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Hospitals & Long-term Care

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Snacking Solutions

 By Paul King on Nov. 17, 2011

There is no doubt that snacking is on the rise. According to the U.S. Department of Agriculture, during the last 30 years, the number of snacks consumed by the average American has doubled. As FoodService Director talked with operators about the snacking

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Menuing Meatless

 By Becky Schilling on Nov. 11, 2011

This summer, the Windows Restaurant at Oak Crest retirement community began menuing meatless offerings in order to give residents healthier options. The trick, according to Paul O’Callaghan, Windows Restaurant manager, is getting residents to eat th

Operations

FSD's 2011 Environmental Study

Nov. 09, 2011

The percentage of operators who see buying local, sustainable and/or organic products as a way to help the environment continues to grow, according to the results of our third Environmental Survey.

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Confessions of Angelo Mojica

Nov. 07, 2011

Angelo Mojica, director of food and nutrition services at UNC Hospitals in Chapel Hill, N.C., fears monsters, loves lightsabers and wishes he had the power of invisibility.

Operations

Atlanta's Piedmont Hospital Moving Away from Room Service

By Becky Schilling on Oct. 24, 2011

For the past five years, the trend in hospital foodservice has been moving toward a room service model for patient feeding. Five hundred-bed Piedmont Hospital in Atlanta was one of the hospitals that made the switch from a traditional trayline to room ser

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On gluten-free products for Holly Von Seggern

By Paul King on Oct. 19, 2011

Whitsons Culinary Group, an Islandia, N.Y.-based foodservice management company, has built its business on contracting with schools, colleges and corporations to manage their foodservice programs. But recently the company got into the retail business with

Operations

2011 Portability Study: More operators than ever offer grab-and-go

Oct. 10, 2011

According to FoodService Director's 2011 Portability Study, more operators are offering portable meal items than in previous years. In addition, an average of 22% of all foodservice revenue comes from these grab-and-go items.

Operations

30 Under 30 redux

By Paul King on Oct. 10, 2011

Last fall, we took at a chance at FoodService Director in coming up with a new feature for 2011. Called “30 Under 30,” it was created to shine the spotlight on those younger employees who are considered by their bosses to be future stars in the foodservice industry.

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Soup Sells

By Elissa Elan on Sep. 27, 2011

Hot soup, with its low food cost and high profit margin, is a liquid asset for many non-commercial operations, according to directors. Soup attracts consumer attention and creates considerable sales no matter the weather, operators say.

Operations

The passing of Jacques Bloch

By Paul King on Sep. 26, 2011

I received some sad news this past week about the passing of a hospital foodservice legend, Jacques Bloch. Bloch, the former head of food and nutrition at Montefiore Medical Center, The Bronx, N.Y., died Sept. 20 at the age of 91.

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