Chopped Salads
Chopped Salads and the Parmesan Crusted Croutons leverage our current ingredients into added menu items. Simple operational step changes along with marketing approach to a wider audience will help deliver Jersey Mike’s in a new exciting way.
MENU
The Wedge
Our Wedge chopped salad is inspired by the classic steakhouse starter - shredded lettuce with chopped onion & tomato, crunchy bacon, our new Juiced Croutons all topped with Blue Cheese dressing.
Parmesan Crusted Croutons
The Juice isn’t just for your sandwich anymore - get our signature flavor baked right into our new Parmesan Crusted Croutons. Made fresh in-store, these cubed Italian bread croutons are sprinkled with the Juice, baked until their crispy brown under a sprinkle of parmesan cheese.
Garden Caesar
Our Garden Caesar chopped salad is created from classic Jersey Mike’s ingredients - shredded lettuce with chopped onion & tomato, banana peppers, parmesan cheese and our new Juiced Croutons all topped with Caesar dressing.
OPERATIONS
VIDEO
The Wedge
Garden Caesar
Parmesan Crusted Croutons
FREQUENTLY ASKED QUESTIONS
Chopped Salad
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The Chopped Salads were designed with speed in mind; delivering a new healthier option without sacrificing speed of service on the line. Since there are no additional SKU’s or smallwares, and very few operational changes, building a salad should take the same or less time to make than building a Sub Bowl. The Chopped Salads don’t require additional ordering or planning to launch. Parmesan Crusted Croutons would be a new offering but made with existing ingredients and using day old bread to reduce waste.
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We are introducing the Chopped Salad platform as a new offering that will appeal to those looking for a healthier option or a signature build that’s different than a Sub Bowl. This menu includes NO new SKU’s so it can be made with everything currently in store. The salads are also designed with classic Jersey Mike’s flavors in mind and very few operational changes to maintain the speed of service in the restaurant. The platform cross-targets two main demographics: women and health-conscious diners. In targeting women, we will also be removing the family “no-vote”. This is when one member of the family decides to veto a particular establishment because they feel the brand doesn’t offer something for them. Secondly, for customers that look for a lighter lunch and do not want all of the carbs and calories from bread, this lineup will also target lapsed or infrequent consumers who feel that the core lineup has gone stale for them as they seek healthier options.
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The Chopped Salads were designed with a specific recipe, but customers can certainly customize their vegetables at no extra cost. If the customer wants to add meat or cheese to their salad they would be charged the same way as they would for extra meat or extra cheese. If a customer wants more than one meat and/or cheese or a specific combination of meats and cheese - the recommendation is to order a Sub Bowl. Croutons would be add-on to the order for $0.60.
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These specific Chopped Salads are being offered as a limited test item to gauge interest and customer perception, as well as operational feedback from testing locations. There is potential for growth in the category, adding protein, if the test is deemed successful.
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We recommend that the dough cutter (chopper) be kept as close as possible to the scaper in the trough. Many sandwich lines have a secondary side car to the trough that is perfect for holding the chopper. You can also keep it in a 1/6 pan or in the backup trough if there is open space on the line behind you.
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Yes, the deli paper provides an additional barrier for food safety. We also want to keep that sprinkling board clean and without cutting marks. Deli paper will be needed whenever veggies are being chopped.
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Absolutely. Both salads work very well with any dressing. We have these as recommended dressings but customers can get it switched if they want.
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The parmesan cheese can be kept in a small 1/9 pan as close as possible to the end of the sandwich line. This may be on the top shelf of the deli case or in the case directly behind the line.
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Each store will receive a menu board panel, a sneezeguard cling, and 200 coupon cards for a free salad which testing locations will be reimbursed for. The Chopped Salad will also have a Bowl category on the Jersey Mike’s app and be promoted online.
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Yes, we are using the 1.5 oz packets to assist in longer shelf life for the salads and increase the speed of service when building the salads. Stores do not need to order dressing packets to start the test. Cases will be autoshipped to stores (Blue Cheese, Creamy Caesar) the week of June 26. Reorder as needed.
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Customers can get an additional dressing packet at no additional charge.
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We understand this is definitely a consideration for the test. This process started by chopping a whole head of lettuce but found this to be very disruptive to crew members when working the line - also storage of the full heads of lettuce was an issue. While this isn’t a true Wedge we hope customers understand it’s more of an “inspired” Wedge - the Jersey Mike’s version. We have the large images on the menu panel to help convey this as well as the cling.
Parmesan Croutons
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Once baked and cooled, croutons have a shelf life of 3 - 4 days stored in the bread rack or bagged for sale.
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Fully baked and cooled trays of croutons can be covered with an additional pan and placed on a lower level of the cooling rack. For chopped salads on the line, store the croutons in an extra cambro but ensure the lid is not air-tight as moisture will degrade the quality. Ideally, this is a clear container or 1/6 pan near the end of the sandwich line, this will make it easy to add to the salads at the end of the build and give customers a chance to see them.
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We recommend that you use White sub bread only because the Rosemary Parmesan is already baked and the parmesan has a tendency to burn on second bake.
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The best place for the bagged croutons are wherever they are most visible to customers without being in the way of your operations. Each store displays grab-n-go items differently but the best places that we’ve found are:
1. In a wood crate/basket near the POS
2. on top of the sneezeguard
3. On the ledge where the sneezeguard meets the counter or even on top of the deli case.
This is one of the elements of the test that we expect feedback to come from the field so we can make a better recommendation.