Reinventing the Salad Bar

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Gone are the days of offering the salad bar as a space-filling, labor-saving, food-service alternative. The salad bar is back, and based on the amount of fast-casual salad concepts popping up all over the country, it looks like it’s here to stay. Concepts such as Sweet Greens provide seasonal featured salads, signature salads but also the ability to fully customize your salad from greens, to fresh produce, proteins, dressings, and more.

At Dartcor we are right there with the latest trends in food service. This year Dartcor rolled out our “Peak 4” bringing in four new, local, and seasonal additions each month to our salad bar. These items, such as “Richter’s Field Grown” Rhubarb, County Line Organic Baby Red Frill Mustard Greens, Fresh Shucked English Peas and Organic Millet, are added to the over 40 items available on our salad bar each day.

The ability to pick and choose what you want and how much you want has always been one of the benefits of the corporate salad bar. Now with more options, scratch made salad dressings served in sustainable server ware, and shallower vessels, the freshness matches the freedom to build your own lunch. That fresh customization matches a recent survey where 76% of customers prefer a salad they can customize.

While the traditional salad bar is far from innovative, the demand for local, sustainable, and “Better for You” selections has created a fresh new option for corporate food service.  At Dartcor Food Services, we are proud to partner with companies such as Baldor, Gargiulo Produce, and Fresh From Zone 7, who understand the commitment to seasonal, local produce is our focus for 2016 and beyond.


Alan Daehnke
Chief Innovative Officer
Dartcor Food Services


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