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Senior Living

FSD Culinary Council

The most successful items introduced in 2016

 By FSD Staff on Feb. 13, 2017

Question:What are  some of the most successful menu items you introduced in 2016?Answers from FSD's Culinary CouncilSpinach mashed potatoes with brown butter and garlic, and coconut curry pork with As...

People

Should managers adhere to no-cellphone policies?

By Jonathan Deutsch, Ph.D. on Feb. 13, 2017

My feeling is that phones distract staff from prioritizing guests, and introduce an unnecessary and unsanitary item into a foodservice setting.

Steal This Idea

Write strategic email subject lines

Feb. 13, 2017

FSD Heather Torrey picked up a tip to help her email recipients prioritize their messages.

Operations

A movable feast of ideas

By Dana Moran on Feb. 13, 2017

Throughout this issue, we’ve highlighted stealable ideas in all realms of noncommercial foodservice, from protein-focused sides to legalized marijuana.

Menu

The year of brisket

By Jill Failla on Feb. 13, 2017

The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Operations

2017 renovation survey: A change could do some good

By FSD Staff on Feb. 13, 2017

FSD pairs the results of our 2017 Operator Renovation Survey with a look back at real-life examples that highlight FSDs who successfully put change into action.

People

How to win back employees on the verge of leaving

By Jim Korner on Feb. 13, 2017

Try to make the conversation as comfortable as possible for them. If an employee has grievances about the work environment, you might be able to accommodate them.

Steal This Idea

Allow residents to reserve action stations

Feb. 13, 2017

Otterbein Lebanon Retirement Community installed a hibachi grill this fall, and within three months they had 300 residents and guests make reservations.

Steal This Idea

Scroll through social media for ideas

Feb. 13, 2017

Last year, Joe Alonzo started a Pinterest account—not for marketing, but for my team, so that they can look to the recipes for inspiration and try something new.

Menu

Keep meat and protein-based sides on the front burner

By Julianne Pepitone on Feb. 13, 2017

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet.

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