When setting up your salad bar you need to think about diner appeal, hygiene and minimising waste or spoilage. Our chefs share their tips for preparing and presenting salad bars:
Nobody wants to eat soggy, brown or limp salad ingredients. Use these tips to boost diner appeal for your salad bar and to reduce waste and spoilage too:
There are some must-have ingredients every salad bar needs like tomatoes, salad leaves and cucumbers. Additional ingredients should be tailored to your target audience:
Dressings take a salad from dull to delicious. Give a choice of 5-7 dressings, such as mayo, French, Thousand Island, oils and vinegars, plus advice on how they can combine 2 or 3 of those dressings together.