The Big Salad launches all-new catering menu, new items in restaurants



The Big Salad launches all-new catering menu, new items in restaurants

Apple Walnut Salad

Restaurant’s in-store, carry-out menus have new, customer-driven entrees

It’s never been easier to order fresh soups, salads, and sandwiches for that next big get-together, thanks to a completely revamped catering menu at The Big Salad.

The Big Salad launches all-new catering menu, new items in restaurants

John Bornoty, The Big Salad Founder and CEO.

The new menu, which launched Nov. 1, was reworked with customer feedback at the forefront, according to Founder and CEO John Bornoty. “Our catering business has been growing steadily, and along the way, we’ve been hearing from our customers who have been looking for an easy-to-use menu, with an attractive array of choices. We went back to the drawing board and created our ‘Bigger is Better’ catering menu.”

Catering customers have a new assortment of build-your-own salads, boxed lunches, soups, and a new three-tier choice of salad and sandwich combinations, with prices based on the range of servings ordered, feeding anywhere from 14-48 guests.

The Big Salad’s regular menu has some tasty new tweaks, as well, thanks to numerous requests from its loyal customers. Just introduced: the Apple Walnut Salad, crafted with Granny Smith apples, honey smoked bacon, and crunchy walnuts on a bed of romaine lettuce with a balsamic garlic dressing. Next: the Honey Bacon Chicken sandwich with free-range chicken breast, hardwood smoked bacon, spinach, and tomato tucked into a Dutch crunch ciabatta roll.

And, by popular demand, The Big Salad’s hearty White Cheddar Mac N’ Cheese is back on the menu – in time for the cooler weather just around the corner.

To see catering options and the new menu items, go to http://www.thebigsalad.net.

The Big Salad launches all-new catering menu, new items in restaurantsSince 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 be found in Ann Arbor, Grosse Pointe Woods, Novi, Royal Oak, Troy, and Charlotte. The restaurant chain has plans to open 100 stores in strategically located metro areas across the country in the next 10 years. Learn more at http://www.thebigsalad.net.