Hallmark Co.

Hallmark's Christine Rankin gave FSD a tour of the company's facilities in Kansas City, Mo.

The cafe was part of a renovation five years ago. The location now serves Starbucks coffee, teas, baked goods and a few lunch items.

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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...

Industry News & Opinion

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.

The...

Industry News & Opinion

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.

Menu Development
gumbo soup

The majority of the 20,000 students at Santa Barbara City College are from low-income families, says Carrie Mitchum, executive chef of food services at the Southern California community college. “They’re given a $10-a-day food voucher to eat at school, so we have to keep prices very low,” she says. “If something costs us one dollar, we sell it for just two dollars.” In SBCC’s production kitchen, which services nine campus dining venues, trashing or composting scraps of meat and vegetables translates directly into elevated costs.

While reducing food waste may be a sustainability...

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