Weisberg, Karen
September 2006
FoodService Director;9/15/2006, Vol. 19 Issue 9, p30
Trade Publication
This article focuses on the increasing popularity of cook-to-order stations in the U.S. that provide entertainment, can accommodate individual requests and deliver a visually appealing and aromatic plate or bowl of food into the hands of customers in almost no time flat. Today's cook-to-order venues can be set up to offer a wide range of concepts, from traditional pasta or stir-fry stations to omelet bars, Mexican specialty bars, dessert bars and numerous other iterations on the customization theme.


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