Tag: new concepts

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Turn your medical-model tray service into a hot, fresh service by using serving tables and carts within your neighborhoods or units.

These are anonymous notes that the students write me on napkins and post to bulletin boards in the dining halls, and I respond to them twice a week. The notes run the gamut from “I want a new salad...

Rich Daehn, corporate director of culinary services for Benedictine Health System (BHS), in Duluth, Minn., is definitely a think-outside-the-box kind of guy. How else would you describe a man who...

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