Habanero's, University of California, Riverside

A holiday break refresh is all this concept needed to get things cooking again.

Snapshots, UC-Riverside, Habaneros, ToppingsThe menu offers many different choices. As a base item, Habanero's offers burritos, tacos, bowls, nachos and salads. Protein options include carne asada, barbacoa, carnitas, chicken, soy chicken, halal chicken, and a pepper and onion veggie mixture. Customers have their choice of refried or black beans and cilantro lime rice or traditional rice. Garner says there is always a choice of one of four different salsas as well as a number of different dressings for items such as a chipotle ranch. Customers can also top their items with things like crispy tortillas strips or chilies.

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University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

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gluten free diet

From Stouffer’s.

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...

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Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

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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.

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