Continue to Site >>>

Senior Living

Menu

Mac and cheese goes vegan

 By Marygrace Taylor on Jun. 15, 2015

Michigan State University had quite a challenge on its hands when setting out to develop a vegan version of macaroni and cheese.

Operations

Dish breakage doesn't have to bust the equipment budget

 By Lindsey Ramsey on Jun. 15, 2015

Switching to china provides many benefits, but only if broken dishes can be avoided.

Workforce

10 top influencers of the industry

By FSD Staff on Jun. 15, 2015

Top 10 influencers: What's on their radar and why you should care.

People

Drew Allen: Customer service to the core

By Lindsey Ramsey on Jun. 15, 2015

A focus on delivering restaurant-caliber service has led to success at this senior living community.

Menu

Baking flavor into vegetables

By Marygrace Taylor on Jun. 15, 2015

Turn taste up a notch with fresh spices and cooking techniques.

Workforce

Building a solid next-gen team

By Sara Rush Wirth on Jun. 15, 2015

Millennials aren’t afraid to talk to anyone in an organization; they’re driven to achieve; they embrace tech to ease processes.

People

Motivating millennials

Jun. 15, 2015

How can managers motivate millennial staff members? Advice Squad says to think more broadly.

Menu

Raise the flavor profile, not the beef spend

By Lindsey Ramsey on Jun. 15, 2015

Four operator tips for creating main dishes that sizzle on a dime.

Menu

Rice pudding gets a nondairy makeover

By Marygrace Taylor on Jun. 15, 2015

Brian Seto of Legacy Health created a gluten-free, vegan rice pudding.

Operations

How to make dining a positive experience for seniors with dementia

Jun. 11, 2015

Mealtime management, nutrition, lighting and noise all play factors in whether a senior with dementia will have a good dining experience at a senior living facility.

  • Page 70