An expanded salad bar has allowed the department to provide many more ingredients, says Baker. The bar always includes a choice of romaine and mixed baby greens, carrots, mushrooms and black olives. Additional options on any given day include edamame, seasonal vegetables, black bean and corn salsa, artichokes and several fresh fruit options.
Another notable improvement was the change from stainless steel trays to Bugambilia serving ware—aluminum dishes and trays coated with baked-on resin that hold food temperatures for extended periods of time and look good at the same time, says Baker. Available in several colors, the trays brighten the bistro and add eye appeal.