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Equipment Notes: What Will Become Of The Ubiquitous Salad Bar?

Written by The Ashton Report

There are many reasons why salad (and soup and pasta) bars became a feature of so many foodservice operations. They saved labor, customers loved the all-you-can-eat and customization aspects, and as long as the operator paid attention to wastage and keeping the offerings looking fresh, they were usually very profitable.   Of course, the pandemic…

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The Ashton Report