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Senior Living

People

Confessions of Toni Watkins

 Feb. 16, 2015

Director of food, nutrition and conference services loves thinking out of the box, hates having to justify staffing and wishes she could sing.

Operations

Gluten-free products surging

 Feb. 16, 2015

The market for gluten-free foods reached $8.8 billion in 2014, a 63% increase from 2012 numbers, according to recent data from research firm Mintel.

Menu

Three Takes On: Grilled cheese

Feb. 16, 2015

Three Takes On offers several different versions of the same classic dish. This month sweet, savory and spicy takes on grilled cheese.

Menu

Soft and flavorful cheeses

Feb. 16, 2015

From tangy feta to milky mozzarella, soft cheeses are a valuable ingredient in the culinary arsenal of non-commercial chefs.

Steal This Idea

Managers host 'The 411'

Feb. 16, 2015

The goal is to provide key information such as weather, menu selections, employee updates, special events, issues and repairs.

Steal This Idea

Employees as teachers

Feb. 16, 2015

The program takes employees such as line servers and dishwashers and pair them with chefs and cooks to teach them about food.

People

Kate Kelderman, CDM

Feb. 16, 2015

Kate has made a difference at Aging Resources of Central Iowa by starting a nutrition newsletter that is distributed to all meal sites.

Menu

DIY grilled cheese

Feb. 16, 2015

Specialty grilled cheese is one of the hottest comfort food trends in non-commercial foodservice, with chefs coming up with their own interpretations.

Menu

Desserts: Healthier indulgences

By Marygrace Taylor on Feb. 16, 2015

“Being able to make food taste real when you’ve taken out most of the fat and most of the sugar is an art,” says Richard Curtis.

Operations

Playing the odds

By Paul King on Feb. 16, 2015

The shuttering of the Showboat, Revel Casino Hotel, Trump Plaza Hotel in Atlantic City and The Atlantic Club Casino Hotel left the area reeling.

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