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Senior Living

Menu

Signature Series: Seafood, part two

 Jun. 19, 2014

As part of our ongoing Signature Series, we asked operators to share their unique seafood recipes, including shrimp, flounder and bass.

Operations

Homestead Village café sees growth after renovation

 Jun. 18, 2014

When Homestead Village decided to enlarge its main dining room, it took the opportunity to meld the desires of two cultures.

People

The Samarkand appoints two management and dining service directors

Jun. 16, 2014

Covenant Retirement Communities’ The Samarkand, a not-for-profit continuing care retirement community in Santa Barbara, Calif., appointed John Campbell to facilities management director and William Henderson to dining services director.

Operations

Venison rules at culinary event

Jun. 13, 2014

A venison quesadilla took the top prize at the second annual culinary competition staged by the Ohio Presbyterian Retirement Services (OPRS).

Menu

June 2014: Recipes

Jun. 13, 2014

Click through Snapshots of all the recipes for the June 2014 issue. This month features Latin American dishes, tomatoes and frozen drinks.

Steal This Idea

Color your meals

Jun. 12, 2014

Develop a color scheme for every dish you serve. This means a minimum of three colors on each plate.

Steal This Idea

Play off an acronym

Jun. 11, 2014

Our 23 communities were each asked to develop a recipe item using our acronym, ACTS, in the name. A panel of eight staff members tried all the different entries and chose a winner: Apricot Cinnamon Toffee Squares. T

Menu

The Healthy 15

By Becky Schilling, Marygrace Taylor, Megan Warmouth and Paul King on Jun. 09, 2014

From farmers’ markets to educational sessions with dietitians and labeling better-for-you options, creating a comprehensive wellness program encompasses a whole host of tactics. This month we showcase 15 operations that are at the forefront of creating a healthy foodservice environment for both their employees and guests. These 15 operations were selected from nominations across all market segments.

Operations

Menu inspiration

Jun. 09, 2014

Schools are significantly more likely to get menu ideas from trade shows/conferences (63%) than any other segment.

Steal This Idea

Creatively use leftovers

Jun. 09, 2014

We have created a new appetizer for the dining room by using leftover mashed potatoes. We mix the potatoes with green onion, bacon bits and cheddar cheese. We wrap the mixture in spring roll paper, then deep-fry and serve them with different dipping sauces.

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