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Bringing the Farm Indoors

By Becky Schilling on Jan. 22, 2012

A new café opened last month at 537-bed St. Joseph Mercy Ann Arbor. The new St. Joe’s Market Café is a $1 million renovation of the old cafeteria, which Jim Tripp, manager of retail services, says enabled him to create a healthy caf&ea

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Gourmet Dining Keeps Retail Innovative

 By Lindsey Ramsey on Jan. 19, 2012

Gourmet Dining, a regional foodservice management company, believes in working closely with customers to customize each unit to that location’s needs. With 17 accounts, mostly in college dining, each Gourmet Dining location offers something distinct

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Wolfgang Puck Express Enters Healthcare Market

By Becky Schilling on Jan. 17, 2012

The first Wolfgang Puck Express location in a hospital is scheduled to open in August at the new University Hospital Seidman Cancer Center on the campus of UH Case Medical Center.

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Starting Fresh

By Becky Schilling on Jan. 17, 2012

This spring, 259-bed Elmhurst Memorial Hospital relocated three miles south of the location where the hospital had stood for the past 85 years, which created the opportunity for the food and nutrition department to create the Wildflower Café.

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Ye Olde Dairy

By Lindsey Ramsey on Jan. 17, 2012

Going to The Dairy at the University of Maryland is like going back in time—in more ways than one. Not only is this retail shop contained in a space that, according to head baker and pastry chef Jeff Russo, “has an old-style, 1930s or ’4

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Beverly Hills School Embraces Retail Trends

By Becky Schilling on Jan. 17, 2012

Most K-12 schools don’t have a traditional retail outlet. Some schools, such as the new Beverly Café at the Beverly Hills High School, are revamping their cafeterias to create a retail feel in order to mimic what students see in the commercia

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Channeling the College Environment

By Paul King on Jan. 17, 2012

To the U.S. Navy and the federal government, a military installation such as Naval Base San Diego is a major cog in the defense of our country. But to a man like Steve Hammel, dining services program manager for the Southwest region of the U.S. Navy, NBSD

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Restaurant-Quality Retail

By Lindsey Ramsey on Jan. 17, 2012

A renovation and an addition to the campus’ student center greatly increased the retail offerings at the 32,400-student University of Missouri, according to Alan Petersen, manager of student center dining. The new concepts—Do Mundo’s, Ka

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“Melted” Gains Following

By Paul King on Jan. 17, 2012

A bold take on the classic grilled cheese sandwich is paying big dividends for the dining service program at Northern Michigan University.

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‘Last Drop’ Brings Retro Back to Life

By Lindsey Ramsey on Jan. 17, 2012

Coffee shops on college campuses are now a well-known entity. The aesthetics are usually of the Starbucks-inspired variety—warm colors, comfy seating and dim lighting. Not the case with 12,700-student Vanderbilt University’s year-old Last Drop

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