A refrigerated salad bar provides many good things for restaurants. They appeal to customers looking for a healthier option, help restaurants build their brand, and attract people not interested in the typical large plates at many eateries.

A refrigerated salad bar is easy to set up and maintain if you do it right. Follow these tips to ensure your cold bar is ready for service every time.

Easy to Prepare

Having salads on the menu is a great way to attract customers to your business. In addition, they’re easy to prepare and keep fresh for a long time.

Salads are a great source of fiber, which has many health benefits, such as helping to control blood sugar, decrease LDL cholesterol, and aid in weight loss. They also reduce the risk of heart disease and other gastrointestinal problems.

A refrigerated salad bar is an easy-to-use option that keeps the food at safe temperatures until it’s ready for a customer to eat. This type of equipment is ideal for buffets, cafeterias, and other self-service operations that serve fresh produce.

Unlike cold bars, which use ice to maintain an excellent storage area, refrigerated salad bars utilize refrigerants and a compressor to keep your produce safe. This allows you to use a less expensive power source and eliminates the need to drain the ice, which can become an ongoing expense.

Easy to Serve

A refrigerated salad bar can be the perfect solution for operators who want to streamline food service. Not only do they keep produce fresh and prevent waste, but all customers can use them to serve themselves, saving time and labor.

Salad bars can also be a great way to offer new items and attract lighter eaters. By providing a variety of fresh ingredients, you can appeal to a broader range of tastes and dietary needs, which can be hard to do with traditional menus.

To make the most of your salad bar, consider implementing a tile system that allows your staff to set up and clean up quickly. For example, with a Bugambilia” Classic tile system, you can quickly install full- and incremental-sized pans on the bottom of your cold well or bar. You can organize your ingredients with suitable dividers and ensure all the food is stored correctly.

Easy to Maintain

Having your salad bar set up in a refrigerated way will save you a lot of work and money. You won’t need to drain ice from the bottom of your table or pay for electricity.

Maintaining a refrigerated salad bar is more accessible. You can have an industry technician perform maintenance on your salad bar unit several times yearly to keep it in top working order.

In addition to regular service, you’ll need to clean and sanitize the air vents and the surfaces on which it sits. Moisture can cause mold and mildew to grow in these areas, so sanitizing regularly is essential.

Choosing the right food-holding equipment for your salad bar is also essential. Daniel tries to avoid glass-based countertops, as they are likelier to break. He prefers stone, instead, which will stand up to the heavy use and abrasion of a commercial-type salad bar.

Easy to Store

A refrigerated salad bar is an excellent addition to any food service establishment. Its sleek design and convenient accessories help make it easy to store ingredients.

When storing vegetables, you want to be sure they stay fresh and hydrated. Place a paper towel on the bottom and sides of any containers or bags to soak up moisture and keep your greens fresh longer.

This will also help prevent condensation, which can spoil your greens quickly.

In addition, it’s essential to know that some items on your refrigerated salad bar are considered Time and Temperature Control (TCS) foods and must be kept below 41 degrees Fahrenheit to avoid harmful bacterial growth. This includes cut tomatoes and leafy greens.