UCSFMC Director of Nutrition Services Dan Henroid demonstrates the touchpad-based meal ordering system installed at the medical center’s new Mission Bay complex.

Students at Hilton Head (S.C.) High School can get lunches at three kiosk carts located around the building as well as in the cafeteria and in a separate c-store. The arrangement lets students get lunch quickly during the school’s single 50-minute lunch period.

Each of the Hilton Head kiosk carts has a different menu, developed by management company Sodexo, to provide variety and turn each into a kind of destination restaurant.

Restaurant Associates’ Tiffin concept menus authentic Indian dishes in stacked, separate containers for the different meal components, an idea derived from the way families in Mumbai carry their lunches to work.

Tiffin offers not only a unique style of service but also enough variety to satisfy everyone from meat eaters to vegetarians with its array of menu components and build-your-own option.

Innovation Brew Works is a brewpub on the Cal Poly Pomona campus that menus beers produced by the student brewery operation located in the facility.

In addition to its beer menu, Innovation Brew Works serves a menu that includes freshly made sandwiches, salads and pizza.

The SMART Lunch meal delivery system at Dickinson (Texas) High School is able to serve the school’s 2,700 students quickly with prepackaged meals that satisfy National School Lunch Program requirements.

Each SMART Lunch meal is packaged individually in reusable, poly-sealed containers and racked into 18 temp-controlled food merchandising units, ready for selection by students.

Ironsides Waffles, developed by Sodexo at Tulane University, menus waffle-based sweet and savory selections.

One of Ironsides Waffles’ more popular and creative concoctions is the Give Me S’more with traditional s’more ingredients: chocolate, Graham cracker and marshmallow.

The Blue Wall at UMass Amherst is a traditional student eatery that was completely renovated with not only new restaurant concepts but also with an emphasis on sustainability such as energy savings and the use of local products.

Blue Wall’s array of dining platforms ranges from the Asian stylings of celebrity chef Mai Pham’s Star Ginger concept to Paciugo, which menus authentic Italian gelatos.

The Michael D. Bloch Café at Ohio State Wexner Medical Center is located on the new Cancer & Critical Care Tower’s 14th floor.

The Bloch Café menu incorporates the 25 foods used in cancer research in a four-week rotating cycle, such as this salad that incorporates antioxidant-rich blackberries and raspberries as well as walnuts and fresh greens.

The foodservice department for the Holmen (Wis.) school district purchased some 650 chicks for FFA students at the high school to raise.

The chicks raised by the FFA students were processed and served at a special districtwide meal event to help teach students about where food comes from.

Sodexo’s In the Zone tool is designed to help its retail outlet managers optimize financial performance with a comprehensive array of aids ranging from pricing guides to training materials.

Planograms in the In the Zone toolkit help Sodexo unit managers arrange displays and product positioning to best advantage.