Building a Better Salad Bar

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

New items on salad bars in Denver Public Schools include peas, black beans, pickled beets and an Italian green bean salad. Like Shelly, the district allows individual managers the option to use the salad bar at breakfast, by offering fruits and juice in the morning. Students have a choice of four vegetables and four fruits on the salad bar every day. Composed salads like a spinach salad, potato salad, coleslaw, and a cucumber and tomato salad are offered on the bars. When a composed salad is offered, it counts as one of the four daily vegetable offerings.

Sandy Grady, area supervisor, suggests using shallow shotgun pans instead of deep ones for unpopular items because it makes the bar appear fuller. She also uses large containers for popular items like watermelon so she doesn’t have to replenish as frequently. “Put the vegetables before the fruit as the students come through the bar,” she adds. The move entices students to pick up more vegetables.  

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Cost control.

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

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

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Industry News & Opinion

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 .

Industry News & Opinion

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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Industry News & Opinion

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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