Mount Carmel St. Ann’s Hospital, Westerville, Ohio

Creating a warm inviting bistro brings in staff and guests.

An expanded salad bar has allowed the department to provide many more ingredients, says Baker. The bar always includes a choice of romaine and mixed baby greens, carrots, mushrooms and black olives. Additional options on any given day include edamame, seasonal vegetables, black bean and corn salsa, artichokes and several fresh fruit options. 

Another notable improvement was the change from stainless steel trays to Bugambilia serving ware—aluminum dishes and trays coated with baked-on resin that hold food temperatures for extended periods of time and look good at the same time, says Baker. Available in several colors, the trays brighten the bistro and add eye appeal. 

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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.

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gluten free diet

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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.

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