Segment: Hospitals & Long-term Care

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B&I (42%) and colleges (37%) were the most likely segments to report an increase in costs due to sustainability initiatives like compostable disposables and local purchasing.

Quinoa adds a health factor to this sweet treat while truvia keeps the calories down.

In our February cover story, chefs shared the menu trends they believe are having the biggest impact on non-commercial foodservice. Some also shared recipes they have created to take advantage of these trending ingredients.

Click through a Snapshots of all the recipes for the February 2014 issue. This month features unique catering and chilies recipes.

Featuring fruits and vegetables, this salad also adds a kick with Thai Chili.
Switch up your classic barbecue sauce with this flavorful recipe.
These creative sliders are great for a catering event and fun for customers.
This flavorful salmon recipe is simple and great for a lunch or dinner option.

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