Hospitals & Long-term Care

Latest Articles
Regions Hospital’s new cafeteria offers a build-your-own entree bar along with more fruits, vegetables and sugar-free beverage options.
generation x business people
When the name of your demographic group also is the widely accepted symbol for a generic signature, ala Gen X, it can be easy to feel invisible.
jams shelf display
Thumbtack preserves jams, jellies and pickles, and hasa ton of cookbooks, so it's building a unit in the main office work area that can display a lot...
snow storm people walking
Here’s how fellow FSDs are taking precautions to minimize disruptions to their operations.
Mark Mollentine is known for transforming cafeteria food typically high in calories, fat and sugar into healthier options. Here are tips for others who want to give it a try.
The facilities plan to raise the portion of ABF proteins to 20 percent.
The four-week program delivers “cook and chill” meals to discharged patients at risk of becoming malnourished.
Floor ambassadors, who take orders by iPad, foster a connection with patients and ensure meal choices align with their recommended diets.
colored tongs
Virginia Commonwealth University uses Meet @ Balance: a colored tongs system at an all-you-care-to-eat salad bar. The tongs help advise healthfulness.
We surveyed operators from across the U.S. about current menu trends and future best-sellers. Here’s a snapshot of B&I, C&U, K-12, hospital and LTC/senior-living operators.

Pages

FSD Resources