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Senior Living

Workforce

How to operate smoothly during renovations

 By Simedar Jackson on Sep. 15, 2015

Operators who have taken the renovation plunge find that planning, communication and some improvisation are critical to keeping operations humming.

Design

How a veggie-forward approach won the day

 By Amy McKeever on Sep. 15, 2015

For operators taking cues from diners clamoring for healthier options, Beefsteak has proven that a veggie-forward approach can be a success.

Steal This Idea

Pasta machine as pastry chef

Sep. 15, 2015

A pasta machine can make the dough rolling process more efficient and the end product more consistent than if rolling hors d'oeuvres or desserts by hand.

Steal This Idea

Color-coded meal delivery

Sep. 15, 2015

To make it easier to deliver meals to off-site charter schools and summer feeding locations, Pinellas County Schools uses colored tape to close the boxes.

Operations

How to plan for food allergies

By Dina Berta on Sep. 15, 2015

The number of children with a food allergy rose 18 percent from 1997 to 2007, however, just 38 percent of K-12 operators had allergy training in the past year.

Operations

Assisted-living center puts residents on Mediterranean diet

Sep. 15, 2015

The meal plan is more about filling residents with tasty, good-for-you foods that promote heart and brain health than it is about calorie restriction, officials say.

Menu

Utilizing sustainable seafood

By Dana Moran on Sep. 15, 2015

The overuse of fisheries has operators going beyond produce in their sustainability endeavors and turning their efforts toward lakes and oceans.

Steal This Idea

Reduce waste with fermented vegetables

Sep. 15, 2015

The University of Montana started playing with fermenting things that people used to throw out—the stems of mushrooms, the gills of portabella mushrooms.

Menu

How to deal with dairy allergies

By Patricia Cobe on Sep. 15, 2015

Cow’s milk is the most common food allergy among babies and young children—2.5 percent of the population experience an adverse reaction, says the CDC.

Operations

How foodservice directors are changing lives and communities

By Dana Moran on Sep. 15, 2015

With an integral role in the nutritional lives of students, employees, patients and seniors, FSDs are called upon to support, nurture and shape communities.

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