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Hospitals & Long-term Care

Operations

In search of the foodservice sweet spot

 By Dana Moran on Apr. 14, 2017

Technomic's recent Healthy Eating Consumer Trend Report found that consumers are more willing to order and pay more for items they think are both healthy and tasteful.

Operations

Challenges of opening an on-site bakery

 By Kelsey Squire on Apr. 14, 2017

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky nature of yeast.

Workforce

Reduce performance review anxiety

By Alaina Lancaster on Apr. 14, 2017

For all the most obvious reasons, managers and staff don’t always agree. But both sides can get behind retiring annual performance reviews, according to a suvey.

Steal This Idea

Build kitchen skills with weekly assignments

Apr. 14, 2017

Every week, Acadia's cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone.

Steal This Idea

Enable tech solutions to ease wait times

Apr. 14, 2017

Molodaw Residences' new table management software allows diners to request specific meal times via a mobile app and allows them to space out service.

Menu

3 questions with Sam Kass

By FSD Staff on Apr. 14, 2017

The former White House nutrition advisor addresses how to model healthy eating and one food-related issue facing the country.

Operations

Planning for food safety paperwork

By Amy McKeever on Apr. 14, 2017

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations.

Menu

FSDs use the sweet spot to create winning dishes

By Jill Failla on Apr. 14, 2017

How FSDs are building off diners’ perceptions of flavor and health to create winning dishes.

Steal This Idea

Redefine labor woes

Mar. 13, 2017

Sanford USD Medical Center is no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave them 96% staffed.

Menu

Reviving classic comfort foods

By Jill Failla on Mar. 13, 2017

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago.

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