Continue to Site >>>

Senior Living

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."

Operations

3 emerging trends for FSDs to watch

 By Patricia Cobe on Sep. 08, 2015

What’s bubbling up in the restaurant world that may be adaptable to noncommercial foodservice? Here’s a look at a cuisine that’s poised to take off.

Operations

Patrick Corbett joins Heritage of Green Hills as F&B director

By Bianca N. Herron on Sep. 03, 2015

Former Morrison Senior Living executive will oversee the senior-living community’s purchasing and budgeting for two dining rooms and a tavern.

Operations

Cheers to the next generation of seniors

By Alaina Lancaster on Sep. 03, 2015

Baby Boomers are shaking up senior living facilities by bringing their social-drinking habits with them.

Operations

Sodexo partners with PS Lifestyle to enhance residential life at senior-living centers

By Bianca N. Herron on Aug. 27, 2015

The foodservice provider has teamed up with salon and spa operator PS Lifestyle to offer quality-of-life amenities to senior-living facilities.

Operations

Pedestal Foods names Larry Shifrin director of dining services

By Bianca N. Herron on Aug. 24, 2015

Shifrin will join their team at The Fountains of West County, a retirement community offering independent living.

Operations

Texas senior-living community boasts exhibition kitchen

Aug. 12, 2015

HarborChase will offer a variety of dining venues when it opens in 2016, including a luxury dining room, outdoor dining, an exhibition kitchen and a bistro/coffee bar.

Operations

Mazzone Hospitality picks up senior-dining contract

Aug. 10, 2015

Mazzone, the Albany region’s largest catering company, will now manage dining services for the 250 residents at Avilia Retirement Community.

Operations

Chicago senior-living center to focus on high-end dining

Aug. 07, 2015

The Clare is focusing on enhanced dining with menus ranging from tapas—with drink pairings—to rustic Italian and Japanese.

Operations

New dining director brings fresh approach to senior-living foodservice

By Bianca N. Herron on Aug. 06, 2015

Robert Scheele, who became the dining director at Candle Light Cove in June, has plans to introduce an herb garden that will produce fresh items for the menu.

  • Page 65