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Hospitals & Long-term Care

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Emerging Trends: November 2013

 Oct. 25, 2013

This month: 524 schools that have dropped out of the National School Lunch Program, opportunist eaters, the cost of children's food allergies in the United States and more.

Menu

Baked good for you

 By Marygrace Taylor on Oct. 25, 2013

Sugar, butter and white flour are the core ingredients for most baked goods. In an effort to make breads, muffins and pastries healthier, non-commercial operators are swapping in better-for-you options for these three ingredients.  

Menu

Vietnamese and Thai Flavors Shine at Star Ginger

Oct. 24, 2013

Excelling in approachability, customization and healthfulness, Chef Mai Pham’s noncommercial outlet, Star Ginger, is taking the complex flavors of Vietnam and Thailand to the masses.

Operations

Customer and employee wellness programs

Oct. 24, 2013

Nutritional and healthy eating material is the No. 1 type of information that operators provide in their employee wellness programs, according to The Big Picture.

Menu

Signature Series: Seafood

Oct. 24, 2013

Seafood is a healthy addition to any menu. As part of our ongoing Signature Series, we asked operators to share their favorite seafood recipes. Spice up your menus with these creative seafood recipes, that range from a curried tilapia in a pouch to a Donburi salmon rice bowl.

Steal This Idea

Code Wow

Oct. 23, 2013

We cross-train our staff for patient interactions that fall outside their sphere of influence, such as checking trash, room cleanliness, etc.

Operations

Color-coded labels at Mass. hospital increases customer attention

Oct. 21, 2013

The simple red, yellow and green labeling system has customers paying more attention to their food choices.

Operations

UCFS Medical Center switches to antibiotic-free chicken

Oct. 18, 2013

Hospital says 32% of the animal protein it serves is now antibiotic-free.

Operations

Lawrence Memorial Hospital launches new room service meal options

Oct. 17, 2013

The room service program is part of the food and beverage division makeover.

Menu

New menu allows residents more flexibility

By Megan Warmouth on Oct. 17, 2013

In order to improve resident opinion of dining services, as well as resident health, Doug Taggart, administrator at the 82-resident Arlington Residence and Rehabilitation Center, in Texas, implemented a fresh approach. 

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