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Hospitals & Long-term Care

Operations

Readers' picks 2014

 Dec. 23, 2014

FoodService Director has compiled a list of the top 10 stories of 2014, chosen by you, the readers.

Operations

The Big Picture: The right staff, baby

 Dec. 22, 2014

Motivating employees is perhaps the major challenge facing operators today, according to The Big Picture.

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Teach cooking skills

Dec. 22, 2014

Chef Henry Godfrey at Silver Hill Hospital in New Canaan, Conn., created a cooking group to support some of the hospital’s psychiatric patients.

Menu

Comfort’s healthy side

By Marygrace Taylor on Dec. 19, 2014

From meatloaf to fried chicken, lighter versions of classic comfort foods are being created by operators.

Steal This Idea

Ask first

Dec. 19, 2014

We have begun sending milk at breakfast only to those patients who ask for it, instead of including milk on every tray.

Menu

Winter warrior: Squash

By Lindsey Ramsey on Dec. 18, 2014

Something happens once the weather turns cold: Customers who wouldn’t eat squash if their dining locations gave it away suddenly can’t get enough of it.

Menu

Chefs do it veggie-style

By Paul King on Dec. 18, 2014

As part of Vegetarian Awareness Month, the culinary team at Lee Memorial Health System in Florida gave special focus to vegetarian foods.

Operations

Life Care Centers hires Decker as executive FSD

Dec. 17, 2014

Life Care Centers of America is welcoming a new executive food service director to the campus, David Decker.

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DIY farm market

Dec. 16, 2014

There’s no space for us to invite local farmers to do a farmers market. So we had our produce company bring in local produce.

Operations

The Big Picture: The social network

Dec. 15, 2014

College and university foodservice operations continue to be the drivers of social media strategy.

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