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Hospitals & Long-term Care

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Hospitals adding Indian concept to cater to foreign-born employees

 Feb. 03, 2012

Cafe Spice, Sodexo branded partnership helps directors offer authentic ethnic food.

Menu

MenuDirections 2012: Cooking With Herbs

 Feb. 02, 2012

As part of the Culinary Workshop series “Cooking Healthy,” at MenuDirections 2012, Marilyn Mills, R.D., and Joe Stanislaw will present on the topic “Cooking with Herbs.” The two were a natural fit for this workshop because they hav

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Rex Hospital to deep-six its deep fryers

Feb. 02, 2012

Samples of baked items given to gain customer acceptability to move.

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The “new” foodservicedirector.com

By Paul King on Jan. 31, 2012

After months of hard work by our team, the new foodservicedirector.com was launched today.

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Chefs cook up healthy cuisine for new Kaiser Permanente hospital

Jan. 31, 2012

Ethnic, healthy items to be featured at new hospital.

Steal This Idea

Kitchen Tours

Jan. 31, 2012

We do kitchen tours once a month for our residents to show them where the staff goes when they ask for something. Showing the residents the equipment that we use and the space in the kitchen is always a surprise for them.

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2008 Hospital Census

Jan. 31, 2012

Retail sales amont the hospitals in the census rose, to an average of $1.98 million, from $1.89 million. Raw food cost also shot up in 2007, rising to $6.39 from $5.47.

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2011 Hospital Census

Jan. 31, 2012

The majority of hospitals say they expect to pay more in food costs in 2012.

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2009 Hospital Census

Jan. 31, 2012

Cafeteria and catering business continue to make up the bulk of foodservice for hospitals in our census, with only 48% of meals served being delivered to patients.

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FSDs boost catering sales with up-charges

Jan. 31, 2012

Up-charging for some catering services has become commonplace in the non-commercial market, with nearly half the places that cater both on and off-premise now charging outside parties more than they charge insiders, according to FSD research.

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