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Senior Living

Operations

Farm-to-table and beyond

 By Alaina Lancaster on Jul. 19, 2016

Since the farm-to-table movement has caught noncommercial attention during the past decade, operators have broadened agricultural collaborations outside of supply.

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Put a stick in appetizers

 Jul. 19, 2016

When it comes to appetizers, portability is a major factor, especially at catered events. Jean-Louis Clerc found a way to make salmon hors d'oeuvres pop.

People

How to cultivate a positive workplace culture

By Jim Korner on Jul. 19, 2016

Research shows that offering employees generous salaries and flexible vacation policies might make you a popular boss, but that’s not enough.

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Casually attract a millennial workforce

Jul. 19, 2016

As The Ohio State University Wexner Medical Center struggles to recruit millennials, it has current millennial employees invite friends to Q&A sessions.

Menu

Vegan and vegetarian at every age

By Pamela Parseghian on Jul. 19, 2016

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in the noncommercial sector.

Workforce

3 strategies for negotiating salaries after minimum wage hikes

By Alaina Lancaster on Jul. 19, 2016

As plans to increase the minimum wage surge ahead, operators will feel the reverberations shake up labor costs for more than just hourly workers.

Operations

How operators are bracing for new overtime rules

By Peter Romeo on Jul. 18, 2016

Foodservice operations’ blueprints for coping—and the rules' expected effects—vary greatly, recent research says.

Operations

Secure scheduling still a contentious issue in Seattle

By Alaina Lancaster on Jul. 18, 2016

Foodservice workers are seeking earlier notice of schedules and penalties for employers who make last-minute shift changes.

Menu

A healthier take on tomato bisque

By Patricia Cobe on Jul. 15, 2016

With the goal of making 10 of N.C. State’s best-sellers 10% healthier, including this tomato bisque, Lisa Eberhart teamed up dietary interns with campus chefs.

Operations

‘Food nudging’ spurs more healthful eating

By Simedar Jackson on Jul. 13, 2016

A new study concludes that what consumers eat is influenced by food placement and proximity.

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