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Senior Living

Operations

Farm-to-table takes root in senior living

 By FSD Staff on Oct. 14, 2015

The farm-to-table trend has taken a hold of hospitals and elder care facilities in and around Milwaukee.

Operations

How to use food pictures as a social media marketing tool

 By Alaina Lancaster on Oct. 13, 2015

Hubspot, a software marketing company, reports Facebook posts featuring images garner 53 percent more “likes” and twice as many comments as text-only items.

Operations

Ohio retirement community getting $400K upgrade

By FSD Staff on Oct. 07, 2015

One Lincoln Park’s dining and common areas will be redesigned with a new bistro and a walk-up bar converted from an old gift shop.

Operations

Living in a semi-sustainable world

By Dana Moran on Oct. 02, 2015

Sense and Sustainability is, perhaps, an odd title for this blog. I’ve never been much of a Jane Austen reader. But it encapsulates what I’ll be writing.

Operations

3 restaurant trends FSDs need to watch

By Patricia Cobe on Oct. 02, 2015

In the past few weeks, Senior Editor Pat Cobe has noticed activity in three areas: restaurant-design, a favorite daypart and a hot cooking technique.

People

Do good first impressions equal good candidates?

Sep. 24, 2015

Can first impressions be trusted to know if a candidate is a good fit? What might be a better strategy? Advice Squad provides some insights.

Steal This Idea

Create a fresh fruit base for healthy beverages

Sep. 21, 2015

Use fresh, seasonal fruits to create a base for agua fresca, smoothies and raspados [Mexican shaved ice]. You can choose in-season, local fruit.

Operations

ANFP names new officers

By Bianca N. Herron on Sep. 18, 2015

The newly seated directors and certifying-board members will serve into 2016.

People

How to manage employees in a casual environment

Sep. 17, 2015

The more casual an environment, the more difficult it can be to discipline people. Instead of shrugging off a missed a deadline, there should be consequences.

Menu

How to use lesser-known fish to cut costs

By Dana Moran on Sep. 15, 2015

When one FSD places his seafood order for the week, the sales rep lets him know what's available at his price point. He labels it "Catch of the Week."

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