Make salads pay

June 1998
FoodService Director;06/15/98, Vol. 11 Issue 6, p113
Trade Publication
Discusses the efforts of food service operators to create exciting salad menus. Growth of hot/cold salad entrees; School cafeterias' capitalization of the popularity of ethnic cuisines; University of California in San Diego's updating of its Distinctively Light salad take-out concept; GTech Corp.'s offering of its salad bar with all items at 24 cents.


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