Non-patient meals continue to account for majority of revenue.
Jeff Shaffer's trust in his employees fosters innovation at Reed Smith.
FSD of the Month
In the UNC Healthcare System, the good chefs wear black hats—and they're proud of that fact.
Operators offer whole grains and beans in salads to help reduce fat and calories.
Indian spices offer versatility for foodservice operators.
Hospital relocation allows foodservice to rebrand nutrition program.
The Retail Experience
As marketing manager/café supervisor for Bon Appétit at Stanford Graduate School of Business in Palo Alto, Calif., Shannon Donahue has the unique ability to support and innovate in multiple arenas.
Overlook Hospital's Samantha Martin picks things up very quickly, and subtly enhances processes as opposed to just following the status quo.
Victoria Vega has had a love of driving fast cars since she first learned to drive.
My Other Passion
Helen Phillips loves working with kids and fears disappointing people.
Northwestern's Theresa Laurenz talks about working with students on nutrition plans.
New Au Bon Pain location offers diverse, healthier options at hospital.
Health & Wellness
Districts increase summer meal programs with new initiatives, trucks.
Thornton speaks about the HealthierUS School Challenge, Chefs Move to Schools and the preception of child nutrition programs.