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Hospitals & Long-term Care

Operations

The Big Idea

 By FSD Staff on Sep. 16, 2011

Steal This Idea has consistently been the most popular feature in FoodService Director. But not every idea we receive is small enough to be contained in a box. On the following pages we offer 10 "big" ideas for readers to steal.

People

Brad Lange: A New Comfort Level

 By Becky Schilling on Sep. 15, 2011

Like a lot of teenagers, Brad Lange took a job working in a restaurant as a dishwasher. After a stint in the Marine Corps during the Vietnam War, Lange found himself without a paycheck. “I couldn’t get a job, so I got back in the kitchen,&rdqu

Menu

Salads Pick Up the Protein

By Susan Holaday on Aug. 30, 2011

Adding protein to salads allows foodservice operators to beef up the nutrition factor of entrées already perceived as healthy. Today’s proteins go beyond the mainstream beef, chicken and seafood as operators add less traditional protein optio

Menu

Spice of Culinary Life

By Willie Kiernan on Aug. 30, 2011

Indian spices—cumin, cinnamon,  coriander, ginger, turmeric, cardamom, saffron, tamarind and capsicum—have been the motivation for travel, exploration, trade, war and poetic dissertation since the beginning of civilization. The lure of ex

People

Samantha Martin

Aug. 22, 2011

The first attribute of Samantha Martin’s that really stood out to me was not just that she picked things up very quickly, it was that she subtly enhanced our processes as opposed to just following the status quo, says Michael Atanasio, manager of fo

Workforce

Homegrown Culinary Training

By Paul King on Aug. 15, 2011

With the hundreds of culinary schools and chefs in the foodservice industry willing to lend their expertise, there are any number of training programs and partnerships of which directors in non-commercial operations can avail themselves these days. But as

People

About Healthy Food Hospitals, for Paige Hathaway

Aug. 05, 2011

In May, the Michigan Health & Hospital Association (MHA) launched the Healthy Food Hospitals campaign as a voluntary commitment made by hospitals to improve the healthfulness of the foods they serve. FSD talked with Paige Hathaway, member relations re

Menu

A Healthy Renovation

By Becky Schilling on Jul. 19, 2011

As part of a new contract with Morrison Management Specialists, 428-bed Penn State Milton S. Hershey Medical Center has renovated a café into a franchise Au Bon Pain location.

Workforce

Solving Employee Issues

By FSD Staff on Jul. 15, 2011

The foodservice industry is a people business, and people are both an operation’s biggest asset and its largest headache. Keeping employees motivated and engaged and providing them with the training they need and the benefits they desire are never-e

Operations

Merging of Brands

By Becky Schilling on Jul. 15, 2011

Luby’s Culinary Services has partnered with the marketing staff at the new 48-bed West Campus-Texas Children’s Hospital to create a kid-friendly foodservice program. According to Todd Coutee, senior vice president of operations for Luby’

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