Segment: Hospitals & Long-term Care

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We use cooked chorizo sausage links, omitting onion and potato puffs and adding sour cream to our Ranchero Grilled Cheese.

Jeremiah has made an impact at Lowell by nearly doubling revenue while redesigning the department's menu and catering program.

We’re considering doing half and half—some items already made and some made to order, with the top five items being premade.

The program takes employees such as line servers and dishwashers and pair them with chefs and cooks to teach them about food.

Employees who do something above and beyond are awarded a certificate and they get to choose any #10 can of food from our storeroom.

Employees are assembled into teams and then asked to find things, such as the nearest fire extinguisher or a fellow employee who has a child in high school.

The goal is to provide key information such as weather, menu selections, employee updates, special events, issues and repairs.

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