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Hospitals & Long-term Care

Operations

Indiana hospital adds healthier food options to menu

 Mar. 05, 2014

Employees and patients at IU Health Arnett Hospital are getting a different kind of dining experience.

Operations

Boston hospitals make steps to be healthier

 Mar. 03, 2014

Dozens of Massachusetts hospitals—including six in just the past month—have signed on to a national initiative to get “healthier” by improving their food options, cutting waste and reducing energy use.

Operations

2014 Silver Plate awards announced

Mar. 03, 2014

Four non-commercial operators receive the 2014 Silver Plate award.

Operations

The impact of technology on foodservice

Feb. 28, 2014

From ordering and inventory to information access and storage, technology is helping foodservice departments run more efficiently, but not without some growing pains and a commitment to learning.

Steal This Idea

Take some time

Feb. 28, 2014

Our management team, no matter how busy we are, takes the time each day to sit down to eat lunch together.

Operations

More responsibility weighing on directors

Feb. 26, 2014

Most operators believe their job responsibilities have expanded outside of their traditional roles—even though the great majority of them do not manage multiple departments.

People

Becky Ellis: Community partner

By Paul King on Feb. 26, 2014

FSD of the Month, February 2014: Becky Ellis has enhanced the foodservice program at Carilion Clinic by enhancing patient foodservice.

Menu

Signature Series: Chicken

By Paul King on Feb. 24, 2014

Chicken is a versatile protein, showing up on menus in many different forms. As part of our continuing Signature Series, we asked operators to share with us some of their popular chicken dishes.

Operations

Minnesota hospital foodservice staff wears multiple hats

Feb. 24, 2014

In a typical month, A.J. Klein is responsible for creating up to 2,750 meals at the Redwood Area Hospital.

Operations

The cost of going green

Feb. 21, 2014

B&I (42%) and colleges (37%) were the most likely segments to report an increase in costs due to sustainability initiatives like compostable disposables and local purchasing.

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