6. Many Choices
• Serve many fresh
vegetables in salads,
on salad bars and in
composed salads.
(Broccoli, cauliflower,
cabbage, cherry
tomatoes, mixed
greens).
7. Selection
• Serve at least four or
five fruits a day.
Orange wedges are
a favorite.
11. What is Visual Merchandising?
Most important component:
CUSTOMER
• Attract attention, connect, engage,
encourage, involve
• Create customer comfort or give them a new
experience
• Change a passive looker
• into an active buyer
41. Décor
Where to add décor?
• On top of salad bars
• On walls and decorative shelves
• Hanging from ceiling
• Accenting serving lines
• Brightening soffits and overhangs
• Enhancing cooler and freezer tops
• Decorating case and countertops
• Anywhere you want to add ambiance or focus attention
42. Décor
Create focal points
• Gather décor together to make a statement;
don’t scatter haphazardly about
• Easier to set and maintain
• Does not impede service
48. Communication
Entrance Signs:
• Form a first impression
• Can be changed daily, weekly,
bi-weekly, monthly
• Highlight & announce new items
• This would be a great spot to provide
information on nutritional programs.
• Prepare the customer.
54. Communication
Counter Signs
• Display specials, new offerings, programs and
nutritional information
• Available in many different styles from metal to
plastic, from insert to write-on
• As with any write-on signs, put the marker in the
hands of someone with a creative flair and good
penmanship. These signs are great but mean little to
the customer if they are illegible.
56. Communication
Cling-It
• Allows you to place tags in the correct place-
normally beside, behind or in front of the
product!
• Freestanding, Clip-on