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LTC/senior living facilities don’t market healthy menu items

 Nov. 19, 2012

Fifty-one percent of LTC/senior living facilities do not market their healthy menu items.

Operations

Hooked on Themes

 Nov. 14, 2012

Be it a trip to Oz or the round table, themed events at college and universities always bring the fun for students and staff. Though these events often require a lot of work, they also allow for the dining services staff to pull out all the stops in imple

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Portioned Plate Offers “Educational Surprise”

By Lindsey Ramsey on Oct. 22, 2012

When the USDA and the Harvard School of Public Health (HSPH) created their respective “healthy plate” icons to replace the traditional food pyramid recommendations, operators had to take note if they were going to offer customers information o

Operations

Holiday Events Showcase

Oct. 05, 2012

The holiday season is fast approaching, which means it's time to offer college students something special. To help prevent holiday party fatigue, we asked several operators for their best photos from their department's special holiday events in th

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Ads on lunch trays?

By Becky Schilling on Sep. 26, 2012

It’s a tough time financially right now for many, both in their personal and professional lives. Companies are always on the lookout for moneymaking endeavors. Never shy from offering an opinion, PETA (People for the Ethical Treatment of Animals) has offered to pay the Cleveland school district to place ads on its lunch trays. The district currently has a $13 million budget gap, according to the NPR. PETA send a similar letter to Tuscan school district.

Welcome to my world

By Peter Romeo on Sep. 19, 2012

I may be new to non-commercial foodservice, but even I can see that steroid testing may be in order. You directors move too fast to be operating just on adrenaline and market pressures. Menu cycles, ever-shifting consumer tastes, new health concerns, profit pressures—no wonder I’m waiting to hear a Road Runner-esque “meep-meep” as you zip from change to change.

Operations

Cooking Therapy

By Becky Schilling on Aug. 17, 2012

Being in a hospital is difficult, especially for children, so Luby’s Culinary Services has created a new program to allow kids to have fun during their hospital stay. The program, the Chef’s Table, is offered at any hospital where the food man

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The Wellness Challenge

By Paul King on Aug. 16, 2012

There once was a time when, for foodservice operators, managing a “wellness” program consisted of providing a few healthy dining choices for those customers who were doing more than just talking health. That is no longer the case. Not only hav

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Marketing Healthy

By Emily Rogan on Jul. 10, 2012

As colleges and universities across the country join the movement to offer healthier and more nutritious foods, foodservice directors are faced with the challenge of marketing those healthy foods to students and faculty members alike. FSD checked in with

Operations

Great ideas start with networking

By Paul King on Jun. 21, 2012

On the third day of the Association for Healthcare Foodservice Conference in Miami, keynote speaker Laura Schwartz hammered home a wonderful point about the power of networking.

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