Hospitals & Long-term Care

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Eric Eisenberg, corporate executive chef at Swedish Health Services in Seattle, created a policy to make sure each accolade gets to the right person.

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Washington University explores American Indian cuisine

Washington University in St. Louis has experimented with Native American-inspired fare for the past four years, thanks to a dedicated effort from dining services.

The new yogurt era is all about the savory side, replacing full-fat products like sour cream in recipes, and shining as the base for top-your-own bars.

Water trickles down to almost every aspect of feeding—from sourcing to transportation to cooking—and when stagnant, can completely alter standard operation.

The old adage says to choose your friends wisely. The same wisdom is needed when choosing a new vendor. Operators share the top three qualities they look for.

Foodservice operators in four states will be required to pay a higher minimum wage as a result of voters’ decision on Tuesday to enact a pay hike.

A North African egg dish with American appeal is experiencing menu growth.

Just over 100 employees will join a branch of the Service Employees International Union.

Annual performance reviews are the first step to finding employees that stand out. The next step is managing by objective and identifying mutual goals.

A favorite event at The Ohio State University Wexner Medical Center is its “May the fourth be with you” (aka “Star Wars”) day on May 4.

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