Hospitals & Long-term Care

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Students at a local school will learn how to make vegetarian tamales and later showcase the dishes they helped create.
The goal is to educate about the risks of a high-sodium diet, officials say.
bbq mac cheese
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. Velveeta and mild cheddar cheeses give this side a gooey texture.
gobbler wrap
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. The Gobbler features house-smoked pulled turkey, avocado and veggies in a whole-wheat wrap.
These operations are not just keeping up with consumers; they are setting the pace, creating concepts that are just as transformative, adaptable and resourceful as the people they are serving.
From retail to cooking demos, hospital foodservice operators are serving more customers—and in more creative ways than ever.
reviewing application
Times have changed, but two documents still have the power to paint an early picture of a job candidate’s desirability: a cover letter and resume.
FoodService Director spoke to operators from across noncommercial foodservice to gather their top tips on getting the most out of conferences and events.
online star rating
While websites like Yelp long have been a factor for restaurants, they’re relatively new for noncommercial operators, prompting questions from operators.
vendor supplier
Picking a supplier who can meet an operation’s needs at a reasonable cost is challenging, so having a set system of selection and standards can be crucial.

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