Restaurant Salad Bars
Tips & Advice to help you make your decision on Restaurant Salad Bars
If you own or manage a restaurant, then you might need to purchase a salad bar that allows your customers to choose all of the toppings that they want for their meals. There are various types of restaurant salad bars that you might choose for your business. Exploring your options should help you choose an option that will meet your specific needs.
Some restaurant salad bars offer several feet of space that will allow you to offer your customers a wide range of toppings, soups, and other items. Other salad bars, however, are considerably smaller. These options might meet your needs if you offer a small salad bar. You might also want to look for salad bars that can keep certain foods cool while warming others. This could make it easy for you to keep your lettuce crisp and your soups hot. Your diners might appreciate having a wider assortment of cold and hot foods on the salad bar.
Business.com can help you compare your options. The links that have been listed at left have been chosen because they offer relevant information about salad bars. After you have visited several of these websites, you should know more about the various models that might appeal to you.
Restaurant Salad Bars Key Terms
Some key terms for operating salad barsBy J. Stoltzfus, writer/programmer LOCAL CITIZEN When it comes to getting a lot of healthy food out to a lot of people every day, restaurant salad bars are a premier option. The salad bar is basically a buffet composed of the choicest health foods available to the public: raw vegetables and greens. Other side items can make a salad bar more appealing to a wider clientele. Knowing about some of the basic key terms for food safety and running a salad bar will help managers know that their installations are set up the right way.
Traffic flow
One big consideration for restaurant salad bars is the way customers will serve themselves. Those responsible for setup can choose from circular, single line, or two-sided options to keep salad bar traffic flowing smoothly.
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Find out about traffic flow styles for restaurant salad bars at this helpful guide from big food supplier SYSCO.
Cold pans
One way to keep salad bar materials fresh is with cold pans: some models hold ice for cooling, others operate electronically.
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Find more on cold pans and a whole lot of other salad bar gear at this Food Safety Program guide.
Sneeze guard
The sneeze guard or shield is a way of protecting salad bar food from germs. A popular salad bar attracts many visitors, and without some kind of physical shield, many more germs will end up gravitating into the serving area.
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Get sneeze guard guidelines and more with this Work.com guide.
HACCP
Almost any food service operators will be familiar with this acronym, which stands for Hazard Analysis Critical Control Point. The HACCP food service standards are widely used and apply to salad bars and any other type of public food service.
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Get a detailed guide to HACCP from this FDA site.
Dipper well
Food service managers use this kind of setup to clean dippers used for scooping ice cream or other materials on a salad bar.
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Find info on dipper wells and more guidelines for food service at this guide from Berkeley.
Record keeping
Among the principles used by food service managers to promote freshness, record keeping is ultra-important in running salad bars. Knowing when to "turn over" food will help protect customer health and the success of the business.
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Learn about record keeping as a principle of greater food management at this page from the Michigan Department of Agriculture.
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