Main course salad concept blooms at college

The made-to-order sub sandwich concept in the University Union building at Northern Arizona University (NAU) had grown rather tired. That was obvious from the declining sales and satisfaction scores.

But what to replace it with?

What the school and its foodservice provider Sodexo came up with based on satisfaction surveys and focus groups was a visually, as well as culinarily, compelling concept called Turnip the Greens that is a more robust version of a smaller, simpler create-your-own-salad location (Garden Toss) already operating on campus. Students liked that salad location but were looking for even more from it.  

Turnip the Greens offers a plant-forward approach grafted onto a quick-service model that still allows plenty of individual customization and, for those in a real hurry, a choice of either pre-packed salads-in-a-jar that can be purchased quickly or a mobile ordering option for those who want customize ingredients and have it ready when they get to the station.

The signature touch of the concept is its hydroponic “living wall” of greenery that is used in the creation of the salads while giving visual testimony to the concept’s commitment to absolute freshness.

Customers can choose their own formulations from a range of greens, cheeses, toppings and dressings and have it made for them either before they get there (through mobile ordering) or while they wait (counter service).

The prepacked salads-in-a-jar option offers a variety of set formulations ranging from the fairly traditional Southwest cobb (bacon, avocado, eggs, roast chicken, grape tomatoes, corn, black beans, queso fresco and barbecue chipotle dressing on a bed of romaine) and caprese (mozzarella, grape tomatoes, red onion, basil and pesto vinaigrette on a bed of spring mix and romaine) to super healthy choices like powerhouse kale (quinoa, roast chicken, almonds, golden raisins, feta cheese and lemon rosemary vinaigrette on a bed of kale and spring mix) and strawberry dandelion (beets, cucumber, red onion, grape tomatoes, goat cheese and strawberry vinaigrette on a bed of dandelion greens and spring mix).

The concept has proved popular among students (and staff) since its introduction two years ago, with satisfaction scores related to the quality of ingredients, meal balance and availability of healthy options all in the 93 to 96 percent range. Sales have also grown 30 percent year-over-year.

NAU has one of the country’s largest populations of students living on campus, with more than 9,000 of its 22,000 enrollment living onsite.