Hospitals & Long-term Care

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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.
crisis recovery
Experts agree: Developing a protocol before disaster strikes—especially in today’s social media-fueled world—is crucial. Here are three steps to follow.
freshii interior
Through its  Project </Pioneer> campaign, Freshii is seeking ideas using call-to-action messages throughout the store from members of 1871 and entrepreneurs.
In order to continue delivering on display cooking's wow factor, operators are bringing different pieces of equipment into the consumer's view...

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