A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.
In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.
According to FoodService Director , 77% of college and university operators purchase their gluten-free...
Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.
The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.
Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.
Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.
Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.
Zia Ahmed swears that he tries not to talk about work when he goes home for the night. But sometimes it just can’t be helped—after all, his wife and sons are huge Ohio State University sports fans.
“They love it,” the senior director of dining services at the Columbus, Ohio, university says. “But at the same time, I’m very disciplined. If they don’t ask me about [work], I just don’t talk about it.”
Ahmed admits his work-life situation is unique, but because of the strong connections to both their employees and diners, many operators struggle with leaving work behind at the...