Focus on texture and color: We do an Under 500 calorie meal, which is made from recipes that have been approved by a registered dietitian. I think that selling that meal all comes down to the way it looks. People eat with their eyes first. To make it look as appealing as possible, we really focus on bringing those fresh ingredient colors to the forefront. The same goes for our new approach to our salad bar. We started using more upscale ingredients in our composed salads, such as quinoa, farro and tabbouleh. For example, we do a kale and avocado salad with sunflower seeds and cranberries, as well as a grilled corn, quinoa, feta and tomato salad—those feature lots of textures and colors. I’ve been serving between 75 and 100 people at the salad station every day.
—Ryan Deutsch, regional chef for CulinArt, Cadwalader, Wickersham & Taft LLP, New York