Natural foods store opens kiosk in hospital

Kiosk serves made-from-scratch sandwiches, soups, salads and entrées.

May 29—Outpost Natural Foods, a local natural foods store, has opened a new Outpost Market Café at Aurora Sinai Medical Center in downtown Milwaukee.

The 225-square-foot Outpost kiosk is located in the main lobby of the hospital near patient registration. It is the first of its kind for the co-op, which has been serving the metro Milwaukee community since 1970.

Outpost’s Market Café offers a variety of signature, made-from-scratch Outpost prepared food items, including bakery, sandwiches, soups, salads and entrees. The kiosk also offers hot coffee and tea, juices, a limited selection of fresh and non-perishable staple grocery items like milk and dairy, eggs, produce, bread, bulk items, convenient center aisle foods and bagged coffee. As with Outpost’s three full-service grocery stores, many of the items will come from Wisconsin growers and producers.

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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.

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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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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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