Continue to Site >>>

Senior Living

Operations

3 takeaways from the NRA Show's Noncommercial Conference

 By Dana Moran on May 25, 2016

Read highlights from the NRA Show's first Noncommercial Conference, held Monday, May 23, at McCormick Place in Chicago.

Menu

Recipe report: What’s cooking at the NRA Show?

 By Patricia Cobe on May 25, 2016

These five recipes, gathered from the exhibits and demos on the 2016 NRA Show floor, represent several top trends that emerged at this year’s show.

Steal This Idea

Show employee appreciation with handwritten letters

May 23, 2016

Write “thank you” on every paycheck. This era tends to text thank-yous, but a handwritten note goes a long way. You can’t just preach it; it’s an active thing.

Workforce

5 competencies to measure employees against

By Jim Korner on May 23, 2016

Although there are many models for evaluating competency, Penn State University's Jim Korner has had success with a system that includes five broad disciplines.

Operations

How labeling legislation could change food waste

By Dana Moran on May 19, 2016

While the Food Date Labeling Act as written only applies to consumer food products, it could have a trickle-down effect on other areas of the food industry.

Operations

Labor Dept. mandates overtime for managers making under $47K

By Peter Romeo on May 18, 2016

Far more managers will qualify for time-and-a-half pay unless their salaries are raised or their hours are cut.

Operations

4 ways to keep personal data locked down

By Angel Abcede on May 16, 2016

In a recent study on data breaches, the No. 1 type of information stolen by far is a password. Here are ways operations can keep data on the lockdown.

Operations

Decoding the world of online ratings

By Amy McKeever on May 16, 2016

While websites like Yelp long have been a factor for restaurants, they’re relatively new for noncommercial operators, prompting questions from operators.

Design

9 designs that shine

May 16, 2016

These operations are not just keeping up with consumers; they are setting the pace, creating concepts that are just as transformative, adaptable and resourceful as the people they are serving.

Operations

Sustaining the bottom line

By Dana Moran on May 16, 2016

When looking at the foodservice world through rose-colored glasses, complete environmental sustainability would be a delightful first priority.

  • Page 37