美国沙拉吧的演变
沙拉吧与自由一样。It’s a sneeze-guarded, self-serve haven for trailblazers and picky eaters, where you’re free to pile whatever you want, and as much as you want, onto a plate with reckless abandon—even though you know that in 15 minutes, you’re going back for more just because you can. Standing in front of a沙拉酒吧，您没有限制。您有能力创建自己幸福的萨拉德，并获得最高的ROI。在沙拉吧世界中，钳子是幸福的关键，而幸福的关键在于许多牧场的盛装。
尽管关于美国沙拉棒的事实上出生地的辩论，但该概念在20世纪中叶至后期的某个时候被传播了，此后它已经发展起来，彻底改变了我们的饮食方式。总部位于芝加哥餐厅集团的创始人生菜招待你, Rich Melman, was one of the early developers of the concept. He opened his first restaurant,RJ咕unt，在1971年，采用沙拉棒改编，在普及该类型方面发挥了作用。
“I actually read about [the salad bar] in the late '60s,” said Melman. “There were so many of these steak and lobster places that were popping up, and I think the one I read about was at Chuck’s of Hawaii. It was very rudimentary: it was like, chopped up iceberg lettuce and maybe five toppings. They’d give you a bowl, you’d make your salad, and your steak or fish would come later, and that was it. I thought it was interesting and I filed it away.”
Fast-forward a couple of years when Melman was openingRJ咕unt，厨房太小了，对于沙拉站而言。“我想，也许有一种方法可以做沙拉bar in the dining room,” he said. He implemented the salad bar out of necessity; the reason it ultimately proved successful was just collateral.
“我回想起When Harry Met Sally, and how严格[Sally Albright]是关于订购的，您知道，人们只知道他们想要什么，他们对自己想要的东西很挑剔。因此，当涉及沙拉吧时，您只是拿走了想要的东西和想要的东西。”
关于沙拉吧首次竞争的争议，因此我们可能永远不知道沙拉棒概念背后的单一策划者。诺曼·布林克（Norman Brinker）经常被认为是创始父亲通过他现在成立于1960年代的牛排和啤酒餐厅的连锁店，但威斯康星州弗洛德（Freund）的Sky Sky Club Supper Club的弗洛德家族将告诉您，他们的定制酒吧是第一家，首次亮相在美国的乳制品前几年。其他一些关键沙拉吧先驱包括俄亥俄州快餐亚搏电竞champion of the 60s, Rax Roast Beef (now known as Rax Restaurants), and Hawaii-based steakhouse chain, Chuck's Steakhouse.
我们可以肯定地说的是：最初实施的沙拉吧，直到牛排上餐桌，突然是一种使客人完全控制的方法 - 这是一种暗示了美国餐饮未来的自助服务模型。
The lauded salad bar at RJ Grunt was anything but rudimentary. “There’s a science to making a大沙拉。它从合适的产品开始：拥有优质的蔬菜，成熟的水果，最好的蔬菜。我们将大量的时间和精力投入到季节性中，并对产品做正确的事。”梅尔曼说。
Melman used his background in other kitchens and delicatessens and cooked what he knew to add some personal pizazz to his iteration of the salad bar, like chopped liver and egg salad. “Instead of just iceberg and a few toppings, I would say we started with about 30 choices, maybe more, and it just kept growing and growing.”
Now, fast-forward 40-something years, and the basic principle is continuing to grow. There’s a reason places likeSizzler（最终的全饮自助餐实际上只是一个装满热食的沙拉吧，但也是沙拉）仍在营业。亚搏电竞像快速萨拉德链,essentially just full-service salad bars without the unlimited option. (All hail the橄榄花园在行业中 - 保留那些面包棒。）
“我认为许多健康概念都有沙拉棒的版本。餐馆老板意识到这类地方的价值；给客人想要的东西的价值。”梅尔曼说。Food hallsand grocery stores have picked up on it, and they also capitalize on the build-your-own ideology, because consumers value the freedom of choice that comes with it. So many concepts operate on the principle that Melman helped pioneer because of the intrinsic value in granting people the privilege to do as they please with their plate. Because despite everything we may have learned from Thoreau’s observations at the pond, we are not a society of minimalists.
这是一种革命性的服务，塑造了我们今天的饮食方式。我们生活在一个时代，餐馆在菜单上打印了免责声明，以不允许替代和修改，以保持厨师菜肴的完整性。凭借自助杆，替代或修改或不必要的物品不存在 - 上帝禁止瓜进入您的美味沙拉，您能想象吗？正是由于沙拉吧和沙拉吧，我们可以危险地生活，如果我们该死的话，请把切碎的肝脏扔到冰山上，我们可以沉迷于梦想的沙拉，而不会尴尬地要求额外的“松脆的东西。“