A Field Guide To Salad Bars In Schools - Minnesota Department of ...

TIP: Check out the Vermont FEED for a very helpful guide to doing taste-testing in the school,
classroom or cafeteria: http://www.vtfeed.org/materials/guide-taste-testing-local-foods-schools
STEP NINE: Train and prepare staff
• Include staff in the entire salad bar process; the more they are included, the more
supportive they are likely to be.
• Address any questions and concerns they may have about implementing a salad bar
TIP: Check out the training section starting on page 29
STEP TEN: Grand opening
Have a big launch! Include banners, ribbons, non-latex balloons and nutrition education
materials. Encourage the staff to have fun. For example, they could dress up as all of the colors
of the rainbow to match the salad bar. Invite teachers, parents and others to join the students in
eating from the salad bar.
TIP: Use the salad bar checklist on page 40 to make sure that everything is ready and in place for
your grand opening.
STEP ELEVEN: Adjust purchasing orders
For the first few weeks quantities may be difficult to predict. Once salad bar participation has
stabilized, you will be able to develop a standardized recipe. You will also be able to see how the
salad bar performs compared to a variety of hot lunch items.
TIP: Check out the “Quality Intro” section of Fruit and Vegetables Galore (available at
www.fns.usda.gov/tn/resources/fv_galore.html) for ordering tips.
STEP TWELVE: Production records
Accurate production records are essential to figure out how much of each item was prepared
and served, how much was left over and how many students participated.
TIP: Check out the Production Log on page 38 and Temp Logs on page 26 for templates.
A Field Guide to Salad Bars in School 6