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Senior Living

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New dining space

 Nov. 25, 2014

We introduced patio dining this summer. We worked with our landscaping team and got some furniture.

People

Sabine Dessau

 Nov. 21, 2014

Sabine is transforming St. Andrews by rewriting menus, celebrating food holidays and developing a monthly newsletter.

Operations

Is Massachusetts food waste ban only the beginning?

Nov. 20, 2014

On a Monday morning in the Boston University food court, students toss plates of food in bins with multicolored labels: green for recycling, black for landfill, and yellow for compostables.

Menu

How to implement a healthy-beverage program

By Becky Schilling, Kate Parham Kordsmeier, Megan Warmouth and Paul King on Nov. 19, 2014

In January 2012, Dartmouth-Hitchcock Medical Center (DHMC), in Lebanon, N.H., discontinued the sale of sugar-sweetened beverages (SSB) in the dining room and café, vending machines, on-site retailers and every other venue on campus.

Menu

Is gluten free good for you?

By Marygrace Taylor on Nov. 19, 2014

Walk into a cafeteria, restaurant or food store and it’s clear that gluten free won’t be going away anytime soon.

Menu

Spice it up

By Lindsey Ramsey on Nov. 18, 2014

Healthy and a big flavor kick. That’s what chefs like about dishes made with spices, such as cumin, coriander, thyme and oregano, that are common in the Mediterranean region.

Operations

How to keep multiple dining venues up to date

By Becky Schilling, Kate Parham Kordsmeier, Megan Warmouth and Paul King on Nov. 18, 2014

With more than 700 accounts that have retail areas, Morrison Healthcare needed to find a way to keep those units current with food trends and customer expectations.

Menu

Cheesecake: A blank canvas

By Marygrace Taylor on Nov. 17, 2014

Cheesecake is the type of simple, blank-canvas dessert that begs for creative flavor tinkering.

Operations

How to reach Muslim and Hindu customers

By Becky Schilling, Kate Parham Kordsmeier, Megan Warmouth and Paul King on Nov. 17, 2014

Meeting the dining demands of a growing and underserved Hindu and Muslim student population.

Operations

How to create an event around a single, locally sourced food

By Becky Schilling, Kate Parham Kordsmeier, Megan Warmouth and Paul King on Nov. 13, 2014

Developing a comprehensive culinary and educational event around one local foundation of the food supply—the honeybee.

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