Salad bars are not always the most exciting thing at a restaurant. They are typically all the same and nobody gets too excited over them. There are some operators however that are making salad bars much more exciting. They are making sure that most things are fresh and never frozen. They are making sure that things are prepared in house. Finally many of them are changing things up daily by offering different options with grains and more.

Key Takeaways:

• A new trend in salad bars are having fresher produce with a regional flare.
• Another trend is to include varieties such as cottage cheeses or yogurts to enhance the quality of salad bars.
• To create a fresh salad bar another trend is to purchase local produce.

“Marywood University in Scranton, Pa., is now giving commuter students a discount at its dining hall each Thursday, the Wood Word newspaper reports.”

Read more: http://www.foodservicedirector.com/menu-development/menu-strategies/articles/how-5-operators-are-making-salad-bars-spring-life