I have always wondered what thoughts go through someone’s mind when they choose to eat off a “hot food bar”? Are they so rushed for time they can’t cook? Or do they enjoy the variety? Do they think it’s cheaper? Is it because they “need to eat now”?

We have, in certain select markets, the olive bar, salad bar and the ready to eat, hot food bar. I somewhat understand the olive bar, a selection of cured olives and pickled vegetables. Convenient, if you are having guest and want to have 3-4 small quantities/varieties, to use as an appetizer. I know there is generally a good selection, especially if you don’t want to purchase four large bottles. They take up space in your refrigerator and you probably don’t use them again for another four months.

The salad bar typically has a good appeal to the “singles” segment of society. Good for one day, possibly two (if you take out what you want to eat, from the container you purchased it in) and then have the left over’s within 12 hrs. Hopefully, the ingredients are prepared “fresh” each day and the area is maintained for cleanliness and spills as we indulge in each selection. You have variety, pay by the pound, and if you’re health conscious, that appeals to a lot of consumers.

Then there’s the hot food bar, which I can say I haven’t ventured to satisfy my taste buds with yet. I enjoy cooking at home and the peace I get from knowing exactly what I am putting into my body. Occasionally I order in, but when I look at what the cost is, compared to how many meals (usually 2) I could have made for myself I think twice before placing and picking up an order the next time.

So does the “hot food bar” provide a sense of comfort, or of variety, or is it the trouble-free aspect of it which appeals? Do you converse with other foodies about the choices, and then make a date to eat at a table out front? Do you sit and eat right away or take it home to reheat it one last time? I’m curious how long food is kept out in this temperature controlled environment? Sometimes as I circle the selection out of curiosity, I wonder about the sauce some meat is sitting in and how dry it looks. Will it be “fixed” before the next shopper comes by to consider an option? Also, shouldn’t you “tip” the cook who is replacing the old pans with fresh ingredients?

Tell us how you rate them, why and what your experience has been.

Thanks

Ciao,

~Bernard