Published in Healthcare Spotlight
Merger with University of Arizona Health Network in the works.
03-13-2013 Ideas and Innovation
02-12-2013 Ideas and Innovation
Three years ago à la carte items were given a makeover at 33,500-student Cincinnati Public Schools. “We saw the writing on the wall,” says Jessica Shelly, food services...
12-03-2012 Ideas and Innovation
The implementation of the new U.S. Department of Agriculture meal regulations for school breakfasts and lunches may be causing some school districts—particularly those with low percentages...
11-19-2012 Ideas and Innovation
Regional foodservice provider FitzVogt & Associates is partnering with a developer of assisted living facilities for seniors in Massachusetts on the design and management of several...
11-12-2012 Ideas and Innovation
The first two or three months of the 2012-2013 school year could rank as the most challenging time for the National School Lunch Program since its inception more than 60 years ago. New meal...
10-24-2012 Ideas and Innovation
With Meatless Mondays, low-carbon diets and under 500 calorie meals, foodservice operators are always looking for the next food trend. At the University of Connecticut, it’s the raw foods...
10-22-2012 Ideas and Innovation
When the USDA and the Harvard School of Public Health (HSPH) created their respective “healthy plate” icons to replace the traditional food pyramid recommendations, operators had...
08-21-2012 Ideas and Innovation
With the nationwide effort to make school lunches healthier, milk has become a focal point in many school districts. Flavored milk and high fructose corn syrup have come under fire, especially from...
08-16-2012 Ideas and Innovation
Each segment of the non-commercial foodservice industry faces its own set of challenges when it comes to helping customers live a healthier lifestyle. From the food side, at least, there is a wealth...
Developing a hotel-like foodservice program for a healthcare facility, one of two under her supervision, earned Lisa Poggas the selection by FoodService Director magazine as FSD of the Year.
Industry News & OpinionView All
Although the top trends come from the restaurant side of the business, Gerry Ludwig was quick to point out implications for the noncommercial sector.
Managing Your BusinessView All
Bada Basil, one of the newest creations from Pittsburgh-based Parkhurst Dining for its college accounts, is outperforming expectations.
Ideas & InnovationView All