The lines between foodservice channels have been blurring for a while now. But those aren’t the only walls coming down. More and more, foodservice operators are targeting their one shared foe: the home kitchen.
Whether you’re making them to order, selling them from a grab-and-go cooler, using a commissary or leaning on suppliers for product development, salads are polarizing, pricy and extremely perishable. Carefully consider flavor trends, food costs, customer demographics and execution to ensure a fresh, safe and appetizing offering.