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 ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres Desiree.Torres@penton.com 

Already registered? here.