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Senior Living

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How to cross-utilize utensils

 Nov. 16, 2015

An empanada ‘fork’ seems like a tool that would lay in a back drawer—except when the Latin American-style turnovers are on the menu. But, it’s a kitchen MVP.

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How to make comfort food more healthy

 By Patricia Cobe on Nov. 16, 2015

Healthy comfort food can mean different things to different diners, from veggie-packed mac and cheese on campus to lower-sodium soups for senior living.

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3 ways to recruit top talent at a job fair

By Dina Berta on Nov. 16, 2015

FSDs are looking for talent. With the market starting to tighten, the job fair has returned as an effective means to find potential qualified candidates.

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3 tips for organizing your holiday schedule

By Alaina Lancaster on Nov. 14, 2015

Holiday staffing can feel like an uphill battle against requests for time off. With guidance from these operators, you'll organize a holiday schedule.

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3 restaurant trends FSDs could ride

By Patricia Cobe on Nov. 09, 2015

If “switchel” is Greek to you, here are some opportunities worth exploring.

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Create a healthy labeling system

Nov. 09, 2015

Our campus nutritional advisory board developed a labeling program. No matter where a person is, this label identifies products that conform to guidelines.

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10 surprising trends for noncommercial from the NRA’s 2016 What’s Hot list

By Kelly Killian on Nov. 05, 2015

There are a handful of hidden surprises in NRA's 2016 What's Hot list for noncommercial operators among the 192 food, beverage and prep trends.

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Pay employees to pick up new skills

Nov. 02, 2015

During our two weeks of training in May, we let people do things away from their job scope, [such as] learning to be a bartender or learning cake design.

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Senior-living facility asks residents for a touch of home

By Katie Fanuko on Oct. 27, 2015

As The Terrace at Phoebe Allentown transitions to its fall/winter menu, a few recipes will be as close to home cooking as some residents can get.

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Affordable produce boosts sales

Oct. 26, 2015

St. Luke's Hospital and Health Network reduced the price on the salad-bar items by 25 percent to help promote proper nutrition and healthful eating.

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