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Hospitals & Long-term Care

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Desserts: Filled with variety

 By Kate Parham Kordsmeier on May 10, 2014

Looking for a lucrative menu addition that thrives on variety? Consider crêpes, thin French pancakes that flourish with a range of fillings.

Steal This Idea

Involve your staff

 May 10, 2014

We do test trays and mystery customers in both our patient services and retail locations to test for accuracy and quality.

Operations

AHF to honor foodservice leaders next month

May 09, 2014

The Association for Healthcare Foodservice (AHF) has announced the honorees for several of the awards to be presented next month at AHF’s annual conference in Orlando, Fla.

Operations

Glove up or not?

By Paul King on May 08, 2014

If you gathered a group of chefs together for a spirited conversation, what do you think would be the topic that would generate the liveliest discussion? The hottest food trends? GMOs in foodstuffs? Pros and cons of salt?

People

Justin Johnson: "Scratch"-ing the surface

By Paul King on May 08, 2014

Justin Johnson has revived the foodservice department at Watertown Regional Medical Center by transforming the mindset of staff from "factory mentality" to a "thoughtful relationship" with food.

Operations

AHF announces Culinary Competition finalists

May 08, 2014

Three teams from New Jersey and one each from North Carolina and Florida will square off for top honors in the 2014 Culinary Competition sponsored by the Association for Healthcare Foodservice.

Operations

Crunching the lunch business numbers

May 05, 2014

Here’s a look at what’s happened to lunch participation/sales in the past two years and also what operators expect to happen to this daypart’s growth potential in the next two years.

Operations

New food cart system aims to give kids more options at Children’s Hospital

May 02, 2014

The Children’s Hospital Foundation of Manitoba, along with Health Sciences Centre, have launched a new food distribution system to the Children’s Hospital.

Operations

A changing dynamic

By Paul King on May 01, 2014

If you want to know how dramatically the healthcare model is changing in long-term care, start with the wine. At least, that’s what Rich Daehn says.

Steal This Idea

Menu anticipation

Apr. 24, 2014

We like for our staff members to dine within our facility instead of patronizing businesses outside. So what we do is create the element of surprise and anticipation. We do this by not making our menu known ahead of time.

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