INTRODUCING THE SALAD BAR
Offering vs Serving
One of the main objectives of the salad bar lunch is to allow the
students the opportunity to choose their lunch and the portion size
that is best for them. In order to accomplish this goal, it is imperative
that coordinators, volunteers and teachers allow the students this
opportunity. It is might seem simpler and faster to serve, but the
students will miss out on a very important learning opportunity
– to choose a healthy lunch and to understand what portions
are best for them. Keeping this in mind, we ask that all volunteers
use the ‘OFFER VERSUS SERVING’ METHOD. This just means
that rather than serving the student, you offer them choices.
Encourage the students:
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To try something new. It may take a number of times before
a student will try something new, but familiarity helps in this
process. Tell them about the items on the salad bar.
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To select choices from all food groups offered. This is essential
to ensure that children are getting a well-balanced lunch.
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To take an appropriate portion sizes. It is important for students
to understand what they are eating. What is a serving of vegetables?
Help students to understand what appropriate serving sizes are
The Cart
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Built by Atlas Equipment in Toronto
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“kid friendly height”, allowing children of all
ages to serve themselves
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Refrigerated unit with storage underneath the unit for replenishing
during use
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The unit is lit to ensure product is seen at it’s best
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The unit has fold down plate rails on three sides
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Electrically compatible to normal outlets
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‘Sneeze guards’ included for hygiene purposes
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Mobile units on wheels, easily moved
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Approx.$3900 per unit including inserts
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Has been used to serve 120+ kids during the normal school
lunch period
Salad Bar Etiquette
Some of the most important manners to consider in using a salad
bar are:
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Pick up food with the tongs or spoons provided.
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Eat from your plate only after you have finished serving yourself
and are sitting comfortably at your table.
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Take only what you think you can eat as you can not return
the uneaten items to the Salad Bar. These uneaten items will
be wasted if not eaten.
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The sneeze guard is there to protect the food. Therefore,
only your arm and hand should go under the sneeze guard and
only when you are serving yourself.
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Each item in the salad bar will have its own serving spoon.
Please make sure they are only used in the food that they were
originally meant to serve.
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And most importantly, there are people behind you that would
also like to have a sampling of all the items offered so take
only what you can eat and try many items, not just your favourite!
A TYPICAL SALAD BAR DAY
9 TO 11
11 to 12
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Setting up the salad bar and lunchroom
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Ensuring salad bar unit is plugged in and cooling.
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Placing food trays in the unit
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Placing appropriate utensils with foods for serving
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Setting up extra table for plates, cutlery, etc. as necessary
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Ensuring condiments are in place
12 to 1 - Lunch!
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Supervising the salad bar process.
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Offer vs serve.
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Replenish items on the cart as necessary
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Ensure students are using the appropriate serving utensils
and are following salad bar etiquette
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Cleaning displaced food as the line progresses
1 to 2
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Clean up and preparation for next salad bar day.
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Make note of and remove all left over food items for storage
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Compare food to number of participating students
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Clean salad bar unit thoroughly
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Plan next menu to ensure usage of leftover produce (if any)
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Prepare shopping list for next salad bar day (if necessary)
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