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Senior Living

Operations

Senior living center shifts dining to align with wellness

 Apr. 20, 2015

One senior living organization is rethinking dining operations, taking a restaurant-style approach while also promoting green causes and community interaction.

Operations

Study finds drug abuse highest in hospitality

 By Peter Romeo on Apr. 17, 2015

The government report found that one in five foodservice and hotel employees had used illicit substances in the prior month.

Operations

The business of people

By Paul King on Apr. 13, 2015

A few months back, we learned that a growing number of foodservice professionals are worried about the work ethic of their current employees.

Steal This Idea

Save the salads

Apr. 13, 2015

On Friday, when we break down our salad bar, we freeze 75 percent of the items for use in soups and other dishes.

Operations

3 tips to achieve food recovery

By Steve Dwyer on Apr. 13, 2015

In non-commercial foodservice settings, only 4 to 10 percent of waste is pre-consumer, typically kitchen waste such as fruit and vegetable peels.

Menu

Three Takes On: Sausage dishes

Apr. 13, 2015

Three Takes On offers several different versions of the same classic dish. This month: unique takes on sausage dishes.

Menu

From fad to niche

By Marygrace Taylor on Apr. 13, 2015

Right now, it seems like everyone wants to experiment with eating gluten-free or vegan.

Menu

April 2015: Vegetarian

Apr. 13, 2015

Snapshots of all the recipes from the March 2015 issue featuring vegan and vegetarian dishes.

Steal This Idea

Trading places with employees

Apr. 13, 2015

Each month we allow the hourly employee with the best attendance record to trade places with a manager for one day.

Operations

5 takeaways from MenuDirections 2015

Apr. 13, 2015

From barbecue and beans to mushrooms and tapas, there was a lot of food—and food for thought—passed around at the 13th annual MenuDirections conference.

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