Healthy dining trends drive salad sales

03/25/2013 | QSR Magazine

Salads have become a sales driver for quickservice and fast-casual chains, many of which experiment with toppings and house-made dressings in an effort to help patrons walk the fine line between indulgent flavor and healthy dining. "The great story of the last 20 years is that salads moved to the center of the plate," said Saladworks president Paul Steck.

View Full Article in:

QSR Magazine

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
University of Southern California
Los Angeles, CA
Culinarians, Chefs, Sous Chefs, Kitchen Management Training
Hillstone Restaurant Group
New York City, NY
Director - Web Marketing
The Culinary Institute of America
Hyde Park, NY
Hospitality and Customer Service Instructor
The Culinary Institute of America
San Antonio, TX
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX