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Senior Living

Workforce

3 things to do when a crisis strikes

 By Sara Rush Wirth on Jan. 15, 2016

Experts agree: Developing a protocol before disaster strikes—especially in today’s social media-fueled world—is crucial. Here are three steps to follow.

Operations

Today's consumers are changing everything

 By Kelly Killian and Lisa Arnett on Jan. 15, 2016

Gen Z is a year into its college invasion. There are more millennials in the workforce today, surpassing both Gen X and baby boomers, who are retiring.

Operations

2016 FSD Menu Survey

By FSD Staff on Jan. 15, 2016

We surveyed operators from across the U.S. about current menu trends and future best-sellers. Here’s a snapshot of B&I, C&U, K-12, hospital and LTC/senior-living operators.

Menu

Indian spices lighten up stuffed potatoes

By Patricia Cobe on Jan. 15, 2016

To create a healthier but gratifying version of a normally calorie-ridden stuffed baked potato, Chuck Hatfield took a few cues from Indian cuisine.

Design

Exhibition cooking brings menu trends to life

By Lisa Arnett on Jan. 15, 2016

In order to continue delivering on display cooking's wow factor, operators are bringing different pieces of equipment into the consumer's view.

Operations

What baby boomers want from senior living

By Kelly Killian and Lisa Arnett on Jan. 15, 2016

Evolution in the restaurant industry means newer baby boomer retirees are bringing higher expectations with them to senior living facilities.

FSD Culinary Council

How to handle custom menu challenges

By FSD Staff on Jan. 15, 2016

Question:How are you handling your biggest challenges with customizable menu items?Answers from FSD's Culinary CouncilCustomizable menus provide our guests with flexibility and a sense of pampering, b...

People

Can you train employees to be nice?

By FSD Staff on Jan. 15, 2016

When you’re interviewing someone to work in your operation, you need to look at behavioral traits. Those can be part of your criteria when you’re hiring.

Steal This Idea

Offer incentives for thinking green

Jan. 15, 2016

Eighty percent of Northwest Community Hospital's customers are our employees, so asking them to participate in the reusable-container program was easy.

Menu

Customization goes beyond the salad bar

By Patricia Cobe on Jan. 15, 2016

Stations focusing on salads, sandwiches and omelets—last decade’s customization models—have evolved into a much wider variety of DIY consumer options.

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