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Senior Living

Operations

The Big Picture: Construction and renovation

 Dec. 30, 2014

The majority of operators said they are planning to renovate at least part of one or more of their dining facilities in the next two years.

Operations

Los Angeles votes against GMOs? Not so fast

 Dec. 29, 2014

Three days before Los Angeles lawmakers voted on a proposal to ban genetically modified crops, the world's largest biotechnology trade group hired three top City Hall lobbyists to stop it.

Operations

Readers' picks 2014

Dec. 23, 2014

FoodService Director has compiled a list of the top 10 stories of 2014, chosen by you, the readers.

Operations

The Big Picture: The right staff, baby

Dec. 22, 2014

Motivating employees is perhaps the major challenge facing operators today, according to The Big Picture.

Menu

Comfort’s healthy side

By Marygrace Taylor on Dec. 19, 2014

From meatloaf to fried chicken, lighter versions of classic comfort foods are being created by operators.

Menu

Winter warrior: Squash

By Lindsey Ramsey on Dec. 18, 2014

Something happens once the weather turns cold: Customers who wouldn’t eat squash if their dining locations gave it away suddenly can’t get enough of it.

Menu

Out on display cooking

By Kate Parham Kordsmeier on Dec. 16, 2014

Display cooking evokes the senses—sight, sound, smell and taste—which creates intrigue and invites the guest to investigate,” says Paul Houle.

Operations

The Big Picture: The social network

Dec. 15, 2014

College and university foodservice operations continue to be the drivers of social media strategy.

People

Bobby Huerta

Dec. 12, 2014

Bobby Huerta has made a difference at Legacy Retirement Communities by improving recipes and earning his certification as a Certified Healthcare Chef.

Operations

Who’s trending now?

By Paul King on Dec. 12, 2014

Conventional industry wisdom has long maintained that trends start in fine dining and trickle down through the various foodservice strata.

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