I have salad on the brain a lot lately as I have been working on projects with a salad concept that is trying reinventing itself in a big way. In the last few months I have visited a lot of places that either specialize in salads or are known to make good ones. I also have had a bunch of really bad ones. I really don't understand the bad salad. It doesn't really take that much effort to make a decent salad. I have always been amazed at why so many restaurants have terrible salads.
Here is what Delta considers a steak salad as part of the first class meal service. umm, not so much. They have also been doing a burger and a cheesesteak lately too but thats another topic. I think they call these "Chef Inspired" creations.
Go back to chef school please.. On the chef inspired topic, what the hell is that supposed to mean anyway. Its either made by a chef or it isn't. I know a CEO who keeps using the term and its super annoying. there hasn't been chef in his kitchen for so long he must be referring to the fryers as the chef
The worst is using shredded lettuce. This picture is far better than what the shred usually looks like but I didn't want to order one. Shredded lettuce just makes a bad salad. I worked for a concept in the past that made a "Philly Cheeseteak Salad" at the time that meant taking the insides of a philly and laying on the shredded lettuce we had in bag for the sandwich toppings. It was terrible. I assume they have since improved the quality a great deal but at the time it seemed like good plan. live and learn.
Now here is an example from a very cool polished quick casual dining concept. Of course it cost $10 but its really good. this to me is the best I see anywhere. Great flavor, great texture and presentation. I would go here all the time if it was close to me. Like many other hipster places they don't serve coke. only the artisan soda's and other stuff people that look like they belong in the 1890's are always drinking.
There are however a bunch of places making good salads to order quickly. Here are a few examples and some impressions. Just my opinions however..
Salad Works makes a good salad and heavily relies on this large glass case to show off the fresh ingredients. To me , the locations feel very cartoon like in color and finish. I don't feel like I am in an environment where they are making my food in store. I imagine a Lego truck bringing in everything in the morning and dropping it off. I am sure that is not the case and the salads they make are good. Its just not a wow to me.
Freshii has a similar start clean look and makes good salads and wraps. Again, while the product is good but there isn't any merchandising and I don't have an overly freshii feeling in these units.
Sweet Greens is a cool looking place that thank god went away from painting everything green. one thing I noticed overall is that for the obvious reason all the salad places have green as the prominent color. I like green and all but I was thinking if I squinted my eyes I wouldn't know which concept I was in.
I like the concept Chop't a lot as far as salad
Here is what Delta considers a steak salad as part of the first class meal service. umm, not so much. They have also been doing a burger and a cheesesteak lately too but thats another topic. I think they call these "Chef Inspired" creations.
Go back to chef school please.. On the chef inspired topic, what the hell is that supposed to mean anyway. Its either made by a chef or it isn't. I know a CEO who keeps using the term and its super annoying. there hasn't been chef in his kitchen for so long he must be referring to the fryers as the chef
This picture is from a casual dining pub type place and has the mandatory 
small tomato slices, cucumber, onion and of course the shredded cheese. Props for tomato slicing effort. Only thing worse is unsliced cherry tomato all alone on the side of the plate. typically the plate is too small and stuff goes flying.
small tomato slices, cucumber, onion and of course the shredded cheese. Props for tomato slicing effort. Only thing worse is unsliced cherry tomato all alone on the side of the plate. typically the plate is too small and stuff goes flying. 
The worst is using shredded lettuce. This picture is far better than what the shred usually looks like but I didn't want to order one. Shredded lettuce just makes a bad salad. I worked for a concept in the past that made a "Philly Cheeseteak Salad" at the time that meant taking the insides of a philly and laying on the shredded lettuce we had in bag for the sandwich toppings. It was terrible. I assume they have since improved the quality a great deal but at the time it seemed like good plan. live and learn. 
Now here is an example from a very cool polished quick casual dining concept. Of course it cost $10 but its really good. this to me is the best I see anywhere. Great flavor, great texture and presentation. I would go here all the time if it was close to me. Like many other hipster places they don't serve coke. only the artisan soda's and other stuff people that look like they belong in the 1890's are always drinking.
There are however a bunch of places making good salads to order quickly. Here are a few examples and some impressions. Just my opinions however..
Sweet Greens is a cool looking place that thank god went away from painting everything green. one thing I noticed overall is that for the obvious reason all the salad places have green as the prominent color. I like green and all but I was thinking if I squinted my eyes I wouldn't know which concept I was in.
I like the concept Chop't a lot as far as salad
places go. the way it works is a little troublesome
when its busy which is when you would want to be there its a little hairy to deal with. they assign you a person and that person makes your salad and finishes it. that part is cool its just hard to move around. here is a little video where I was trying to get through the process. I kind of felt like I had no choices in the process even though I did if that makes sense. the end results was tasty but the chopping things makes the texture all the same which I didn't like as much.
I am currently working on a few versions of salad concepts both in both large and small formats so let me know where the best of the best are. My big learning's in this so far are much like I always get to:
1. Don't try to do to much. Do a few things really well. all my favorite places have only one thing in common.. they all and I mean all have small menu's
2. Set up a place where I would want to work. you can't expect it to be like the fish market in Seattle if you wouldn't like to be there everyday.
3. Don't over step the abilities of those that will be running it form the executives on down. Handing someone a tool they can't use isn't helping them and won't give them success.
