Have you ever been to a buffet where the salad bar was not full or not well lit? Most people react to a less than optimal salad bar with mistrust. However, you can maintain a profitable salad bar with these simple steps.
- Presentation is key. When purchasing a salad bar, always allow for sneezeguard lighting to market the product well. Moreover, the sneezeguard should allow for maximum visibility from the top. Sneezeguards with large canopies tend to obscure product. Instead of stainless steel pans, use decorative display dishes for more interest.
- Add an educational component. Great for healthcare and institutional settings, educate your customer on the nutrition value of the salad bar choices: use green tongs for high nutritional value like spinach; provide yellow tongs for items that are good for you but have caloric content like Chic peas; and have red tongs for items to be used sparingly like bacon bits! Use the same strategy for your dressing ladles. A color coded helpful chart will help engage your customers
- Strategically choose your counter length and type. Consider your menu goals and floor planning when deciding on your salad bar length. Also factor in how well the staff will be able to keep the salad bar completely stocked at peak times. Traditional refrigerated cold well salad bars are still the standard; I recommend using lexan templates to drop in crocks, etc. for the best look. Frost tops are also available for more dessert type items. Cold air flow counters without wells help minimize the institutional look and market product well.
Please see our website at www.dietaryequipment.net to help you started on your next salad bar! Thanks Again.