Salad Bars And Buffet Service

Salad bars are frequent fixtures in restaurants and are popular with both customer and restaurateur.The customer enjoys being able to custom make a salad with selections from a large bowl of greens, smaller containers of assorted condiments, and a variety of dressings.The restaurateur likes them because they take some of the pressure off the dining room staff during service. Many restaurants have designed unique salad bars that have become almost a trademark. Others may not have salad bars as part of their regular meal service but rely on them for efficiency at certain times, such as weekend brunch.

For successful salad bar service, it is important to keep several points in mind:

1. Keep the salad bar attractive and well stocked from the beginning until the end of service. Refill containers before they begin to look depleted, wipe the edges of dressing containers, and clean up debris scattered by customers.

2. Keep the components simple but attractive. Elaborately arranged salad bowls lose their effect as soon as two or three customers have dug into them.

3. Select a variety of condiments to appeal to a variety of tastes.Try both familiar and unusual items to make your salad bar stand out.There is no reason to restrict the choices to the same old stuff everyone else is serving.

There are two basic kinds of salad bar condiments:

• Simple ingredients. Nearly any item in the salad ingredient list on pages 676-677 might be selected.Your choice will depend on balance of flavors and colors, customer preference, and cost.

• Prepared salads. Marinated vegetable salads, such as three-bean salad, and cooked salads, like macaroni salad, are especially suitable.The choice is large.

Figure 21.2

Suggested arrangement of a salad bar. Key: (1) plates; (2) large bowl of salad greens; (3) condiments; (4) dressings; (5) crackers, breads, etc.

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Figure 21.2

Suggested arrangement of a salad bar. Key: (1) plates; (2) large bowl of salad greens; (3) condiments; (4) dressings; (5) crackers, breads, etc.

4. Arrange the salad bar in the following order (see Figure 21.2):

Plates.

• Condiments (put the expensive ones at the end).

5. Make sure your setup conforms to your state health department regulations.

6. Some portion control can be achieved by selecting the right size plates,condiment servers,and dressing ladles.

Continue reading here: Salad Dressings

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  • Hector
    What is salad bar buffet service?
    2 years ago