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Hospitals & Long-term Care

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The robotic delivery of hospital meals

By Paul King on Mar. 17, 2015

“TUG” robots at UC San Francisco Medical Center’s newest hospital take on a boring task—meal delivery.

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Hospital garden partners with local schools

 Mar. 17, 2015

Cape Coral Hospital came together with Lee County School District and Caloosa Elementary and Middle Schools to create a learning experience that also provides produce for the hospital cafeteria.

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Five ways to lure carnivores to try plant-based dishes

Mar. 16, 2015

Want to get non-vegetarian guests to step outside of their culinary comfort zone at catered events? This is how Yale University made it happen.

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Burger meets bagel

Mar. 13, 2015

After testing two burgers as LTOs in two stores, Bruegger’s now is rolling them out systemwide (along with other grilled lunch sandwiches) over the first quarter of 2015.

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Technomic sees growth for non-commercial segments

Mar. 13, 2015

Non-commercial foodservice is now more than a $82 billion industry, according to research firm Technomic’s annual study.

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Brunch appeal

By Kate Parham Kordsmeier on Mar. 13, 2015

According to research and consulting firm Technomic, nearly 30 percent of consumers say eating their favorite brunch foods makes a meal more appealing.

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Soup: For all seasons

By Marygrace Taylor on Mar. 13, 2015

No matter the weather, fresh, flavorful soups and stews are menu staples.

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MenuDirections 2015 at a glance

Mar. 13, 2015

MenuDirections 2015 gathered the most progressive and influential foodservice professionals in Memphis, Tenn., earlier this month.

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MenuDirections 2015 awards banquet

Mar. 13, 2015

Check out photos from the MenuDirections 2015 awards banquet, where FSD of the Year and the culinary competition winners were announced.

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A new council of knowledge

By Paul King on Mar. 13, 2015

FoodService Director invited 50 chefs from non-commercial operations to be our culinary voice on the Chefs Council.

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