Building a Better Salad Bar

Directors share tips for success and offer insight into how new meal regs are forcing changes.

Shelly says self-serve dressing and some toppings like shredded cheese, croutons, sunflower seeds and dried cherries were not successful for use on the salad bars. “We found children putting large quantities of ranch dressing on everything, not just salad,” she says. “The same happened with the toppings; students were building a snack plate, not a salad plate.”

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