have a great experience.”

The Big Salad founder and CEO John Bornoty knows that a good mix, in people and food offerings, is necessary for success.

”Matt understands the importance of quality, customer service and staff morale,” Bornoty explains. “These pillars have made our locations a success and having Matt building and maintaining those pillars will insure the continued success of The Big Salad,” he continued.

Since opening its first location in 2008, The Big Salad has allowed people to make their meal their own. Through thoughtful planning, The Big Salad chefs are equipped to prepare more than 17 million possible iceberg, romaine or spinach salad combinations for customers right at the point of purchase with a choice of 40 toppings and 30 dressings. Additionally, The Big Salad offers a plethora of fresh sandwich and soup options, as well as putting any salad into a wrap. Currently, The Big Salad can also be found in Ann Arbor, Grosse Pointe Woods, Novi, Royal Oak and Troy. Coming soon in Charlotte the restaurant chain has plans to open 200 stores in strategically located metro areas across the country within the next 10 years. Learn more at

Earlier this year, the health conscious restaurant launched its Small Victories campaign. The campaign promotes achievements that are realized each and every day, but often go unnoticed. Customers are invited to share their Small Victory in person at one of its locations in Ann Arbor, Grosse Pointe Woods, Novi, Royal Oak, Troy and soon in Charlotte, as well as on The Big Salad website; through social media on the company’s Facebook page, Twitter using @BigSalad or the hashtag #smallvictory, and on Instagram using @MyBigSalad or the hashtag #smallvictory.