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Senior Living

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A millennial talks college vs. senior dining

 By FSD Staff on Mar. 15, 2016

Here’s what a resident millennial singer who moved into a retirement community had to say about how college and senior living dining segments compare.

Menu

5 grains to add to your menu

 By Patricia Cobe on Mar. 15, 2016

Ancient grains are making a comeback. Not only are they nutrition powerhouses, many fit into gluten-free diets. These five can add menu variety.

FSD Culinary Council

How will USDA dietary guidelines affect your menu?

By FSD Staff on Mar. 15, 2016

What is your reaction to the new USDA dietary guidelines, and how will they affect your menuing? Members of FoodService Director’s Chefs’ Council answer.

People

3 tips from a foodservice trailblazer

By Alaina Lancaster on Mar. 15, 2016

The first thing Lorna Donatone will say if you ask for career advice is to get involved in the leadership of diversity programs. Here are 3 more tips.

Menu

The best menu ideas

By Dana Moran on Mar. 15, 2016

A part of FoodService Director's "The Besties," these are the best menu ideas submitted by operators borrow from restaurants, local ingredients and more.

Menu

Best performing menu items by daypart

By FSD Staff on Mar. 15, 2016

Researcher Technomic tracks menus from 150 schools in the top 50 school districts. Here are the items that are holding their ground in K–12 foodservice.

People

What is the best way to collect customer feedback?

By Jim Korner on Mar. 15, 2016

Advice squad says customer feedback goes beyond just gathering what customers have to say, but interpreting it to get a clearer picture of what's going on.

Operations

3 newly discovered ideas to swipe

By Patricia Cobe on Mar. 14, 2016

Our roundup of ideas includes a speedy way to serve barista-style lattes, an easy design fix to boost interactivity and a chicken-cooking technique to spice up vegetables.

Steal This Idea

Engage residents with a 'Chef of the Day' program

Mar. 14, 2016

Each month, Avanti Senior Living Towne Lake's culinary team selects a resident as Chef of the Day. The resident then prepares a dish during happy hour.

Workforce

What's the best way to handle language barriers?

By Dana Moran on Mar. 14, 2016

When it comes to non-native English speakers, operations can take a few extra steps to ensure everyone is on the same page and ready to succeed.

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