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Senior Living

Menu

4 cookbooks for inspired menus

 By Lisa Arnett on Apr. 15, 2016

Making room on your bookshelf can pay off when it comes to menu inspiration. Here, FSDs share the books that elevated their menuing to the next level.

FSD Culinary Council

How to market your catering program

 By FSD Staff on Apr. 15, 2016

Question:As spring events ramp up, what is your best approach for marketing your catering program?Answers from FSD's Culinary CouncilWe have found that one of the most effective ways to market our ser...

People

How to modernize the skills of older employees

Apr. 15, 2016

You want those employees who have fire in their bellies and are lifelong learners, irrelevant of age. We need to set expectations and not allow mediocrity.

Operations

How to implement a fish-to-school program

By FSD Staff on Apr. 15, 2016

Andrea Bersamin led a fish-to-school program at two Southwest Alaskan elementary schools. Bersamin and her team developed a purchasing guide for schools.

Menu

Cake gains a healthier halo

By Patricia Cobe on Apr. 15, 2016

When a resident's lemon loaf became a hit, the director of dining and nutrition services updated the family recipe it to improve its health profile.

Operations

Lessons in local food safety

By Alaina Lancaster on Apr. 15, 2016

Local sourcing resonates with customers. Here’s how to capitalize on the momentum of the movement while maintaining your operation's food safety.

Steal This Idea

How to steam without a steamer

Apr. 15, 2016

Operators don't want to be caught without steaming capibilities, but if the kitchen's steamer is on the fritz, it's time to break out the tilt skillet.

Menu

Cauliflower veggie pizza

By Patricia Cobe on Apr. 12, 2016

Stanley Regional Hospital's executive chef decided to make Friday night pizza a little less bready with more good stuff, leading to cauliflower pizza.

Workforce

How to blow an interview

By Alaina Lancaster on Apr. 11, 2016

Here’s an interview tip: When asked about management style, don’t respond that you enjoy making people cry. This and other sage wisdom on why hiring managers don’t extend job offers.

Workforce

Making employees love you

By Sara Rush Wirth on Apr. 11, 2016

Joanne Chang works hard at maintaining the culture she’s created at her four Flour bakeries, her restaurant Myers + Chang and newly opened commissary kitchen.

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