Introducing : The Equitable Saladbar That Will Give You The Green Feeling !
« Ladies And Gentlemen…drum roll please… »
Introducing : The Equitable™ Saladbar !
This is one of the greatest innovations there has been under the sun. The purpose is to achieve “Green Equitable” feeling. It starts with the simplest pavement out there and stretches right through the saladbar, the dining tables, the walls, the kitchen, the floor and everything all to make you feel the effects of a real green and healthy environment.
Whether you are alone, with family or with colleagues, you will get an experience that you will never fathom.
What are some of the features in here ? 
- Saladbar- this is the integral part in the whole room. This is the focal point that has been given priority. It is that place where customers get to see and the impression starts right there.
- The interior space- the interior is amazingly built with the best materials there is. With tables, comfortable chairs, and the lounge that depicts nothing but the “green feeling.” All these will give you the green experience that you will never get elsewhere.
- Equitable area- this is where connection via PC, iPhones and cell phones is possible. Clients feel at home while connecting their friends and families from this area. The equitable area has the following options: modular tables, common table and common seat. All these are close to mobile phone chargers and high-speed Wi-Fi.
- Green gifts- this is the epitome of the day. Clients can see, admire, and buy the displayed green is better.These are green healthy foods that you will never get in any restaurant around the world.
- Logos and branding- these are put in strategic places to ensure they are seen in order to sell the brand name.
- Facade and access- it is simply the walking area that allows all the clients to walk with ease when inside the “green bar”.
- Graphics and colors- this is one area that is vividly expressed by the colors and decorations that emanate from nothing but green.The landscape, the drawings of the menu, the products are all drawn and placed all over this area.
The Saladbar Equitable is an experience that will help you enjoy your stay as you go green !
Franchisees testimonials : read interviews from Green entrepreneurs !
Xavier Fouchereau is a Green is Better franchisee in Aubagne (France) since 2014
He recalls his first steps alongside with Green is better :
EVA (Green Is Better) : Can you introduce yourself in few words ?
Xavier Fouchereau (X.F) : I’m 42, I’m married, one child. I worked for 16 years as sales management and financing manager in the car business (Ford and Volkswagen 3 years 13 ) before joining McDonald’s for 4 years. I went through all positions to second restaurant assistant (Assistant Director).
EVA : Why the system of the franchise, and GREEN particular network ?
X.F : Green is an innovative concept and topical ( eat – move, eat 5 fruits and vegetables / day … ) that attracted me during a trip to New York.
I chose the franchise system because the franchisor holds in his hand all necessary tools for the development, support, and the success of our restaurants, while limiting the risks. Training a new concept, the daily support of a motivated team on many issues (marketing, advice, central purchasing, accounting…) strongly motivated me to choose Green is Better).
EVA : What did you get your franchisor so far ? What do you expect in the future ?
X.F : Expertise, listening, counseling, daily accompaniment : the Green Attitude respect to my clients. But also confidence in the operation of my own business !!!
I look afterwards the same daily support to maintain the positive beginnings of my restaurant and quickly develop a second and a third point of sale in order to be a Green Development reference in the South of France.
Want to meet Xavier ?
https://www.facebook.com/greenisbetterAubagne
ZI Les Paluds-Centre Agora -13400 Aubagne-FRANCE
Tel : +33981396656
Aurélie JEANNOT is a Green is Better multi-unit franchisee in LYON (France) since 2012
EVA : Hello Aurélie ! What were you doing before you became a « happy » Green franchise owner ?
Aurélie JEANNOT : Before investing in Green is Better franchise, I worked for a large company.
EVA : What was your ambition when you stopped working for a boss ?
A.J : I had severals… First of all, I was living in Paris and I wanted to move to Lyon. Then, I was in my 30’s, had young kids, and I thought that it was the best moment to do this project. I realized that I wanted to run my own business !
EVA : Why in the franchise business ?
A.J : I chose to start with a franchise because I was employee before, and I needed to be advised, helped by someone experienced…especially because I couldn’t imagine myself creating something alone.
EVA : Why Green ?
A.J : Actually, the Green Is Better « work rhythm » suited me from the start. My main goal was to balance work and family and I knew it would be possible with Green is Better franchise.
EVA : How Green supports you everyday ?
A.J : First, the Green Crew helps me with purchases. It is very helpfull because I don’t have to think about making negotiations, which is usually very complicated to me.
And they are also here for all the little problems in everyday life, when something breaks down or when I need a document or some information.
EVA : Could you give some benefits to future franchisees ?
A.J : The benefits as a franchisee ? You’re your own boss and that is a great experience ! And nevertheless you’re followed, they give you a lot of good advice, they are one clic or call away if needed, always ready to help.
EVA : Any disadvantages… ?
A.J : I don’t see it for the moment… Really…. I can’t see any disadvantages of being Green is Better franchisee.
EVA : And if you had to change something ?
A.J : I’m a very happy green member. First because I have the green life that I always wanted to have, and my business is doing well !
Yes, so far I’m a happy business woman !
EVA : Recently you’ve opened a second Green saladbar . How do you manage your 2 businesses ?
A.J : Indeed , after 3 years with my first Green I’ve decided to take a partner for the second Green restaurant . We share the work ! and everything goes faster for this second unit.
Experience is THE key matter !
Want to meet Aurélie ?
Addresses :
Watch others testimonials in video HERE
Franchisees testimonials : read interviews from Green entrepreneurs !
Xavier Fouchereau is a Green is Better franchisee in Aubagne (France) since 2014
He recalls his first steps alongside with Green is better :
EVA (Green Is Better) : Can you introduce yourself in few words ?
Xavier Fouchereau (X.F) : I’m 42, I’m married, one child. I worked for 16 years as sales management and financing manager in the car business (Ford and Volkswagen 3 years 13 ) before joining McDonald’s for 4 years. I went through all positions to second restaurant assistant (Assistant Director).
EVA : Why the system of the franchise, and GREEN particular network ?
X.F : Green is an innovative concept and topical ( eat – move, eat 5 fruits and vegetables / day … ) that attracted me during a trip to New York.
I chose the franchise system because the franchisor holds in his hand all necessary tools for the development, support, and the success of our restaurants, while limiting the risks. Training a new concept, the daily support of a motivated team on many issues (marketing, advice, central purchasing, accounting…) strongly motivated me to choose Green is Better).
EVA : What did you get your franchisor so far ? What do you expect in the future ?
X.F : Expertise, listening, counseling, daily accompaniment : the Green Attitude respect to my clients. But also confidence in the operation of my own business !!!
I look afterwards the same daily support to maintain the positive beginnings of my restaurant and quickly develop a second and a third point of sale in order to be a Green Development reference in the South of France.
Want to meet Xavier ?
https://www.facebook.com/greenisbetterAubagne
ZI Les Paluds-Centre Agora -13400 Aubagne-FRANCE
Tel : +33981396656
Aurélie JEANNOT is a Green is Better multi-unit franchisee in LYON (France) since 2012
EVA : Hello Aurélie ! What were you doing before you became a « happy » Green franchise owner ?
Aurélie JEANNOT : Before investing in Green is Better franchise, I worked for a large company.
EVA : What was your ambition when you stopped working for a boss ?
A.J : I had severals… First of all, I was living in Paris and I wanted to move to Lyon. Then, I was in my 30’s, had young kids, and I thought that it was the best moment to do this project. I realized that I wanted to run my own business !
EVA : Why in the franchise business ?
A.J : I chose to start with a franchise because I was employee before, and I needed to be advised, helped by someone experienced…especially because I couldn’t imagine myself creating something alone.
EVA : Why Green ?
A.J : Actually, the Green Is Better « work rhythm » suited me from the start. My main goal was to balance work and family and I knew it would be possible with Green is Better franchise.
EVA : How Green supports you everyday ?
A.J : First, the Green Crew helps me with purchases. It is very helpfull because I don’t have to think about making negotiations, which is usually very complicated to me.
And they are also here for all the little problems in everyday life, when something breaks down or when I need a document or some information.
EVA : Could you give some benefits to future franchisees ?
A.J : The benefits as a franchisee ? You’re your own boss and that is a great experience ! And nevertheless you’re followed, they give you a lot of good advice, they are one clic or call away if needed, always ready to help.
EVA : Any disadvantages… ?
A.J : I don’t see it for the moment… Really…. I can’t see any disadvantages of being Green is Better franchisee.
EVA : And if you had to change something ?
A.J : I’m a very happy green member. First because I have the green life that I always wanted to have, and my business is doing well !
Yes, so far I’m a happy business woman !
EVA : Recently you’ve opened a second Green saladbar . How do you manage your 2 businesses ?
A.J : Indeed , after 3 years with my first Green I’ve decided to take a partner for the second Green restaurant . We share the work ! and everything goes faster for this second unit.
Experience is THE key matter !
Want to meet Aurélie ?
Addresses :
Watch others testimonials in video HERE
New Liquid capital Requirements : $59,000 to Get Your Own Green Restaurant Started !
There’s no Better Time to Quit Your unsatisfying white collar Job !
Own your Green is Better franchise in 2015 !
The Green is Better chain has been established and running successful in 17 countries and now we plan to enter the US market.
Our entry into USA will provide opportunities for potential franchises. As we see it, there are limited options for clean, healthy, affordable yet delicious in having luch and diner in USA. Hence, our path is very clear. This gap of healthier eating options can be filled with Green is Better and we believe it will be as successful or even more than it was in other countries. We aim to make it one of the top 10 franchises of USA.
First step to own your Green is Better franchise : fill out the form available online. While your application approved, get on the Green is Better bandwagon as it is surely going to give you great returns and no more grueling hours at your unsatisfying white collar job !
Green is Better franchise benefits
Now you will wonder why you would want to invest $59,000 in a franchise that you know so little about. But take a look of these 5 key-points that will certainly get you interested :
1. Financing Assistance : some of you may be very interested in this franchise, but may not have $59,000 initial investment amount. But there is nothing to worry about as we provide Financing Assistance (via third party).
This means that you will only have to pay a liquid capital of 30%, i.e. $18,000 to get started.
2. Expert Guidance : we like to stay with our partners throughout their journey and provide any assistance that they may need. Hence, we provide consultants and brokers that can help you with any insurance, accounting, real estate, and even legal matters !
3. Marketing and Promotional Design : we provide the popular turn-key marketing system to our partners. This is a solution that can be very easily deployed into the current business by a third-party and can be used instantly. It involves a replicated website of the company so you do not have to make your own, training program, as well as a billing system. This solution ensures that our partners are up and running easily without facing any problem or delays.
4. Worldwide Growth : we also award our partners large and exclusive protected territories. But remember : « Don’t let this opportunity pass, as territories won’t last ! »
5. International Adaptive Business Model :
We recognize costs, restaurant size, venue, design, supply chain availability and other Green Is Better customary system standards may vary from country to country. That is why we built our international business model to be flexible to easily adapt to and reflect a country’s specific requirements if needed. We purposely designed Green Is Better to have one of the lowest initial investment costs in the “better Salad” category and fast-casual category in general. Also, our restaurants can operate in a variety of footprints and venues from airports, stadiums, malls, military bases and recreation areas. Franchise fees and royalties are based on the specific details of the plan and goals you have for your country. Let us know your needs and we will work with you to make it happen.
6. Empower Yourself ! :
Green Is Better is proud to be one of the most progressive food service franchises worldwide.
When you join our Green Community, we supply you with a powerful set of tools to help bring your business to the front of the pack :
• Elite name-brand recognition
• Proven franchise model
• Competitive marketing strategies
• Dynamic consumer engagement
Green is Better is actually the Better way !
Green living is now becoming a lifestyle for a lot of Americans as well as people around the world. With people cutting back on burger fast food chains and sodas, the world is looking greener and greener.
This has made way and a niche for a new fast food option like our Green is Better Salad Bar.
The Green is Better salad bar offers many fresh toppings, options and a little dressing for a very healthy albeit yummy spread.We also offer light desserts to curb the sweet cravings of our customers. At Green is Better, we believe in going Green ALL the way. Even our containers are made eco-friendly for takeaways as well as in the restaurant seating.
What is Green is better ?
We started Green is Better in 2007 when our team realized the Green Attitude Concept while staying in New York. We came up with the idea to export this concept in France as well as adapt it to each country’s healthy and balanced diets.
Hence, a new fast food concept, Green is Better came to life that offers a range of salads and complete yet balanced meals that are served in Green spaces or take away as well. This concept relies on the trend of more and more people now opting for healthier food options. We started this business off with prevention campaigns against obesity, fast food and the importance of 5 fruits and veggies per day. Through this, we made the public aware of the importance of a well-balanced diet.
Ready to get started ?
Take the next step NOW : Green Is Better is a Top-10 Low-Cost Franchise to Buy !
So, Fill out the form today, and start your new Green life !
The Green Crew.
HERE’S A QUICK WAY TO SAVE TIME WHILE OPENING A RESTAURANT
Restaurant grand opening is a very important event considering proper planning, financing and plenty of hard work. Grand opening depends on the strategies the owners of the restaurant use in order to capture the targeted guests as well as time of the year for the event to take place should be measured.
The main goals and objectives of the grand opening of restaurants are to introduce the restaurant to the community and provide a perfect opportunity to introduce people to choose the restaurant for regular dining, catering jobs and instant exposure. Therefore, a grand opening is a festive event celebrated and displayed to the public to represent certain openings. Things Miss Rahmouni Sarah should observe during the grand opening of the restaurant in Marrakech Morocco.
Most important before the opening of the salad franchise, the owner should obtain permits and license from relevant authorities, as local requirement is fundamental. Grand opening of the restaurant should be planned at least 120 days before the material date. Fortunately, Green is Better’s dedicated marketing support is here to help ! Several duties should be assigned to employees to help in monitoring the timeline and thus helping in delegating tasks to others. As the grand opening date approaches, an event schedule should be drafted to help in outlining the exact time of the event and how it should be conducted. Food is the most important aspect to consider when creating potentiality to the guests, as soft drinks are applicable. This reflects and generates ideas on what they expect from the restaurant. This concept determines the future structure and organization of the business towards the guests.
This event should not be costly as such, but it should possess some uniqueness focusing on the overall subject of the restaurant. This occasion creates an opportunity in terms of differentiating the opening salad franchise as compared to others in the surrounding area. At the end of the event, guests should leave with a long lasting visual notion accompanied by a story about the restaurant. In most cases, a good number of guests come from within the location of the Salad franchise restaurant and thus it is important to be familiar with the neighborhood. Basically, this helps to gather information since guests are eager to determine the newest and utmost improvements in order to accomplish their prospects. Miss Rahmouni Sarah should think of something ridiculous resulting different reactions from the community as well as attracting the attraction of the media.
Miss Rahmouni Sarah should be prepared well before hosting the grand opening of the restaurant.
« …the technical and marketing support of Green is better has been very helpful from my first up to the fifth’s opening in Morocco ! It’s an incredible adventure and I am so happy about my Grand opening ! …who could have predicted in 2011 that I would open five Green in the next four years ? ! …
…one advice to futures Green partners ? : if I can make it there, you’ll make it everywhere ! «
Occasionally many restaurants have made several mistakes while handling huge crowd. It is hard to measure the number of guests who will be present at the event, including the media. It is the responsibility of the owner to be sure that the management and the staff are capable of handling the guests under normal circumstances. During the event, the first notion made towards the community at large signifies the stability of the operations regardless of the planning of the event. For instance, there is a possibility of something more newsworthy likely ; to happen in any event no matter how well you plan, but more emphasis should be on hopping and trusting for the best.
Planning for the media through public relations efforts plays a considerable role as the event itself. Poor planning regarding to the event may result to unusual happenings. Restaurant grand opening requires both the timeline and a well structured schedule to determine the publicity of the event in handling media representatives. Distributing press release and media alerts will provide crucial event information to the public at least two weeks to the material date. In addition, flyers should be provided to the neighborhood and business places indicating the menu of the restaurant accompanied by promotional offers during the grand opening.
Numerous opportunities are created by the media assuming that the owner of the restaurant has information to give out to the public. During the event, information about the restaurant should be available in the form of a press kit. This information should contain the background information about restaurant, biographies of the owner of the restaurant, promotional items of the restaurant and current press release of the Salad franchise Green Is Better.
Timing is essential in the sense that the event should be well conceived by the guests considering other events taking place at that particular place and time. Time posses certain impact either by increasing or by decreasing the interest of the grand opening of the restaurant. Weather conditions moreover, should be observed while setting the date for the grand opening of the restaurant as well as determining the most favorable between day and night. The target audience determines the time in most cases in order to create a fair ground to guests.
Involvement in local organization creates support and publicity towards the grand opening of the restaurant. In particular, groups participating during the event consequently will contribute towards the success of the grand opening. Miss Rahmouni should join the local chamber of commerce to help in decision making and exposing the restaurant with a wide range of coverage. Business allied groups create opportunities in terms of building affiliations with the neighbors where the restaurant is located resulting in growth of network to any business owner. In essence, the likelihood of a successful event is determined through support from professionals, invitation of celebrities and political representatives which in turn increase media consideration and photographers from local newspapers.
Teaming with locals is a great adventure to promote restaurant grand opening leading to increase in attendance. In general, the community can present more possibilities for media coverage positioned as the main donor towards the grand opening of the event. Lower rates from the entertainers should be encouraged to support donations associated towards the event. Miss Rahmouni should ensure that the tone of entertainment suits the event. It should not disturb other businesses or prevent customers from having a tranquil experience.
In conclusion, a successful grand opening requires support and special surprises to the guests to encourage them to return back again. Free food should be offered and other discounts to popularize the restaurant not only in Marrakech Morocco but also globally.
We’d be happy to meet you there :
Green Is Better, Av. Abdelkarim El Khattabi, Borj Menara 2 building, Marrakech.
Want to connect with Sarah ?
sarah@greendev.ma
+212 5376-72939
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More testimonials HERE
Open a salad bar new to the U.S. with the best salad franchise around by filling out the franchise application form from Green Is Better.
Green Is Better Saladbars - The Blog 