Technomic has identified consumer trends likely to shape the restaurant industry in 2016. Here is what the Chicago researcher has identified as the top trends to expect.
04-30-2014 Ideas and Innovation
A new program at Highmark, in Pittsburgh, is bringing the chef to the table.
04-16-2014 Ideas and Innovation
Administrators at Niagara Falls Memorial Medical Center have turned to an old partner to give them a new perspective on the hospital’s foodservice program.
04-15-2014 Ideas and Innovation
Culture change to a person-centered care model is the hottest concept in LTC & senior living.
04-09-2014 Ideas and Innovation
The Healthy, Hunger-Free Kids Act greatly impacted what the majority of operators offer at lunch, according to new research from Datassential. Other challenging areas include menu rotation and...
04-01-2014 Ideas and Innovation
Mennonite Home Care Campus, in Lancaster, Pa., recently completed a more than $2 million kitchen renovation.
03-24-2014 Ideas and Innovation
Eighty-eight percent of districts need at least one new piece of equipment to serve nutritious foods, according to new study.
03-13-2014 Ideas and Innovation
For many students at Pennsylvania State University, the Penn State IFC/Panhellenic Dance Marathon—better known as THON—is an event that requires an entire semester’s worth of energy.
03-10-2014 Ideas and Innovation
One of the “proudest and saddest” foodservice-related programs at Hennepin County Medical Center, in Minneapolis, according to Food and Nutrition Services Director Bill Marks, is the monthly Food...
Nemours Alfred I. DuPont Hospital for Children has become one of the first hospitals in the nation to include nutrition information on its pediatric patient menu.
Rick Tinsley is transforming Eisenhower Medical Center by revitalizing traffic at Cafe 34 and improving food quality and appearance through local shopping.
Industry News & OpinionView All
The price tag of a meal plan at one university has increased more than 60 percent in the last decade.
Managing Your BusinessView All
Face-to-face interactions mean customer-service skills for staff are more important than ever. Here are the best training methods for diner satisfaction.
Ideas & InnovationView All