St. Mary's Greensboro hospital to open new cafeteria

The cafeteria will feature a Sunday lunch, specialty nights, a hot and cold breakfast bar and more.

Greensboro, Ga.—“Our goal is to go above and beyond traditional cafeteria fare,” Good Samaritan President Montez Carter said of the new cafeteria. “We invite our community to come in for breakfast, lunch or dinner and experience the delicious flavors of our signature items, along with classic Southern comfort food prepared with a creative twist.”

Featured menu items will include smoked barbecue and fresh-made breads with homemade flavored butters. The cafeteria also will feature a Sunday lunch and specialty nights. Services will include a hot and cold breakfast bar, homemade salads, hot entrées and vegetable selections, an action station and fresh desserts.

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The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

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Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

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Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

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