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Hospitals & Long-term Care

People

Patrick Picciocchi

 Feb. 17, 2011

Patrick Picciocchi believes in providing the tools to his staff to complete tasks. He provides direction to his team and steps out of their way as they achieve their objectives. He is dedicated and willing to take on any assignment to make his team succes

People

For Marvon Pierce

 Feb. 03, 2011

Through its Whole Life Dining program and the recent addition of gluten-free menu items, GenCare Lifestyle, a senior living company based in Seattle, is changing the way it approaches food in its six communities. FSD talked with Marvon Pierce, corporate d

People

Nick Barlow

Jan. 20, 2011

Nick Barlow, foodservice manager, Saint Francis Hospital South in Tulsa, Okla., started as a clinical dietitian at the system’s main campus and was promoted to manager at his current location in 2007. In his first two weeks as a manager, he transiti

Operations

2010 Compensation Study

Jan. 20, 2011

Average salaries grew in 2009, but women had a higher percentage of salary change during the past year, according to FSD's 2010 Compensation Study.

People

Emily Abbott

Jan. 20, 2011

Emily Abbott, supervisor of Nutrition Services at Swedish Medical Center in Seattle, was hired as a nutrition assistant delivering room service meals. She demonstrated leadership skills immediately and was shortly promoted to a department lead. She sees a

Menu

Full-Time Commitment

By Bonnie Brewer Cavanaugh on Jan. 20, 2011

The full-service bakery in non-commercial foodservice appears to be making a comeback, fueled in large measure by operators wanting to satisfy customer demand for foods made with healthier ingredients, those culled from local and sustainable sources, and

Menu

Beans are Big Again

By Willie Kiernan on Jan. 13, 2011

With more focus on healthy foods, beans are finding wider acceptance on non-commercial menus. Beans, high in protein and with more fiber than many whole-grain foods, are enjoying a resurgence in today’s health-conscious marketplace.

Operations

Getting it to go: 2010 Portability Study

Nov. 09, 2010

Grab-and-go is an increasingly popular foodservice option in many foodservice sectors as customers seek more convenience to ease their busy lifestyles. This month, along with our 2010 Portability Study, we present the stories of six operators who for different reasons are seeing growth in their take-away business.

People

Confessions of Roger Knysh

Oct. 07, 2010

Roger Knysh, director of nutrition and food services department at Fairview Hospital in Great Barrington, Mass., would work with animals if he weren’t in foodservice but says snakes are his greatest fear.

Operations

What’s in a name?

By Paul King on Aug. 19, 2010

In Shakespeare’s tragedy "Romeo and Juliet," the fair maiden tells her lover that his name—Montague—is not important; rather, it is the type of person he is that matters.

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