1. Giving customers a choice
When Johns Hopkins Health System in Baltimore had to shut down its self-serve salad bar due to COVID-19, the dining team sought to find a way for customers to still be able to customize their meals rather than be forced to take premade options.
The team retrofitted a space in the cafeteria into a build-your-own salad concept called The Greens Project. Here, diners can select toppings for their salads, which are assembled by staff. Customers can choose from around 60 different toppings ranging from salmon to artichoke hearts.
“We get great reviews,” Senior Director of Food and Culinary Services Angelo Mojica says. “Our customers love it. They love to be able to make a choice.”