Combo Mambo

Matt Rapposelli, Steal This Idea, Ohio UniversityMatt Rapposelli
Executive Chef
Ohio University
Athens, Ohio

We discovered that at our food court most people wanted everything offered as combo meals. The change in business was instant. Most people were drawn to them, whereas before they would fret about what to order. We were able to reduce prices by pairing feature items with low-cost additions such as a large drink, so the perceived value is good while our actual cost is nominal.

 
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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

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.

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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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