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Hospitals & Long-term Care

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UCSF: Challenges and opportunities

 By Paul King on Oct. 05, 2009

I had a brief, but enlightening visit last week with Dan Henroid and his foodservice staff at the UCSF Medical Center in San Francisco. Dan gathered about 20 of his chefs and managers for an hour-long chat about the challenges and opportunities facing this 560-bed medical center near Golden Gate Park.

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Hospital food: The big enigma?

 By Paul King on Sep. 28, 2009

I read an interesting blog over the weekend, on a restaurant site called FohBoh. (FohBoh stands for Front of House, Back of House.) A FohBohist—that’s what they call their bloggers—by the name of Keith Eberhardt was asking for “some decent dialogue” on what he called “The Big Enigma: Hospital ‘cuisine.’”

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FSD 2009 Potability Study: Portability still important

Aug. 24, 2009

In 1981, Psychologist David Elkind coined the term “hurried child” for kids who were being pushed too far and too fast by their parents to succeed in life. It became synonymous for a lifestyle in which kids were never relaxed and never at rest.

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Twitter clutter

By Paul King on Aug. 10, 2009

Social media and how to use it is quickly becoming one of the hottest topics in non-commercial foodservice. I will be presenting a talk on the subject at the upcoming HFM conference in Indian Wells, Calif., and SFM has Michael Atkinson, founder of foodservice social media site FohBoh, on the program at its national conference next month in San Francisco.

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Hospitals’ cross to bear

By Paul King on Jul. 24, 2009

I saw an interesting article online the other day, from the Vail Daily newspaper in Colorado. It was about Remedies Café at Vail Valley Medical Center. Apparently, the food is pretty good at Remedies, so much so that people come to the hospital just to eat in the cafeteria.

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2009 Environmental Survey: Paler shade of green

May 15, 2009

We all know that non-commercial foodservice operators are concerned about the environment. But exactly how much are operators doing to make their facilities environmentally friendly, and in which areas are they concentrating their efforts?

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2009 Menu Development survey

Mar. 31, 2009

Even though talking with chefs and foodservice directors in non-commercial operations would suggest that customers are clamoring for Indian cuisine, Thai food remains at the top of the list of “hot” cuisines, according to the results of the 2009 Menu Development survey compiled by FoodService Director.

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2008 Compensation Study

Jan. 29, 2009

Salaries continue to rise, but the average salary for men increased at a larger percentage rate than women, according to FSD's 2008 Compensation Study.

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FSD 2008 Catering Study

Jan. 13, 2009

How did non-commercial caterers do during the last year? What does the new year hold for them? What are the major challenges and opportunities as these operators battle their commercial counterparts for a share of the stomach in this competitive field?

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2008 Portability Study: Portability rules

Nov. 17, 2008

Portability, or grab and go, is on the rise, with many customers choosing to take away nontraditional to-go items, like made-to-order dishes, according to FoodService Director's 2008 Portability Study.

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