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5 things: Chicago’s Mount Sinai Hospital foodservice workers set to strike

This and more are the things you missed for the week of November 4.

Becky Schilling, Group Content Director/Editor-in-chief

November 8, 2019

3 Min Read
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SandraMatic/iStock/Getty Images Plus

Each Friday Food Management compiles a list that highlights five things you probably missed in the onsite foodservice news that week and why you should care about them.

Here’s your list for the week of October 21:

1. Chicago’s Mount Sinai Hospital foodservice workers set to strike

Workers at Chicago’s Mount Sinai Hospital and Schwab Rehabilitation Hospital are set to strike Monday, Nov. 11. The nearly 400 workers include foodservice, housekeepers, transportation and certified nursing assistants, and are part of the SEIU Healthcare Illinois union. The workers are asking for a $15 minimum wage; most in foodservice currently make $13 an hour.

Read more: Workers at Mount Sinai Hospital, one of Chicago’s largest Level I trauma centers, plan to strike Nov. 11

2. How the Oberlin bahn mi story became international news

A couple of years back an article came out about Oberlin College’s “bahn mi” sandwich. The story, which began with the school’s student paper, was eventually picked up by heavy hitters like the New York Times and Newsweek and even crossed the pond to Britain’s Independent. As the story progressed through the media—and across the world—the scope of the so-called outrage was misinterpreted and blown out of proportion, according to this article by New York Magazine. The genesis of the article was that some students were upset at the naming of a sandwich as a bahn mi, when the sandwich wasn’t a traditional version. There was also some talk about some sushi that some say wasn’t correct as well, in the sense of not being traditional. These two incidents were written up in the student paper with the headline “CDS Appropriates Asian Dishes, Students Say.” And from there, the sparks flew, which this article covers in fascinating detail. 

Read more: How a (Mostly) Fake Campus Controversy Illustrates the Internet’s Outrage Economy

3. Wisconsin adds robots to delivery fleet

The University of Wisconsin, Madison is joining the ranks of colleges that have added robots to its team. Thirty robots are now roaming campus, delivering food to the nearly 66,000 students and staff on campus. The robots are from Starship Deliveries, through whose app students order food. There are currently three dining locations on campus from which food can be ordered for a delivery fee of $1.99.

Read more: University Housing Launches New Starship Robot Delivery Service

4. School cafeteria implements new system due to theft

Students at Metea Valley High School in Aurora, Ill., have a new way to purchase chips and drinks following an issue involving thefts of those items. Previously, students could grab those items at three different coolers, but foodservice staff say students would often take them without paying. Now those a la carte items are only offered at one line where the cooler can be monitored by staff.

Read more: Cafeteria implements new lunch line system to curb theft

5. Students raise money for dining services worker

In some feel-good news, students at High Point University raised nearly $6,000 for a dining services worker to purchase a car. One of the fundraiser organizers has this to say about the employee, named Ebony: “No matter how hard of a day I’ve had, walking into the Farmers Market and seeing Ebony will brighten my day. Ebony is the epitome of happiness, kindness and love. She doesn’t just work at Farmers Market, she makes High Point University home, and I believe that’s something amazing.”

Read more: University students raise nearly $6,000 to help dining team member buy car

Bonus: 22 concessions treats for NHL and NBA arenas

Contact Becky at [email protected] or on social media @bschilling_FM.

 

About the Author

Becky Schilling

Group Content Director/Editor-in-chief

Becky Schilling is Food Management’s editor-in-chief, and the group content director for Informa’s Restaurants and Food Group, managing editorial for digital, print and events for Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News media brands. Becky holds a bachelor's degree in journalism from Texas A&M University and a master's degree from the Medill School of Journalism at Northwestern University. Before joining Food Management in 2014, Becky was with FoodService Director magazine for seven years, the last two as editor-in-chief. Becky is a history nerd and a sports fanatic, especially college football—Gig'em Ags—and tennis. A born and raised Texan, Becky currently resides in New York City.

Becky Schilling’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), foodservice menus, operational best practices and innovation.

Becky Schilling is a frequent speaker at industry events including The Association for Healthcare Foodservice (AHF), The National Association of College & University Food Services (NACUFS) and The Society for Hospitality and Foodservice Management (SHFM).

Becky Schilling’s experience:

Group Content Director, Informa Restaurant & Food Group (Feb. 2020-present)

Editor-in-chief Food Management (Nov. 2014-present)

Director of Content Strategy & Optimization, Informa Restaurant & Food Group (March 2019-Feb. 2020)

Editor-in-chief, Supermarket News (April 2019-March 2019)

Executive Editor, Supermarket News (July 2016-April 2017)

Editor-in-chief, FoodService Director magazine (March 2013-Oct. 2014)

Managing Editor (FoodService Director magazine (March 2012-March 2013)

Associate Editor (FoodService Director magazine (Nov. 2007-March 2012)

Contact Becky Schilling at:

[email protected]

@bschilling_FM

https://www.linkedin.com/in/becky-schilling-39194ba/

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