Hospitals & Long-term Care

Steal This Idea

Increase foodservice participation with kiosks

Troup County School System has a fixed kiosk that not only sells coffee, but also protein smoothies, grab-and-go reimbursable meals and other a la carte items.

Menu

Adapting authenticity in Three Sisters Salad

A revamped North American tribe recipe is now a staple in Wash U’s dining program, which completes 18,000 to 22,000 transactions daily.

A recent study reports that employees at high-trust companies experience 74% less stress, 106% more energy, 50% higher productivity and 13% fewer sick days.

There's more than one way to open a bottle of wine. When a corkscrew is nowhere to be found, Chef David Brue reaches for his butane torch.

Lee's Summit R-7 School District's employees have paid time off, but if they don’t call in at least one hour before their scheduled shift, their PTO will be docked.

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.

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

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.

At Methodist University Hospital, a chef came up with a creative solution to make sure walk-in coolers always have a clean vent.

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.

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