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Hospitals & Long-term Care

Operations

Hospital cafeteria adds drama with wood-fired pizza oven

 By FSD Staff on Oct. 14, 2016

The eatery recently concluded a $591,000 revamp.

Operations

Senior living center taps into tech, snacks to revamp dining

 By FSD Staff on Oct. 11, 2016

The community has installed an around-the-clock snack bar and uses tablets to solicit resident feedback.

Operations

How to rebrand your operation

By Alaina Lancaster on Oct. 06, 2016

Here’s how the University of Michigan launched a major brand refresh.

Operations

House passes bill to delay overtime rules

By Peter Romeo on Sep. 29, 2016

A measure passed yesterday along party lines would grant foodservice operators and other employers a six-month extension to contend with the new regulations.

Menu

5 big regional menuing differences

By Dana Moran on Sep. 22, 2016

We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

Operations

States team up to thwart new overtime rules

By Peter Romeo on Sep. 21, 2016

A lawsuit was filed yesterday by 21 attorneys general to block adoption on Dec. 1.

Menu

Reinvention of mac and cheese

By FSD Staff on Sep. 21, 2016

The familiarity that turns a dish into comfort food can also stamp it as a boring choice. Here's how some operations are trying to put new fire into the gold standard of comfort.

Operations

Philadelphia hospitals awarded for health initiatives

By FSD Staff on Sep. 20, 2016

Each introduced healthy measures such as cutting the cost of non-sugary beverages.

People

Creative ways to attract employees

By Jim Korner on Sep. 15, 2016

My first piece of advice is to offer potential staff a fair and equitable starting salary, and don’t haggle over a few bucks to get the person you want. 

Steal This Idea

Recruit with in-house programs

Sep. 15, 2016

Blue Cross Blue Shield brought an academy on-site that trained people with disabilities. Those students spent an hour every day learning to become part of the workforce.

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