Hospitals & Long-term Care

Latest Articles
veggie shaker container
Huron Valley Schools has kitchens without backflow preventers or potable water to wash greens, so it set up a salad shaker bar with prewashed produce.
borscht bowl
Acts Retirement-Life Communities does a monthly Meal In The Life, where residents of different cultures serve as ambassadors to help coordinate the program.
broccoli florettes
Penn State University dining reduced food costs by designing menus to utilize cast-offs, resulting in the total utilization of a product instead of waste.
health food medicine stethoscope
Marydale DeBor, an associate administrator at the Yale School of Medicine, spoke with FoodService Director about hospital foodservice’s role in healing.

Deputy Editor Dana Moran grew up in a household of questionable food safety. Here are some transgressions/worst practices that she still commits today.

The proposal mandates higher sanitation standards for all Veterans Affairs Medical Center dining services.
The hottest renovation this week in noncommercial foodservice may be our revamped website.
chefs restaurant back of house
Consultant Jim Sullivan offered some practical pointers during his educational session at the National Restaurant Association Show.
The search for different ways to satisfy consumers' hunger for bolder flavors is leading some operators to try innovative uses of familiar root vegetables. ...
cauliflower bowl
Instead of spending time portioning cauliflower into precise steaks or florets, give in to its nature, says Ron DeSantis, director of culinary excellence at Yale.

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