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Hospitals & Long-term Care

Operations

Hospital bans sale of sugary snacks, beverages

 By FSD Staff on Feb. 22, 2017

The hospital will replace items like soda with such options as milk and granola bars.

Operations

Hospital hosts global cooking series

 By FSD Staff on Feb. 17, 2017

The three-part event will be open to the community, with each class featuring a different type of global cuisine.

Operations

2017 renovation survey: A change could do some good

By FSD Staff on Feb. 13, 2017

FSD pairs the results of our 2017 Operator Renovation Survey with a look back at real-life examples that highlight FSDs who successfully put change into action.

People

How to be customer-friendly while attracting young talent

By Lynne Eddy on Feb. 13, 2017

To get on the same page with your younger staff, you have to take the time to listen and explain.

Steal This Idea

Scroll through social media for ideas

Feb. 13, 2017

Last year, Joe Alonzo started a Pinterest account—not for marketing, but for my team, so that they can look to the recipes for inspiration and try something new.

Menu

Keep meat and protein-based sides on the front burner

By Julianne Pepitone on Feb. 13, 2017

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet.

Menu

An allergen-free take on chicken tetrazzini

By Patricia Cobe on Feb. 13, 2017

The No Whey station in the main dining hall at Georgia Southern University offers students meals that are free of the eight most common allergens.

Workforce

How to make paid sick and parental leave work for your operation

By Alaina Lancaster on Feb. 13, 2017

So-called fringe benefits such as paid sick and parental leave are anything but fringe in 2017. This year, jurisdictions are enacting medical and family leave laws.

FSD Culinary Council

The most successful items introduced in 2016

By FSD Staff on Feb. 13, 2017

Question:What are  some of the most successful menu items you introduced in 2016?Answers from FSD's Culinary CouncilSpinach mashed potatoes with brown butter and garlic, and coconut curry pork with As...

People

Should managers adhere to no-cellphone policies?

By Jonathan Deutsch, Ph.D. on Feb. 13, 2017

My feeling is that phones distract staff from prioritizing guests, and introduce an unnecessary and unsanitary item into a foodservice setting.

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