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Hospitals & Long-term Care

Operations

Technomic Releases Its 2014 Foodservice Industry Forecast

 May 22, 2013

Universities, hospitals, senior living expected to be among the industry's bright spots.

Operations

Most training done in house

 May 21, 2013

When it comes to training staff, the majority of operators keep it in house. Eighty-seven percent provide training in their operations. Colleges were significantly more likely to send staff to institutes or allow them to participate in chef competitions.

Operations

Indiana Health system banishes "bad" beverages

May 20, 2013

All sugary drinks have been removed from cafeterias, vending machines and gift shops.

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Get Residents Involved

May 17, 2013

We were looking for ways to get our senior residents to actually try new healthy choices. Just putting them on the menu didn’t work. We set up a cooking presentation where the residents could participate, taste new products and vote on what they wou

Operations

Labor and food costs most challenging retail aspect

May 17, 2013

When it comes to retail operations, healthcare and college operators say food and labor costs are the two most challenging aspects, according to The Big Picture research.

Operations

Conn. hospital “certifies” healthy local restaurant dishes

May 15, 2013

Plow to Plate Signature Dish Initiative shows commitment to community health.

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Right-sized Meals

May 15, 2013

We created bariatric-sized meals for people who had that surgery. We also offer the meals for those who want a smaller option. 

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New Veggies

May 13, 2013

We were looking for ways to add more variety to our vegetable selection. So we looked at some not-so-common vegetables, such as mashed parsnips, creamed cauliflower and mixed roots, such as carrots, rutabagas and parsnips. These turned out to be good addi

Operations

2013 Goldies: Lanier Village Estates, Gainesville, Ga.

By Paul King on May 13, 2013

Dave McTigue, culinary and nutrition director for Lanier Village Estates, is always looking for ways to enhance the image and quality of the dining program at this ACTS Retirement Community—particularly as it pertains to formal dining. (Lanier has a

Operations

Making gluten-free items in house

May 13, 2013

Twenty-two percent of operators make the majority of the gluten-free items they serve in house, according to The Big Picture research. For that 22%, soups were the most common gluten-free menu option made in house, while bread was the least likely.

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