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Hospitals & Long-term Care

Operations

Lack of communication leaves some hospital cafeterias uninspected

 Mar. 11, 2015

Investigators found critical food violations in Chicago hospitals and uncovered a bureaucratic problem – the state and city each thought the other was conducting health inspections.

Operations

Healthcare chef takes top honors in Competition Dining Series

 Mar. 10, 2015

Chef Ryan Conklin of Rex Healthcare beat out restaurant chefs to take the Competition Dining Series title, giving a boost to the notion of hospital food.

Operations

Is there a link between climate change and food safety?

Mar. 09, 2015

A study published in Food Research International suggests flooding, warmer temperatures attributed to global warming could compromise the integrity of fresh produce.

Steal This Idea

Reduce waste: Sterilize the trash

Mar. 09, 2015

In the process, the pulp becomes a sterile biomass suitable for compost or is tilled directly into the soil. It is picked up by our certified organic CSA.

Operations

Sodexo CFO to step down

Mar. 09, 2015

Sodexo has announced that Marc Rolland, Vice President Benefits and Rewards for the Asia region, will replace long-serving chief financial officer Sian Herbert-Jones when she steps down next year.

Operations

Top takeaways from MenuDirections 2015

Mar. 05, 2015

Here's a look at what MD attendees took away from MenuDirections 2015, from the food to the speakers.

Steal This Idea

Repurpose leftover food

Mar. 05, 2015

The person who is wrapping up and labeling leftovers is required to tell the next-day staff at least one way the leftovers can be used.

Operations

4 strategies to stay ahead of a foodservice controversy

Mar. 04, 2015

Consumers are so keyed into social issues that the slightest comment about organics or GMOs could set off a food war, LYFE Kitchen’s Mike Donahue warned operators attending MenuDirections. He offered specifics on how to avoid a controversy on that and other fronts.

Operations

Five final insights from MenuDirections 2015

By Paul King on Mar. 04, 2015

From drinking more red wine to crisis management, non-commercial operators learned important lessons at MenuDirections 2015.

Operations

Five takeaways from MenuDirections

By Paul King on Mar. 03, 2015

MenuDirections 2015 kicked off Sunday in Memphis at The Peabody Hotel with a motivational opening presentation, two culinary workshops and the conference’s annual Dine-Around. Here are five takeaways from the event’s first day.

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