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BY CULINART

DESIGNED FOR FLEXIBILITY

Crafted for impact. Built for execution.

A fresh salad concept — whether self-serve or made-to-order — is one of the most important foundations in a café program. It signals freshness, quality and transparency while meeting the growing demand for customizable, betterfor-you options.

Guests appreciate the ability to control ingredients, portions and flavor profiles, which increases satisfaction and repeat visits.

SALADS

The Craft Salad Station offers a customizable, made-to-order salad experience. Guests select a lettuce base, optional protein and 3 or 5 toppings from a variety of vegetables, grains, fruits, cheeses and housemade dressings. Each salad is tossed fresh to order by a culinary team member and served ready to enjoy.

Curated or seasonal salads may also be featured to highlight promotions, wellness initiatives or limited-time ingredients.

SALAD BAR

The Salad Bar is a core station that allows guests to build their own salads from a wide range of fresh, local and seasonal ingredients. Standard offerings include a variety of greens, assorted vegetables, cheeses, house-made dressings, composed and marinated salads, whole grains, proteins, legumes and crunchy toppings. This station is available during both breakfast and lunch service; dinner where applicable.

FRUIT & YOGURT BAR

In the morning, the salad bar transitions into a fruit and yogurt bar. Typical offerings include seasonal fruits and berries, regular, Greek, and flavored yogurts, cottage cheese, hardboiled eggs, dried fruit, seeds and granola.

Spreads for toast and bagels are also generally provided during this meal period.

KETTLE SOUPS & HOT CEREAL

Our Kettle Station starts the day with hot cereal options like oatmeal and multigrain varieties, supported by simple accompaniments such as dried fruits, brown sugar, seeds and fresh toppings for guest customization.

As service transitions, the station features house-made soups with a variety of toppings like crackers, cheeses and fresh garnishes. This station offers a comforting, flavorful option that pairs well with salad bars and grab-and-go selections.

Proper holding and organized displays help maintain quality and presentation.

BREAKFAST FRUIT & YOGURT BAR

CONVERTING YOUR SALAD BAR INTO A FRUIT AND YOGURT BAR for breakfast is an efficient way to maximize space, equipment and labor you already have in place. By cross-utilizing fresh fruit, granola, nuts and toppings, you streamline prep while reducing waste across day-parts.

It’s also highly effective—offering a customizable, better-for-you option that drives participation, speeds morning service and turns an existing station into a high-impact breakfast destination.

DAIRY/OTHER (minimum 2)

STANDARD:

• Plain Yogurt*

• Flavored Yogurt*

• Whole, Peeled Hard Boiled Egg

ADDITIONAL ROTATION:

• Low Fat Yogurt*

• Greek Yogurt*

SPREADS (minimum 2)

STANDARD:

• Butter*

• Plain Cream Cheese*

• Jam/Jelly*

ADDITIONAL ROTATION:

• Flavored Cream Cheese*

• Sun Butter*

FRESH FRUIT (minimum 4)

STANDARD:

• Sliced Strawberries

• Cubed Cantaloupe

• Cubed Honeydew

• Red and Green Grapes

ADDITIONAL ROTATION:

• Blackberries

• Raspberries Blueberries

Cubed Pineapple

Sliced Stone Fruits (seasonal)

Cubed Watermelon (seasonal)

TOPPINGS (minimum 4)

STANDARD:

• Plain Granola

• Dried Cranberries

• Sunflower Seeds

ADDITIONAL ROTATION:

• Raisins/Golden Raisins

• Chia Seeds

• Flax Seeds

• Pumpkin Seeds

* Items not clearly identifiable need to be labeled

GREENS

Small Accts: 2

Large Accts: 4-5

SALADS & SALAD BAR

PRODUCE/ OTHER

Small Accts: 6

Large Accts: 10

STANDARD:

• Chopped Romaine

• Mesclun Mix

• Baby Spinach

• Baby Arugula

ADDITIONAL ROTATION:

• Kale

• Frisée

• Radicchio

• Watercress

• Endive

• Iceberg

• Boston Bibb

• Beet Greens

• Lola Rossa

• Red Oak

• Green Oak

• Escarole

• Mizuna

• Tatsoi

• Mache

STANDARD:

• Tomatoes

• Broccoli

• Bell Peppers

• Cucumbers

• Shredded Carrots

• Red Onions

ADDITIONAL ROTATION:

• Red Beets

• Golden Beets

• Sweet Potatoes

• Cauliflower

• Corn

• Zucchini

• Yellow Squash

• Eggplant

• Mushrooms

• Green Peas

• Edamame

• Red Cabbage

• Butternut Squash

• Brussels Sprouts

• Purple Potatoes

• Asparagus

• Snap Peas

• String Beans

• Turnips

• Kohlrabi

• Apples

• Grapes

• Black Olives

• Kalamata Olives

GRAINS & COMPOSED SALADS

Accts: 2

Accts: 4

GRAINS STANDARD:

• Red Quinoa

• Brown Rice

ADDITIONAL ROTATION:

• Tri-color Quinoa

• Couscous

• Farro

• Freekeh

• Barley

• Wild Rice

• Wheat Berries

• Kamut

• Black Rice COMPOSED SALADS:

• Classic Caesar Salad

• Orzo Feta Salad

• Tabbouleh Salad

• Quinoa, Cucumber and Chickpea Salad

• Shaved Brussels Sprout Salad

• Kale Salad with Beets and Feta

See Webtrition for additional offerings

& CHEESE

PROTEINS STANDARD:

• Chicken

• Grilled/Roasted Tofu

• Boiled Egg

• Black Beans

• Kidney Beans

ADDITIONAL ROTATION:

• Buffalo Chicken

• Shrimp

• Salmon

• Steak

• Pork

• Turkey

• Flaked Tuna

• Pinto Beans

• Navy Beans

• Black Beans

• Lima Beans

• Chickpeas

• Lentils

• Falafel

• Tempeh

CHEESE STANDARD:

• Crumbled Feta

• Shred. Cheddar

ADDITIONAL ROTATION:

• Crumbled Blue

• Shaved Parm

• Swiss

• Pepper Jack

• Provolone

• Cotija

• Queso Fresco

• Shredded Mozzarella

STANDARD:

• Balsamic Vinaigrette

• Blue Cheese

• Ranch

• Creamy Caesar

• Balsamic Vinegar

• Red Wine Vinegar

• Olive Oil

• Lemon Juice

ADDITIONAL ROTATION:

• French

• Thousand Island

• Light Ranch

• Light Caesar

• Fat Free Raspberry

• Fat Free Italian

• Honey Mustard

HOUSE-MADE

• Buttermilk Ranch 107046

• Caesar 105853

• Dijon Mustard Vinaigrette 105852

• Balsamic 113395

• Soy Ginger 112350

• Tangy Blue Cheese 105799

• Green Goddess 105861.3

• Carrot Ginger 106585

• Chipotle Ranch 106713

STANDARD:

• House-made Croutons 105341

• Cranberries

• Sunflower Seeds

ADDITIONAL ROTATION:

• Raisins/ Golden Raisins

• Flax Seeds

• Chia Seeds

• Toasted Green Pumpkin Seeds

HOT CEREAL

Hot cereal is a versatile and cost-effective addition that expands breakfast variety while using simple ingredients and minimal preparation. Featuring a hot cereal station offers a warm, better-for-you choice that appeals to a wide range of guests.

GUIDELINES

HOT CEREAL

small accounts: 1–2 large accounts: 2–3

STANDARD:

• Hot Quick Cook Oats

ADDITIONAL ROTATION:

• Grits*

• Farina*

• Flavored Oatmeal*

TOPPINGS

minimum 3 daily

STANDARD:

• Craisins

• Sunflower Seeds

• Brown Sugar

OPTIONAL:

• Raisins/Golden Raisins

• Chia Seeds

• Pumpkin Seeds

• Honey

• Cinnamon (shaker)

* Items not clearly identifiable need to be labeled

• The daily hot cereal offering may vary by region based on local preferences and ingredient availability.

• Utilize the approved CulinArt flavored oatmeal recipes available in Webtrition to ensure consistency and quality.

KETTLE SOUP

Positioning soup near or adjacent to the salad bar creates a natural pairing that encourages guests to build a complete meal. When soup is visible and easy to access alongside salads, guests are more likely to add it to their order, increasing bundle rates and driving incremental sales.

GUIDELINES

KETTLE SOUP

small accounts: 1

large accounts: 2

STANDARD:

• Scratch-made CulinArt exclusive recipes

• Frozen Campbell’s or Heinz Chef Francisco soups require culinary leadership approval

ADDITIONAL ROTATION:

• One soup offering, rotate daily:

- Broth-based

- Thickened (cream, chili or legume)

- Vegetarian

• Two soup offering:

- One vegetarian daily

- Vegan once per week

- 1–2 cream-based soups weekly

- Beef soup once per week

ACCOMPANIMENTS

minimum 3 daily

STANDARD:

• Rolls

• Croutons

• Crackers

OPTIONAL:

• Breadsticks

• Tortilla crisps

• Oyster crackers

• Parmesan

• Crostini

• Sour Cream

• Shredded Cheddar

DO NOT serve breads or crackers with nuts.

• Use approved low-sodium bases or concentrated chicken broth.

• Vegetable stocks must be house-made.

• Do not thicken soups with cornstarch unless specified in the recipe or required for allergy accommodations.

• When offering cold accompaniments, maintain proper cold holding at 41°F

SEASONAL PRODUCE SELECTIONS

At CulinArt, our food-first philosophy centers on showcasing fresh, local and seasonal ingredients as the foundation of every menu. For your salad bar, this means prioritizing produce that is at its peak in both flavor and quality. Incorporating seasonal items not only delivers a better guest experience but also supports local growers and strengthens our sustainability efforts.

As you plan your salad bar, look for opportunities to rotate in seasonal toppings, greens and specialty items to keep the bar fresh, dynamic, and aligned with our culinary standards.

FALL & WINTER

Acorn squash

Apples

Broccoli

Brussels sprouts

Butternut squash

Cauliflower

Collard greens

Grapes

Grapefruit

Jalapeño peppers

Kale

Kohlrabi

Mushrooms

Pear

Pineapple

Pumpkin

Radicchio

Rutabagas

Sweet potatoes

Turnips

SPRING & SUMMER

Artichokes

Asparagus

Broccoli

Collard greens

Cauliflower

Chayote squash

Daikon radish

English peas

Green beans

Honeydew

Mushrooms

Mango

Mustard greens

Pear

Pineapple

Snow peas

Strawberries

Sweet corn

Sugar snap peas

Watercress

INGREDIENT SOURCING GUIDELINES

The quality of ingredients is essential

• Culinary Development has sourced the highest quality products to ensure the best results

• Use approved ingredients whenever possible to maintain standards and guest expectations.

ORDERING SUPPORT

Missing an ingredient on your MOG?

Submit a BuySmart case or call 1-877-499-3663

LOCAL PRODUCE UPDATES

Every unit should be receiving a weekly email which identifies local produce from their produce vendor

If you are not receiving these updates, contact your produce vendor or BuySmart.

LETTUCE WASHING PROCEDURE

1 UNPACK

Remove lettuce from packaging; discard any ties, bands or strings immediately

CUT

On a green cutting board, cut lettuce into bite-sized pieces (about ½ inch)

WASH

• Clean and sanitize the culinary sink

• Fill the sink halfway with cold water or produce cleaning solution

• Submerge lettuce—dirt will sink, and lettuce will float.

• Remove any damaged or wilted leaves and discard

• Use a spider to lift lettuce from the sink

DRY

• Place a clean lettuce spinner in a sanitized food service sink

• Transfer lettuce into the spinner, filling it halfway

• Spin for up to 2 minutes to dry completely

CHECK & STORE

• Inspect lettuce for dryness and cleanliness. Repeat washing/drying if needed

• Hold lettuce at or below 41°F until service

• DO NOT STORE WITH PAPER TOWELS OR SIDE

The Power of Preparation

The salad bar is one of the most popular stations and can strongly influence overall sales. Success depends on preparation. Use the following steps to guide your team:

PLAN WITH THE CHEF

Review the menu mix and identify items that can be cross-utilized to maximize efficiency and reduce waste

FOCUS ON CUTS & TECHNIQUES

Ensure vegetables are prepped with consistent cuts and cooked properly for both flavor and presentation

PRIORITIZE FRESHNESS

Prep daily and rotate stock to keep all items crisp, fresh, and safe for service

BUILD VISUAL APPEAl

Include a variety of colors and textures in both raw

Watch the video for the full tutorial!

VEGETABLES

• Blanched / Roasted Broccoli, Asparagus, String Beans, Snap Peas

• Roasted Corn, Sweet Potatoes, Cauliflower, Beets, Zucchini, Squash, Mushrooms, Eggplant, Brussels Sprouts

• Always feature a colorful mix of seasonal vegetables

FRUITS

• Apples & similar fruits Treat with acidulated water (use fresh-squeezed lemon juice)

BREADS & TOPPINGS

• ONLY house-made croutons allowed

PANTRY

CULINARY STANDARDS

PROTEINS

• Hard-Boiled Eggs Whole at breakfast / Chopped or halved at lunch

• Buffalo Chicken Grilled or Breaded

GRAINS

• Steam and chill before service

DRESSING

• Minimum of one house-made dressing

• ALLOWED CANNED ITEMS INCLUDE: Olives, Artichokes, Beans, Roasted Red Peppers

SEASONINGS & CONDIMENTS

• Pepper mill & salt available at all times

• Olive Oil, Red Wine Vinegar, Balsamic Vinegar, Fresh-Squeezed Lemon Juice in cruets

PRESENTATION & MAINTENANCE

• Rotate selections daily for freshness

• Label all composed salads, dressings and uncommon items with a PID (product identifier) card or CLEAR P-Touch label

Produce Market and Price Reports HERE

SALADS

• Stations are typically staffed by 1-2 culinary team members depending on café volume.

• Bowls and tongs must be washed after each use by a runner or porter - never reuse!

• All add-ons must be properly portioned and charged to maintain consistency and food cost control.

CHEF TIPS

Consider featuring curated or seasonal salads to highlight limited-time ingredients, monthly promotions, Wellness initiatives or Heritage Month recipes.

GUIDELINES

CHEF TIPS

Salad Bar

FOCUS ON FRESHNESS

• Feature regional and seasonal ingredients

• Keep items simple, colorful and well-seasoned

DRIVE VARIETY

• Rotate composed salads, grains and vegetables

• Cross-utilize ingredients across stations

MAXIMIZE VALUE

• Include heavier items like pasta and whole grains

• Supports stronger price-per-ounce performance

CLEAR IDENTIFICATION

• Label unique items such as composed salads and dressings

FOOD SAFETY

• Raw sprouts are not permitted in any CulinArt Group account.

STATION MAINTENANCE

• Maintain food levels and freshness

• Clean spills and surfaces

• Replace dropped utensils

• Refill plates and containers

• Monitor guest to prevent cross-contamination

Twice per year, updated SALAD BAR REFRESH GUIDES are released to support seasonal rotations.

Use these guides to introduce:

• Seasonal ingredients

• New composed salads

• House-made dressings

• Local and regional products

KEEPING IT COLD

Maintaining proper cold holding is essential to both food safety and quality. Ensure the refrigeration unit is turned on upon arrival each morning and confirm that the internal temperature is holding at 40°F or below before placing any food on the salad bar. Record this reading in the temperature log prior to service.

Do not overfill containers—keep food below the rim of the unit to allow for proper air circulation and consistent cooling.

For salad bars held on ice, completely fill the unit with ice before placing any potentially hazardous food items. Once containers are set, pack ice firmly around them, ensuring it reaches the same level as the food inside. Replenish ice as needed throughout service.

Always use and review food temperature logs to verify that items remain within safe holding temperatures. For best results, consider pre-chilling prepared items in the refrigerator or freezer before service to help maintain safe temperatures during peak periods.

QUICK REFERENCE CHECKLIST

Turn on refrigeration early – unit should be running at 40°F or below before setup

Log temperatures before placing food on the bar

Do not overfill – keep food below the rim for proper cooling

For iced bars – fill unit with ice first, then pack ice around containers up to food level

Pre-chill items when possible to maintain safe temps during service

Check and record temps throughout service; replenish ice as needed

Click HERE to access temperature logs or just scan the QR code.

BREAKFAST FRUIT & YOGURT BAR

SALADS

SALAD BAR

LAYOUT & FLOW

The salad bar layout should begin at the end closest to the café entrance. Always start with serving containers and lettuce, followed by toppings and finish with proteins, dressings, dry toppings, soufflé cups and olive oils and vinegars to create a natural guest flow.

CAFÉ ENTRANCE VIEW

SALAD (YOGURT) BAR - IMPORTANCE OF PROPER SMALLWARES

Proper displayware and smallwares help create a clean, organized and visually abundant salad bar that highlights freshness and variety. Thoughtful pan and utensil selection also supports smooth guest flow, improves portion control and promotes food safety while enhancing the overall guest experience.

5.5” SALT & PEPPER MILLS

SALT # 10050774

PEPPER # 10050773

EZ FIT SUPPORT FILLER BARS # 10217699

SIGN ID TAG WITH CLIP # 10049499 TO BE USED WITH CLEAR P-TOUCH LABEL

ECLIPSE ERGONOMIC SATIN TONGS # 10223835

FIT PERFECT FOOD PAN - WHITE FINISH # 10305042 AVAILABLE IN VARIOUS SIZES

ECLIPSE SERVING SPOON SATIN FINISH # 10291784 ALSO AVAILABLE IN SLOTTED

BUFFET PLATTER - WHITE FINISH # 10233497 AVAILABLE IN VARIOUS SIZES

POLYCARB JAR LID WHITE # 10264957

16 OZ. CROCK MELAMINE WHITE # 10265325

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

16 OZ. PRIMA OLIVE OIL BOTTLE # 10053184

OIL & VINEGAR BANDS SILICONE # 10326527

RAMEKIN LID ORGANIZER # 10197786

KETTLE SOUP & HOT CEREAL- IMPORTANCE OF PROPER SMALLWARES

Proper smallwares at the soup station support efficient service, portion control and a clean, organized presentation. The right ladles, crocks and garnish containers also help maintain food safety and improve guest flow.

CANISTER S/S CLAMP JUMBO #10040171

LOW PROFILE INSET #10182167

STAINLESS STEEL HINGED COVER #10061507

11 QUART COOKTEK INDUCTION KETTLE #10228323

TOPPINGS MIXOLOGY JARS

#CALM 1850 4 - 55NL 16OZ.

#CALM 1850 5 - 55NL 32OZ.

11 QUART INSET #10062398 Click HERE to

COOL TOUCH SHORT HANDLE LADLE #10048847

COOL TOUCH LONG HANDLE LADLE #10050624

11 QUART RETRO STOCKPOT RETHERMALIZER #10183791

FOOD FIRST TECHNIQUE

Salad bar standards at a glance

As one of the most visible and high-traffic stations, the salad bar plays a critical role in driving guest participation and sales performance. Consistent culinary execution is essential, with focus on product cross-utilization, proper preparation techniques, freshness, vibrant presentation, daily variety and well-seasoned composed offerings.

DRIVERS OF A SUCCESSFUL SALAD BAR

ESSENTIAL CORE STANDARDS

NO RAW SPROUTS

HOUSE DRESSINGS EVERY DAY

HOUSE-MADE CROUTONS ONLY

COOL GRAINS BEFORE SERVICE

MAINTAIN COLD HOLDING TEMPERATURES

ROTATE TOPPINGS FOR SEASONALITY

REGULARLY WIPE SPILLS AND DEBRIS

CLEARLY IDENTIFY COMPOSED ITEMS

RETAIL

RETAIL ADD-ONS SUGGESTED RETAIL PRICING (SRP)

Offering packaged snacks and bottled beverages alongside your salad bar enhances the guest experience while driving incremental sales. Strategically place items like protein bars, crunchy sides, better-for-you snacks, sweet treats, and premium water nearby to encourage add-on purchases and combo upgrades.

Fruit & Yogurt Bar

Packaged Snacks: protein/nutrition bars, nuts and trail mix

Bottled Beverages: premium water, juice, ready to drink coffee

Salad Bar

Packaged Snacks: hummus cups, roasted chickpeas or edamame, better-for-you chips, dried fruit snacks

Bottled Beverages: premium water, functional beverages, iced tea