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Hospitals & Long-term Care

Operations

How to reach Muslim and Hindu customers

 By Becky Schilling, Kate Parham Kordsmeier, Megan Warmouth and Paul King on Nov. 17, 2014

Meeting the dining demands of a growing and underserved Hindu and Muslim student population.

Menu

Get ready for ramen

 By Marygrace Taylor on Nov. 13, 2014

Operators are taking this Asian noodle soup, once the packaged stuff of college dorms, to new heights.

Operations

How to create an event around a single, locally sourced food

By Becky Schilling, Kate Parham Kordsmeier, Megan Warmouth and Paul King on Nov. 13, 2014

Developing a comprehensive culinary and educational event around one local foundation of the food supply—the honeybee.

Operations

Colo. hospitals strive for healthier foodservice under new state initiative

Nov. 11, 2014

Hospitals across Colorado are improving nutrition for patients and their families, visitors and staff through a first-of-its kind Healthy Hospital Compact developed by the Colorado Department of Public Health and Environment.

Menu

November 2014: Ramen

Nov. 10, 2014

Click through Snapshots of all the recipes featuring menu strategies from the November 2014 issue. This month features ramen.

Menu

November 2014: Gluten free

Nov. 10, 2014

Snapshots of all the recipes featuring gluten free dishes from the November 2014 issue.

Operations

Rex Healthcare food gets thumbs-up from Conde Nast

Nov. 10, 2014

“9 Great Meals” recommends hospital’s food; National Museum of the American Indian also gets nod.

Steal This Idea

Better communication saves dollars

Nov. 10, 2014

We have a conference services area where we do internal and external events. We provide foodservice and staffing for these events.

Menu

November 2014: Ingredients - Mediterranean

Nov. 10, 2014

Snapshots of all the recipes featuring Mediterranean dishes from the November 2014 issue.

Operations

Getting it wrong

By Paul King on Nov. 10, 2014

One day in May many years ago, I was one of a group of panelists talking about trends in non-commercial foodservice at the Foodservice Consultants Society International’s annual meeting in Chicago during the National Restaurant Show.

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