Hospitals & Long-term Care

Latest Articles
Water trickles down to almost every aspect of feeding—from sourcing to transportation to cooking—and when stagnant, can completely alter standard operation.
students employees school garden
As FSDs add “farmer” to the fine print attached to their titles, a major part of their job has evolved to include training their team to keep up on-site gardens.
menu prototype
A report from Technomic's Consumer Brand Metrics program found that when the number of menu items went down, several consumer satisfaction scores went up...
yogurt bread cutting board
The new yogurt era is all about the savory side, replacing full-fat products like sour cream in recipes, and shining as the base for top-your-own bars.
veggie burger
David Perkins, head chef at Connecticut College, blamed lack of veggie burger sales on frozen product, and set to work creating a from-scratch version.
gumbo soup
Soups and stews are natural vehicles for these odds and ends of vegetables, grains and proteins, but you can’t just add items aimlessly into the pot.
american indian dish
Washington University in St. Louis has experimented with Native American-inspired fare for the past four years, thanks to a dedicated effort from dining services.
ipad laptop
Chris Studtmann, district executive chef at Northwestern University in Evanston, Ill., is cooking up a whole new program with the help of consumer analytics.
thumbs up
Eric Eisenberg, corporate executive chef at Swedish Health Services in Seattle, created a policy to make sure each accolade gets to the right person.
speeding car
Managing Editor Dana Moran pulled valuable tips from her time away from Chicago. Many didn’t even come from foodservice experiences—but they’re teachable moments.

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