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Senior Living

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Chef’s Choice Award-Winning Recipes

By Patricia Cobe on Mar. 01, 2016

The Falafel Waffle from Marist College, along with the three Chef’s Choice Award runners-up, all incorporate on-trend ideas, ingredients and flavors.

Menu

6 lessons from MenuDirections

By Peter Romeo on Feb. 29, 2016

FoodService Director’s annual immersion in culinary trends, the MenuDirections conference, opened Sunday with a look at delivering health, sustainability and excitement. Here are some of the highlights.

Menu

5 menu trends worth noticing

By Patricia Cobe on Feb. 25, 2016

Unique local specialties, fresh ethnic mashups and a lesser-known ancient grain are making their way onto restaurant menus—and could be the next frontier for noncommercial outlets, too. Here are five trends we’re keeping an eye on.

Menu

3 restaurant trends worth watching in Feb.

By Patricia Cobe on Feb. 23, 2016

This trio of foods and beverages is just beginning to have an impact on restaurant menus. Here’s your chance to jump on these consumer-approved trends early.

Menu

Winging it for March Madness

By Patricia Cobe on Feb. 23, 2016

The NCAA men’s basketball tournament begins in mid-March, but it’s not too early to think about feeding the hordes of fans who will be watching the action on TV.

Steal This Idea

Prepare for holiday events at the start of the year

Feb. 22, 2016

Golden Living Administrative Office picks the date of its holiday party on the first of the year. All of the planing is complete by the end of March.

Operations

Noncommercial sector to grow moderately in 2016, NRA says

By Peter Romeo on Feb. 18, 2016

Contract-managed facilities should enjoy a slightly stronger increase, and the gains will not be evenly shared among major segments, according to the National Restaurant Association's just-released sales forecast for 2016.

Workforce

6 questions to ask references

By Jim Korner on Feb. 16, 2016

When speaking to references, be sure to ask open-ended questions that call for in-depth answers. You can learn more from the subtext of the conversation.

People

How Tim Whelan is making strides in senior nutrition

By Erin Gibbons on Feb. 16, 2016

Tim Whelan is making strides in senior nutrition by updating seasonal menus, making nutritional information available and partnering with the USDA.

Menu

Egg shortage? Try savory waffles

By Patricia Cobe on Feb. 16, 2016

Omelet stations are a popular breakfast option among Texas Tech University’s 37,000 students, says Dewey McMurrey, executive chef of operations at the school.

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