If the mercury is on the rise, it must be time for operators to be thinking about adding salads to their menus. The summer months, in particular, hold opportunities for restaurateurs who can create salads that appeal to consumers looking for a meal that is lighter yet still flavorful, experts say. "The more innovative an operator can be in terms of offering main dish salads, the more it will be a big win for them," says Bonnie Riggs, restaurant industry analyst for the NPD Group in ...

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