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Hospitals & Long-term Care

Operations

Iowa hospitals commit to reducing food waste

 Feb. 11, 2013

Hospital is responding to report that it threw away $181,000 worth of food last year.

Operations

Indiana hospital aims for restaurant-style meals

 Feb. 04, 2013

Fresh ingredients help hospital follow nutritional guidelines.

Operations

Healthy Foods Hospitals campaign improves meals at Michigan sites

Jan. 31, 2013

Campaign includes transition to healthy beverages and healthy kids menus.

Firsthand foodservice experience

By Lindsey Ramsey on Jan. 31, 2013

In my five years at FoodService Director, I’ve visited many operations to see the sights and taste the food. Mostly, I’ve visited college campuses where my sense memory from my time in college still informed my opinion of the food.

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Pumpkin Carving

Jan. 29, 2013

We had a pumpkin carving contest in our cafeteria. We supplied the pumpkins, and staff members were able to take their pumpkins home and then submit their entries. Customers voted on the submissions, and the winner received a pizza party for his/her depar

Operations

Finding time for training difficult, operators say

Jan. 29, 2013

Finding time to offer training was unanimously ranked as the most difficult aspect of providing training opportunities for staff. Getting money for training was the most difficult for those in the educational sector, while motivating staff to take advantage of instructional opportunities was the most challenging in LTC/senior living facilities.

Operations

A healthy breakfast perception

Jan. 29, 2013

Twenty-nine percent of operators plan to increase their use of from-scratch breakfast cooking in the next year, according to research from The Big Picture.

Operations

"Food hub" to provide local produce to Kansas institutions

Jan. 28, 2013

Centralized facility would allow growers to reach larger institutional customers.

Operations

Operators not optimistic about breakfast gains

Jan. 28, 2013

More operators saw growth at breakfast in the past two years than those reporting a decrease or static numbers. For those who reported an increase, the average boost was 17%.

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Filter Water

Jan. 27, 2013

It’s an important step to filter your water in all food-related areas of your operation. Every kitchen should have filtered water for soups, stock, coffee, fountain systems, ice water, fine teas, even Jell-O. When water does not taste good, neither

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