Building a Better Salad Bar

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

Greenville County Schools in South Carolina found simplicity was best when it came to its salad bars. Eileen Staples, director of food and nutrition services, says she tried adding more variety to her bars but it wasn’t successful. “We have found that it needs to be simple,” she says. “We combined all the vegetables into the serving bowl and allow students to choose their protein items. Too many items slows service, giving students less time to eat or making them return late to the classroom.”

Greenville’s salad bars, called vegetation stations, are offered as a reimbursable meal when the salad is paired with a whole-grain bread stick and one of the rotating housemade soups.

The district also uses the Go, Slow, Whoa spotlight identifiers on its salad bars to help students make healthier decisions.  

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Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

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Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

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Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

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Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

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