Continue to Site >>>

Hospitals & Long-term Care

Steal This Idea

New Orleans Day

 Sep. 19, 2013

After the AHF conference in New Orleans we decided to do an action station with foods from the city.  

Operations

Bay Area hospital launches new gourmet food options

 Sep. 19, 2013

El Camino Hospital in Mountain View gives "hospital food" a new reputation.

Operations

Hospital hopes to entice community diners with revamped cafeteria

Sep. 16, 2013

Area residents and hospital works can enjoy breakfast, lunch and dinner in the new space.

Workforce

Hospital’s new culinary program empowers cooks

By Becky Schilling on Sep. 12, 2013

When Timothy Gee arrived at Robert Wood Johnson University Hospital, in New Brunswick, N.J., earlier this spring, he knew his culinary staff needed some extensive hands-on training to keep up with his plans. 

Operations

Jewish Hospital wins cleanest kitchen for third year in a row

Sep. 11, 2013

Hamilton County Public Health awards the Ohio hospital for excellent sanitation and food safety education.

Operations

Riley Hospital's only dinner option, McDonald's

Sep. 11, 2013

After 2 p.m., McDonald's is the only choice for food at Riley Hospital for Children at Indiana University Health.

Operations

ANFP launches new National Leadership Conference

Sep. 10, 2013

Association adds more regional meetings to reach additional members

Menu

Signature Series: Tacos

Sep. 09, 2013

Who doesn’t love a good taco? Just about anything can be used to create a taco, which makes the possibilities for this menu item infinite. As part of our ongoing Signature Series, we spoke with operators to find out some of their most creative takes on tacos.

Menu

Soup Season

By Kate Parham Kordsmeier on Sep. 03, 2013

Fall is just around the corner. Get a jump-start on soup season with some cream-based options that are sure to comfort and satisfy your customers. 

Steal This Idea

Never Say No

Sep. 03, 2013

We had a learning moment for our employees when we had a patient who wanted peas. Peas weren’t on the menu that day, but we did have them in house.  

  • Page 156