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Hospitals & Long-term Care

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Tomoko Okada

 Apr. 20, 2011

The dedication that Tomoko Okada demonstrates places her among those at the top of the field, and her influential contributions to current research set a high standard for those to follow. As an emergent leader, Tomoko is a true servant. She volunteered w

Operations

Bruce Thomas: Leading the Way

 By Becky Schilling on Apr. 18, 2011

At a Glance: Bruce Thomas •Associate Vice President of Guest Services •Geisinger Health System, Danville, Pa. •Years in foodservice: 38 •Years at Geisinger: 22 (six in curr...

People

For Julie Jones on Decentralizing Hospital Kitchens

Apr. 04, 2011

At the 1,000-plus bed Ohio State University Medical Center in Columbus, remote hospitality centers are being built to decentralize patient foodservice. Two are operating currently; five or six more are planned. According to Julie Jones, director of nutrit

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NPD research: What drives millennials’ food choices?

Mar. 23, 2011

The NPD Group, a leading market research company, found in its recent National Eating Trends survey that members of the Millennial generation, also known as Generation Y, have significantly decreased their rate of dining out.

People

Lisette Coston: Expertise in Expansion

By Becky Schilling on Mar. 16, 2011

For some people, an expansion project can be a daunting task. But for Lisette Coston, director of nutrition and food service at the 912-bed Saint Francis Health System in Tulsa, Okla., it’s like a thrill ride.

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2011 Menu Development Survey: State of the plate

Mar. 16, 2011

When it comes to “hot” cuisines, Thai is still “the one,” according to respondents in our 2011 Menu Survey. But Thai’s got competition from two other cultures, and some interesting cuisines were mentioned by operators.

People

Confessions of Tony Almeida

Feb. 18, 2011

Tony Almeida, director of food and nutrition at 608-bed Robert Wood Johnson University Hospital in New Brunswick, N.J., hasn’t joined the organic and sustainable bandwagon but loves chocolate-covered raspberries.

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Expanding the Asian Empire

By Susan Holaday on Feb. 18, 2011

Asian food has reached such a level of popularity that, as Yale University Dining Services Director Rafi Taherian puts it: “Asian is no longer a category by itself. It has reached a level where one needs to be a bit more specific such as east, south

Operations

FSD’s 2010 Catering Survey

Feb. 18, 2011

Among our 276 respondents, 82% offer catering. Virtually everyone in B&I and colleges provides this service, while 94% of hospitals, 74% of schools and 68% of long-term care facilities do.

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The Wonderful World of Cheese

By Willie Kiernan on Feb. 18, 2011

Even as more Americans look to eat healthier, the popularity of cheese seems to be surging. Pizza, mac and cheese and cheeseburgers remain ubiquitous, but chefs also are experimenting with more varieties in more types of menu items.

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