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Hospitals & Long-term Care

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’

Menu

A Sea Full of Healthy Options

By Susan Holaday on Jul. 15, 2011

With its rich flavors and general health factor—foods rich in protein, fiber and antioxidants—the Mediterranean diet continues to satisfy customers’ demand for authentic ethnic cuisine. Though loosely defined, this cuisine features foods

People

Daisy Cardenas

Jun. 23, 2011

Daisy Cardenas, principal supervisor at UCLA Medical Center in Los Angeles, oversees 43 employees in the Dining Commons Cafeteria; 15 of those employees are under her direct supervision. Cardenas is a take-charge person who presents creative ideas and can

People

Confessions of Joe Stanislaw

Jun. 23, 2011

Joe Stanislaw, director of food and nutrition services at 265-bed Elliot Hospital in Manchester, N.H., wishes he had better knees and says no thanks to frying every food you can think of.

Operations

NPD Report: Consumers looking for quality healthy options, won’t pay more for healthy items

Jun. 15, 2011

According to a new NPD Report entitled “Consumers Define Healthy Eating When They Go Out To Eat,” consumers are finally recognizing the industry’s efforts to promote healthy eating, but they aren’t willing to pay more for healthy options.

Menu

What's Hot is Cool

By Susan Holaday on May 24, 2011

From the early 1900s, when Louis Diat, head chef at New York’s Ritz-Carlton Hotel, invented vichyssoise by combining potatoes, leeks and onions with cream, diners have enjoyed a growing repertoire of soups that bring refreshment in hot weather.

Menu

Poultry’s Power Player

By Willie Kiernan on May 24, 2011

Chicken may be the ultimate protein choice for operators in today’s recovering economy. Customer-friendly, affordable, reliable and versatile, chicken fits the bill in just about any market, offering a base for myriad options.

People

Tonya Burnett: People first

By Becky Schilling on May 19, 2011

Tonya Burnett, director of nutrition services for 434-bed St. Rita’s Medical Center in Lima, Ohio, is described as “very people focused,” by Chris Provaznik, vice president of operations. “She is very caring about her staff and our

People

About publishing a book for Jim McGrody

May 06, 2011

This spring Jim McGrody, director of food and nutrition at 650-bed Rex Healthcare in Raleigh, N.C., published his first book, “What We Feed Our Patients.” McGrody says he wrote the book to share his journey to improve hospital foodservice and

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