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Hospitals & Long-term Care

Operations

2013 Goldies: UNC Health Care, Chapel Hill, N.C.

 By Paul King on May 13, 2013

There are a number of programs run by the foodservice department at UNC Health Care that can demonstrate best practices in non-commercial foodservice. For example, there is the Black Hat Chef program, which provides training and career advancement for coo

Menu

Three Takes On: Guacamole

 May 11, 2013

Three Takes On offers several different versions of the same classic dish. This month: Guacamole.

Operations

Retail equipment investment

May 08, 2013

College and healthcare operators say they are the most likely to expand, upgrade or purchase cooking equipment for their retail operations in the next year.

Operations

UCLA Medical Center wins foodservice award

May 08, 2013

Award from Healthcare Without Harm recognizes hospital's efforts to reduce its "climate footprint."

Operations

Retail areas for growth

May 08, 2013

Operators in colleges and healthcare locations say self-branded foodservice options have more growth potential than franchise or product supplier brands, according to The Big Picture.

Steal This Idea

Healthy Snack Pack

May 08, 2013

I created a snack mix based on Dr. James Painter’s presentation at MenuDirections in 2012 about the 10 items to add to your diet. The mix includes raisins, dark chocolate chunks, pecans, almonds and pistachios. It’s a choice in the dessert sec

Operations

2013 Silver Plate—Angelo Mojica: Dream Team

By Paul King on May 07, 2013

Sometimes, dreams simply aren’t to be denied, no matter the obstacles. Angelo Mojica, director of nutrition and food services for UNC Health Care, in Chapel Hill, N.C., understands this better than most because he’s experienced it. Mojica has

Operations

Centralized hospital kitchen saves money, satisfies patients

May 06, 2013

Independent hospital kitchens spend more money than hospitals that use central kitchen.

Operations

Marketing tactics go online

May 06, 2013

When it comes to marketing, operators go online, according to The Big Picture. Website and emails/enewsletters were the top two tools that operators use to market their foodservice programs.

Operations

Goldies 2013: Lanier Village Estates, Gainesville, Ga.

May 02, 2013

Lanier Village Estates recycles bottles in an unusual way—turning them into decorative plates for salads and appetizers. The resident-driven program proves that protecting the environment takes small steps as well as large ones. 

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