Diane Imrie has turned the hospital food stereotype upside down at Fletcher Allen Health Care.
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Foodservice Ideas & Innovation
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Executive Chefs: Cooking Up Change
No longer are chefs in non-commercial foodservice an anomaly, labeled as freaks or burnouts from the restaurant business. Now, they are a sought-after commodity. They have a value far beyond simply the celebrity status many chefs enjoy today. They are helping to change the face of non-commercial foodservice—even in colleges and universities, where chefs have been a dining service staple for years.
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FSD of the Month: Diane Imrie of Fletcher Allen Health Care
When a hospital boasts about its foodservice on its website, you know you’ve done something right. In a world full of bad hospital food jokes, Diane Imrie, R.D., director of nutrition services, has turned that stereotype upside down at Fletcher Allen Health Care, in Burlington, Vt.
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Ingredients: Mushroom Medley
In today’s food world, versatile ingredients are an operator’s best friend. They’re cost-effective, adaptable and fun to work with. At the top of that list sits mushrooms, which “are great because they’re so high in moisture, so they make people feel full, without affecting their nutritional intake,” says Saint Clare’s Health System's Aatul Jain.
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Menu Strategies: Comfort Foods, European Style
There’s a reason people call certain dishes comfort food. European classics like beef bourguignon and shepherd’s pie bring diners feelings of home, happiness, tradition and family. Click through for four ideas for classic European dishes:
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Analysis: Gluten-free Watershed?
Lesley University is a small, private college in Cambridge, Mass., specializing in education, writing and fine arts programs. For much of its 103-year history, the college has operated in the shadow of its more famous neighbor, Harvard University. But the college began grabbing headlines late last year for a foodservice issue that could have ramifications not just for colleges but for the non-commercial foodservice industry as a whole.
Steal This Idea
The best way to raise profits is in the old-school way of using or repurposing leftovers. Knowing how to create amazing specials from vegetables and starches will save money by minimizing purchases.
Editors' Pick
Flavored waters are an easy—and affordable—way to upscale beverage selections.
Most Viewed
Creating a warm inviting bistro brings in staff and guests.
MenuDirections
Attendees share their favorite experiences from the event.
Featured Content
The concept of a branded area within a larger foodservice operation is clear and powerful: When people are away from the comforts of home, what is instantly familiar to them is a big deal. In that arena, the right brand, presented in just the right way, holds great allure.
Research
Twenty-six percent of non-commercial operators increased staff in the past two years, according to The Big Picture. Of those, 56% added workforce to meet a growing customer base. Colleges were significantly more likely than other segments to have added staff to cover for an...
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Garlic Roasted Red Pepper Pizza
Garlic Roasted Red Pepper Pizza has the earthy flavors of roasted garlic, roasted red peppers, rosemary and fresh mozzarella with HAND-PINCHED STYLE® Italian Sausage.
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News
Bennett had resigned his position earlier this year.
Money was not supposed to be used as employee incentives
College hopes to divert one to two tons of food waste per week.
Student says descriptions of food didn't match what he was served.
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