Raising the Salad Bar
The salad bar–buffet concept is ripe for innovation. That’s the word from the experts who’ve seen the salad bar–buffet evolve from an idea that “was once considered to be something that took away from a restaurant’s cachet to one that has tremendous opportunity,” says Samuel Borgese, president and CEO of CB Holding Corp., the parent company of Charlie Brown’s Steakhouse, Bugaboo Creek Steakhouse, and The Office Beer Bar & Grill. As consumers become more mindful about watching what they eat when they eat out, the salad bar is one feature that satisfies what diners are seeking, Borgese says. The salad bar–buffet feature also allows people on their lunch hour to get in and out of a restaurant quickly with a satisfying meal that also offers good value.
The key to success, experts say, is all in the mix. It’s no longer enough to stock the buffet with a few salad dressings, some iceberg lettuce, and assorted shredded vegetables and expect that alone to drive business. Consumers are looking for much more: a variety of vegetables and protein options; seasonality in what’s offered; sourcing that comes from local farmers; organically grown produce when possible; and a sense of comfort that the food provided is free and clear of bacterial contaminants such as E. coli.
RestaurantNews.com provides restaurant press release distribution.
For more information: http://www.RestaurantNews.com/press-release/
