The tradition of make-your-own bars has satisfied customers for several years. But concerns about waste and food safety, among other challenges, are causing many operators to redefine self-prep with "pick and assemble" concepts, where customers have the ability to choose which ingredients they want, while foodservice staff assemble the dish for them. Food safety, portion control and costs are some of the reasons that the "pick and assemble" style is becoming more attractive to operators. While food safety on a traditional self-prep bar can be assured through regular temperature checks and by using food guards, many operators agree that keeping the food under the kitchen's control makes everything safer and more cost-effective.
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