Roundup: October 8, 2026 | Foodservice Connect

FoodOctober 8, 2026· Healthcare

A daily scratch-made chef's special: Baptist Health brings 'Food is Medicine' to its patient menu

Baptist Health in Louisville is bringing a 'Food is Medicine' approach to its patient menu, with more locally sourced and made-from-scratch meals. Each day patients can choose a different chef's special created by dietitians and chefs, and the team has increased homemade soups, homemade sauces, fruits and vegetables. New dishes include honey-citrus glazed salmon and a patient-friendly take on the hot brown, marking the dish's 100th anniversary.

Why it matters for directors: Patient menus improve fastest when chefs and dietitians design dishes together rather than in sequence. Try this: launch one rotating chef-and-dietitian special per day and add a local or regional classic adapted to diet orders.

Source: WDRB+WAVE ↗

FoodOctober 8, 2026· College & University

Halal as standard, not special request: build-your-own bowls sell to everyone at Penn State Brandywine

Penn State Brandywine's Blue Apple Café now serves halal build-your-own bowls ordered at kiosks, and sales have been strong. Students pick rice or greens, chicken, beef or falafel, a dozen toppings and multiple sauces, all meeting halal requirements. Director of housing and food services Elizabeth Kearns said the aim was to make former exceptions into standards; the bowls are also popular with athletes and other students for their high protein. Brandywine is the fourth Penn State campus to offer halal dishes.

Why it matters for directors: A bowl built to meet one dietary need can become a best-seller for everyone when it is protein-rich and customizable. Try this: audit which dietary or religious needs you still handle as special orders and build one into a standard bowl line.

Source: Penn State University ↗