Salad & Soup_Program Guide-Issue Version

SALAD & SOUP PROGRAM

Let’s create

together

BY CULINART ABOUT

INGREDIENTS

PREP CHARTS

CHEF TIPS & GUIDELINES

DISPLAY

FOOD FIRST TECHNIQUE

ADD-ONS & BEST PRACTICES

Click on on any any tab tab in in the the above above Table Table of of Contents Contents to to navigate navigate directly directly to to each each program program topic. topic Click

ABOUT

DESIGNED FOR FLEXIBILITY Crafted for impact. Built for execution.

A fresh salad concept — whether self-serve or made-to-order — is one of the most important foundations in a café program. It signals freshness, quality and transparency while meeting the growing demand for customizable, betterfor-you options.

Guests appreciate the ability to control ingredients, portions and flavor profiles, which increases satisfaction and repeat visits.

SALADS The Craft Salad Station offers a customizable, made-to-order salad experience. Guests select a lettuce base, optional protein and 3 or 5 toppings from a variety of vegetables, grains, fruits, cheeses and housemade dressings. Each salad is tossed fresh to order by a culinary team member and served ready to enjoy.

Curated or seasonal salads may also be featured to highlight promotions, wellness initiatives or limited-time ingredients.

SALAD BAR The Salad Bar is a core station that allows guests to build their own salads from a wide range of fresh, local and seasonal ingredients.

Standard offerings include a variety of greens, assorted vegetables, cheeses, house-made dressings, composed and marinated salads, whole grains, proteins, legumes and crunchy toppings. This station is available during both breakfast and lunch service; dinner where applicable.

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

ABOUT

FRUIT & YOGURT BAR In the morning, the salad bar transitions into a fruit and yogurt bar.

Typical offerings include seasonal fruits and berries, regular, Greek, and flavored yogurts, cottage cheese, hardboiled eggs, dried fruit, seeds and granola.

Spreads for toast and bagels are also generally provided during this meal period.

KETTLE SOUPS & HOT CEREAL Our Kettle Station starts the day with hot cereal options like oatmeal and multigrain varieties, supported by simple accompaniments such as dried fruits, brown sugar, seeds and fresh toppings for guest customization.

As service transitions, the station features house-made soups with a variety of toppings like crackers, cheeses and fresh garnishes. This station offers a comforting, flavorful option that pairs well with salad bars and grab-and-go selections.

Proper holding and organized displays help maintain quality and presentation.

TABLE OF CONTENTS

INGREDIENTS

BREAKFAST FRUIT & YOGURT BAR CONVERTING YOUR SALAD BAR INTO A FRUIT AND YOGURT BAR for breakfast is an efficient way to maximize space, equipment and labor you already have in place. By cross-utilizing fresh fruit, granola, nuts and toppings, you streamline prep while reducing waste across day-parts.

It’s also highly effective—offering a customizable, better-for-you option that drives participation, speeds morning service and turns an existing station into a high-impact breakfast destination.

DAIRY/OTHER (minimum 2)

SPREADS

(minimum 2)

FRESH FRUIT (minimum 4)

(minimum 4)

STANDARD:

STANDARD:

STANDARD:

STANDARD:

• Plain Yogurt* • Flavored Yogurt* • Whole, Peeled Hard Boiled Egg

• Butter* • Plain Cream Cheese* • Jam/Jelly*

ADDITIONAL ROTATION: • • • •

Low Fat Yogurt* Greek Yogurt* Cottage Cheese Ricotta Cheese*

ADDITIONAL ROTATION: • Flavored Cream Cheese* • Sun Butter*

• • • •

Sliced Strawberries Cubed Cantaloupe Cubed Honeydew Red and Green Grapes

ADDITIONAL ROTATION: • • • • •

Blackberries Raspberries Blueberries Cubed Pineapple Sliced Stone Fruits (seasonal) • Cubed Watermelon (seasonal)

TOPPINGS

• Plain Granola • Dried Cranberries • Sunflower Seeds ADDITIONAL ROTATION: • • • •

Raisins/Golden Raisins Chia Seeds Flax Seeds Pumpkin Seeds

* Items not clearly identifiable need to be labeled

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

INGREDIENTS

S A L A D S & SALAD BAR GREENS

PRODUCE/ OTHER

Small Accts: 2 Large Accts: 4-5

Small Accts: 6 Large Accts: 10

STANDARD: • • • •

Chopped Romaine Mesclun Mix Baby Spinach Baby Arugula

• • • • • •

Kale Frisée Radicchio Watercress Endive Iceberg Boston Bibb Beet Greens Lola Rossa Red Oak Green Oak Escarole Mizuna Tatsoi Mache

Tomatoes Broccoli Bell Peppers Cucumbers Shredded Carrots Red Onions ADDITIONAL ROTATION:

• • • • • • • • • • • • • • • • • • • • • • • •

Red Beets Golden Beets Sweet Potatoes Cauliflower Corn Zucchini Yellow Squash Eggplant Mushrooms Green Peas Edamame Red Cabbage Butternut Squash Brussels Sprouts Purple Potatoes Asparagus Snap Peas String Beans Turnips Kohlrabi Apples Grapes Black Olives Kalamata Olives

TABLE OF CONTENTS

PROTEIN & CHEESE All Accts: 3 Protein 3 Cheese

Small Accts: 2 Large Accts: 4

GRAINS STANDARD:

STANDARD:

ADDITIONAL ROTATION: • • • • • • • • • • • • • • •

GRAINS & COMPOSED SALADS

• •

• • • • • • • • •

Red Quinoa Brown Rice

• •

ADDITIONAL ROTATION:

• • •

PROTEINS STANDARD: Chicken Grilled/Roasted Tofu Boiled Egg Black Beans Kidney Beans

• • • • • • • • • • • • • • •

ADDITIONAL ROTATION: Buffalo Chicken Shrimp Salmon Steak Pork Turkey Flaked Tuna Pinto Beans Navy Beans Black Beans Lima Beans Chickpeas Lentils Falafel Tempeh

• •

CHEESE STANDARD: Crumbled Feta Shred. Cheddar

Tri-color Quinoa Couscous Farro Freekeh Barley Wild Rice Wheat Berries Kamut Black Rice COMPOSED SALADS:

• • • •

• •

Classic Caesar Salad Orzo Feta Salad Tabbouleh Salad Quinoa, Cucumber and Chickpea Salad Shaved Brussels Sprout Salad Kale Salad with Beets and Feta

See Webtrition for additional offerings

• • • • • • • •

ADDITIONAL ROTATION: Crumbled Blue Shaved Parm Swiss Pepper Jack Provolone Cotija Queso Fresco Shredded Mozzarella

• • • • • • • •

• • • • • • •

• • • • • • • • •

DRESSINGS

TOPPERS

Small Accts: 4 (min. 1 house-made) Large Accts: 6 (min. 2 house-made)

All Accts: 3 MANDATORY HOUSEMADE CROUTONS

STANDARD: Balsamic Vinaigrette Blue Cheese Ranch Creamy Caesar Balsamic Vinegar Red Wine Vinegar Olive Oil Lemon Juice

STANDARD: • • •

ADDITIONAL ROTATION: •

ADDITIONAL ROTATION: • • French Thousand Island • Light Ranch Light Caesar Fat Free Raspberry Fat Free Italian Honey Mustard HOUSE-MADE Buttermilk Ranch 107046 Caesar 105853 Dijon Mustard Vinaigrette 105852 Balsamic 113395 Soy Ginger 112350 Tangy Blue Cheese 105799 Green Goddess 105861.3 Carrot Ginger 106585 Chipotle Ranch 106713

House-made Croutons 105341 Cranberries Sunflower Seeds

Raisins/ Golden Raisins Flax Seeds Chia Seeds Toasted Green Pumpkin Seeds

INGREDIENTS

HOT CEREAL Hot cereal is a versatile and cost-effective addition that expands breakfast variety while using simple ingredients and minimal preparation. Featuring a hot cereal station offers a warm, better-for-you choice that appeals to a wide range of guests.

HOT CEREAL

TOPPINGS

small accounts: 1–2 large accounts: 2–3

minimum 3 daily STANDARD:

STANDARD: • Hot Quick Cook Oats

• Craisins • Sunflower Seeds • Brown Sugar

ADDITIONAL ROTATION: • Grits* • Farina* • Flavored Oatmeal*

OPTIONAL: • • • • •

Raisins/Golden Raisins Chia Seeds Pumpkin Seeds Honey Cinnamon (shaker)

* Items not clearly identifiable need to be labeled

CHEF TIPS

GUIDELINES

•

The daily hot cereal offering may vary by region based on local preferences and ingredient availability.

•

Utilize the approved CulinArt flavored oatmeal recipes available in Webtrition to ensure consistency and quality.

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

INGREDIENTS

KETTLE SOUP Positioning soup near or adjacent to the salad bar creates a natural pairing that encourages guests to build a complete meal. When soup is visible and easy to access alongside salads, guests are more likely to add it to their order, increasing bundle rates and driving incremental sales.

KETTLE SOUP

small accounts: 1 large accounts: 2

ACCOMPANIMENTS minimum 3 daily STANDARD:

STANDARD: • Scratch-made CulinArt exclusive recipes • Frozen Campbell’s or Heinz Chef Francisco soups require culinary leadership approval ADDITIONAL ROTATION: • One soup offering, rotate daily: - Broth-based - Thickened (cream, chili or legume) - Vegetarian • Two soup offering: - One vegetarian daily - Vegan once per week - 1–2 cream-based soups weekly - Beef soup once per week

CHEF TIPS

GUIDELINES

TABLE OF CONTENTS

• Rolls • Croutons • Crackers OPTIONAL: • • • • • • •

Breadsticks Tortilla crisps Oyster crackers Parmesan Crostini Sour Cream Shredded Cheddar

DO NOT serve breads or crackers with nuts.

•

Use approved low-sodium bases or concentrated chicken broth.

•

Vegetable stocks must be house-made.

•

Do not thicken soups with cornstarch unless specified in the recipe or required for allergy accommodations.

•

When offering cold accompaniments, maintain proper cold holding at 41°F

INGREDIENTS

SEASONAL PRODUCE SELECTIONS At CulinArt, our food-first philosophy centers on showcasing fresh, local and seasonal ingredients as the foundation of every menu. For your salad bar, this means prioritizing produce that is at its peak in both flavor and quality. Incorporating seasonal items not only delivers a better guest experience but also supports local growers and strengthens our sustainability efforts.

As you plan your salad bar, look for opportunities to rotate in seasonal toppings, greens and specialty items to keep the bar fresh, dynamic, and aligned with our culinary standards.

FALL & WINTER Acorn squash Apples Broccoli Brussels sprouts Butternut squash Cauliflower Collard greens Grapes Grapefruit Jalapeño peppers Kale

Kohlrabi Mushrooms Pear Pineapple Pumpkin Radicchio Rutabagas Sweet potatoes Turnips

SPRING & SUMMER Artichokes Asparagus Broccoli Collard greens Cauliflower Chayote squash Daikon radish English peas Green beans Honeydew

Mushrooms Mango Mustard greens Pear Pineapple Snow peas Strawberries Sweet corn Sugar snap peas Watercress

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

INGREDIENTS

INGREDIENT SOURCING GUIDELINES The quality of ingredients is essential • •

Culinary Development has sourced the highest quality products to ensure the best results Use approved ingredients whenever possible to maintain standards and guest expectations.

ORDERING SUPPORT

LOCAL PRODUCE UPDATES

Missing an ingredient on your MOG?

Every unit should be receiving a weekly email which identifies local produce from their produce vendor.

Submit a BuySmart case or call 1-877-499-3663

If you are not receiving these updates, contact your produce vendor or BuySmart.

TABLE OF CONTENTS

PREP CHARTS

LETTUCE WASHING PROCEDURE 1

UNPACK Remove lettuce from packaging; discard any ties, bands or strings immediately

2

CUT On a green cutting board, cut lettuce into bite-sized pieces (about ½ inch)

3

WASH • Clean and sanitize the culinary sink • Fill the sink halfway with cold water or produce cleaning solution • Submerge lettuce—dirt will sink, and lettuce will float.

• Remove any damaged or wilted leaves and discard • Use a spider to lift lettuce from the sink

4

5

DRY • Place a clean lettuce spinner in a sanitized food service sink • Transfer lettuce into the spinner, filling it halfway • Spin for up to 2 minutes to dry completely CHECK & STORE • Inspect lettuce for dryness and cleanliness. Repeat washing/drying if needed • Hold lettuce at or below 41°F until service • DO NOT STORE WITH PAPER TOWELS OR SIDE TOWELS

Watch the video for the full tutorial!

PROPER PRODUCE WASHING

The Power of Preparation The salad bar is one of the most popular stations and can strongly influence overall sales. Success depends on preparation. Use the following steps to guide your team: PLAN WITH THE CHEF Review the menu mix and identify items that can be cross-utilized to maximize efficiency and reduce waste FOCUS ON CUTS & TECHNIQUES Ensure vegetables are prepped with consistent cuts and cooked properly for both flavor and presentation PRIORITIZE FRESHNESS Prep daily and rotate stock to keep all items crisp, fresh, and safe for service BUILD VISUAL APPEAl Include a variety of colors and textures in both raw ingredients and composed salads to attract guests OFFER VARIETY Change up toppings, dressings and composed grains or salads regularly to keep the bar exciting SEASON WITH INTENTION Make sure composed salads and grains are properly seasoned before service for maximum flavor impact

PREP CHARTS

VEGETABLES • Blanched / Roasted Broccoli, Asparagus, String Beans, Snap Peas • Roasted Corn, Sweet Potatoes, Cauliflower, Beets, Zucchini, Squash, Mushrooms, Eggplant, Brussels Sprouts • Always feature a colorful mix of seasonal vegetables

PROTEINS • Hard-Boiled Eggs Whole at breakfast / Chopped or halved at lunch • Buffalo Chicken Grilled or Breaded

FRUITS • Apples & similar fruits Treat with acidulated water (use fresh-squeezed lemon juice)

GRAINS • Steam and chill before service

BREADS & TOPPINGS • ONLY house-made croutons allowed

CULINARY STANDARDS

DRESSING • Minimum of one house-made dressing

PANTRY • ALLOWED CANNED ITEMS INCLUDE: Olives, Artichokes, Beans, Roasted Red Peppers

SEASONINGS & CONDIMENTS • Pepper mill & salt available at all times • Olive Oil, Red Wine Vinegar, Balsamic Vinegar, Fresh-Squeezed Lemon Juice in cruets PRESENTATION & MAINTENANCE • Rotate selections daily for freshness • Label all composed salads, dressings and uncommon items with a PID (product identifier) card or CLEAR P-Touch label

Produce Market and Price Reports HERE

CHEF TIPS & GUIDELINES

CHEF TIPS

SALADS • Stations are typically staffed by 1-2 culinary team members depending on café volume.

• Bowls and tongs must be washed after each use by a runner or porter - never reuse!

• All add-ons must be properly portioned and charged to maintain consistency and food cost control.

GUIDELINES

Salad Bar FOCUS ON FRESHNESS • Feature regional and seasonal ingredients • Keep items simple, colorful and well-seasoned DRIVE VARIETY • Rotate composed salads, grains and vegetables • Cross-utilize ingredients across stations MAXIMIZE VALUE • Include heavier items like pasta and whole grains • Supports stronger price-per-ounce performance CLEAR IDENTIFICATION • Label unique items such as composed salads and dressings FOOD SAFETY • Raw sprouts are not permitted in any CulinArt Group account.

CHEF TIPS

Consider featuring curated or seasonal salads to highlight limited-time ingredients, monthly promotions, Wellness initiatives or Heritage Month recipes.

STATION MAINTENANCE • Maintain food levels and freshness • Clean spills and surfaces • Replace dropped utensils • Refill plates and containers • Monitor guest to prevent cross-contamination Twice per year, updated SALAD BAR REFRESH GUIDES are released to support seasonal rotations.

Use these guides to introduce: • Seasonal ingredients • New composed salads • House-made dressings • Local and regional products

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

CHEF TIPS & GUIDELINES

KEEPING IT COLD Maintaining proper cold holding is essential to both food safety and quality. Ensure the refrigeration unit is turned on upon arrival each morning and confirm that the internal temperature is holding at 40°F or below before placing any food on the salad bar. Record this reading in the temperature log prior to service.

Do not overfill containers—keep food below the rim of the unit to allow for proper air circulation and consistent cooling.

For salad bars held on ice, completely fill the unit with ice before placing any potentially hazardous food items.

Once containers are set, pack ice firmly around them, ensuring it reaches the same level as the food inside.

Replenish ice as needed throughout service.

Always use and review food temperature logs to verify that items remain within safe holding temperatures. For best results, consider pre-chilling prepared items in the refrigerator or freezer before service to help maintain safe temperatures during peak periods.

QUICK REFERENCE CHECKLIST Turn on refrigeration early – unit should be running at 40°F or below before setup Log temperatures before placing food on the bar Do not overfill – keep food below the rim for proper cooling For iced bars – fill unit with ice first, then pack ice around containers up to food level Pre-chill items when possible to maintain safe temps during service Check and record temps throughout service; replenish ice as needed

Click HERE to access temperature logs or just scan the QR code.

TABLE OF CONTENTS

DISPLAY

BREAKFAST FRUIT & YOGURT BAR

SALADS

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

DISPLAY

SALAD BAR

CAFÉ ENTRANCE VIEW

LAYOUT & FLOW The salad bar layout should begin at the end closest to the café entrance. Always start with serving containers and lettuce, followed by toppings and finish with proteins, dressings, dry toppings, soufflé cups and olive oils and vinegars to create a natural guest flow.

TABLE OF CONTENTS

DISPLAY

SALAD (YOGURT) BAR - IMPORTANCE OF PROPER SMALLWARES Proper displayware and smallwares help create a clean, organized and visually abundant salad bar that highlights freshness and variety. Thoughtful pan and utensil selection also supports smooth guest flow, improves portion control and promotes food safety while enhancing the overall guest experience.

5.5” SALT & PEPPER MILLS SALT # 10050774 PEPPER # 10050773

RAMEKIN LID ORGANIZER # 10197786 16 OZ. PRIMA OLIVE OIL BOTTLE # 10053184

ECLIPSE ERGONOMIC SATIN TONGS # 10223835

EZ FIT SUPPORT FILLER BARS # 10217699

OIL & VINEGAR BANDS SILICONE # 10326527

FIT PERFECT FOOD PAN - WHITE FINISH # 10305042 AVAILABLE IN VARIOUS SIZES

SIGN ID TAG WITH CLIP # 10049499 TO BE USED WITH CLEAR P-TOUCH LABEL

ECLIPSE SERVING SPOON SATIN FINISH # 10291784 ALSO AVAILABLE IN SLOTTED

16 OZ. CROCK MELAMINE WHITE # 10265325 BUFFET PLATTER - WHITE FINISH # 10233497 AVAILABLE IN VARIOUS SIZES

POLYCARB JAR LID WHITE # 10264957

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

DISPLAY

KETTLE SOUP & HOT CEREAL- IMPORTANCE OF PROPER SMALLWARES Proper smallwares at the soup station support efficient service, portion control and a clean, organized presentation. The right ladles, crocks and garnish containers also help maintain food safety and improve guest flow.

LOW PROFILE INSET #10182167

STAINLESS STEEL HINGED COVER #10061507

11 QUART INSET #10062398

CANISTER S/S CLAMP JUMBO #10040171 TOPPINGS MIXOLOGY JARS #CALM 1850 4 - 55NL 16OZ. #CALM 1850 5 - 55NL 32OZ.

COOL TOUCH SHORT HANDLE LADLE #10048847 11 QUART COOKTEK INDUCTION KETTLE #10228323

COOL TOUCH LONG HANDLE LADLE #10050624

Click HERE to access complete product guides for salad bar, yogurt bar and Kettle Soup stations, or just scan the QR code.

TABLE OF CONTENTS

11 QUART RETRO STOCKPOT RETHERMALIZER #10183791

FOOD FIRST TECHNIQUE

FOOD FIRST TECHNIQUE Salad bar standards at a glance

As one of the most visible and high-traffic stations, the salad bar plays a critical role in driving guest participation and sales performance. Consistent culinary execution is essential, with focus on product cross-utilization, proper preparation techniques, freshness, vibrant presentation, daily variety and well-seasoned composed offerings.

DRIVERS OF A SUCCESSFUL SALAD BAR

FRESHNESS

ABUNDANCE

COLOR

VARIETY

EXECUTION

ESSENTIAL CORE STANDARDS NO RAW SPROUTS HOUSE DRESSINGS EVERY DAY HOUSE-MADE CROUTONS ONLY COOL GRAINS BEFORE SERVICE MAINTAIN COLD HOLDING TEMPERATURES ROTATE TOPPINGS FOR SEASONALITY REGULARLY WIPE SPILLS AND DEBRIS CLEARLY IDENTIFY COMPOSED ITEMS

Look for the RETAIL CONCEPT icon throughout the guide where applicable.

ADD-ONS & BEST PRACTICES

L

I TA RE

RETAIL ADD-ONS

SUGGESTED RETAIL PRICING (SRP)

Offering packaged snacks and bottled beverages alongside your salad bar enhances the guest experience while driving incremental sales. Strategically place items like protein bars, crunchy sides, better-for-you snacks, sweet treats, and premium water nearby to encourage add-on purchases and combo upgrades.

COMBO & PAIRING IDEAS

LIFEWTR OR Smartwater + Barebells Caramel Cashew Protein Bar

Fruit & Yogurt Bar Packaged Snacks: protein/nutrition bars, nuts and trail mix Bottled Beverages: premium water, juice, ready to drink coffee Salad Bar Packaged Snacks: hummus cups, roasted chickpeas or edamame, better-for-you chips, dried fruit snacks

Starbucks Energy Drinks + RXBAR Protein Bites

Bottled Beverages: premium water, functional beverages, iced tea

BEST PRACTICES •

Display upsell and bundled items near the salad bar for easy grab-and-go

•

Keep displays clean and organized; utilize the Retail Snack Merchandising Guide on the Singer portal for display smallwares

•

Rotate snacks and beverages by daypart to drive incremental sales

•

Ensure pricing is clear; deep discounts are not required or recommended

Core Power Protein Shakes + ILO Omega-3 Trail Mix

Pure Leaf Tea + Biena Edamame Snacks

RESOURCES Snack & Beverage Bundles Signage Packaged Snacks Promotional Signage For comprehensive snack and beverage resources including core product lists, sourcing and pricing visit the Culinart Retail page on MyCompass.

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Smartfood Popcorn + Poppi Prebiotic Soda

OUR CULINARY PILLAR

We believe that fresh, handcrafted food is the only way.

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