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Hospitals & Long-term Care

People

Confessions of Justin Johnson

 May 21, 2014

Justin Johnson, executive chef at Watertown Regional Medical Center, in Wisconsin, admires Chef Thomas Keller, wishes he could play the piano and considers the Big Mac one of the worst foods he’s ever eaten.

Operations

Breakfast food prices rise due to climate change

 May 20, 2014

In the next couple of years, breakfast cereal food prices will increase due to impacts of climate change.

Operations

Non-commercial foodservice operators win big at restaurant show

May 19, 2014

Several non-commercial foodservice operators were honored this weekend at the 2014 National Restaurant Association Show in Chicago.

Menu

Recipe innovation

May 15, 2014

This Snapshots of recipes showcases the versatility and functionality of some of the 21 items we profiled in the May 2014 cover story, including avocados, fish and beef.

Menu

May 2014: Recipes

May 14, 2014

Cick through a Snapshots of all the recipes for the May 2014 issue. This month features Asian salads, dessert crepes and fresh fruit dishes.

Menu

Signature Series: Beverages

May 14, 2014

As part of our ongoing Signature Series, we asked operators to share their unique beverage recipes, including frozen drinks, smoothies and coffee drinks.

Operations

St. John’s Hospital reveals renovated cafeteria

May 14, 2014

St. John's Hospital's newly renovated cafeteria — which opens Tuesday morning — is designed to help employees and visitors recharge their emotional batteries.

Operations

Army, Navy hospital consolidation nearly complete

By Paul King on May 13, 2014

When the Base Realignment and Closure Commission (BRCC) released its recommendations in 2005, military bases weren’t the only facilities on the list.

Operations

What’s hot at lunch?

May 12, 2014

Operators share insights into why certain lunch categories will grow in the next two years.

Menu

Healthy fats

By Marygrace Taylor on May 10, 2014

Foods rich in unsaturated fat—like nuts, fatty fish and avocados—are now considered staples of a healthy diet. Here’s how non-commercial operators are giving these nutritious foods more prominence on their menus.

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