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Hospitals & Long-term Care

Workforce

Overtime pay regulations—what’s next?

 By Peter Romeo on Nov. 28, 2016

A federal judge has temporarily suspended enactment of the new overtime rules. But where does that leave foodservice operations, in the short term and for the long haul?

Operations

How operators grow staff-run gardens

 By Alaina Lancaster on Nov. 15, 2016

As FSDs add “farmer” to the fine print attached to their titles, a major part of their job has evolved to include training their team to keep up on-site gardens.

Workforce

Strategies for smacking down stress

By Dina Berta on Nov. 15, 2016

Staffing shortages, absenteeism and long hours all contribute to employee stress. So it’s important for FSDs to help staff manage the emotional side of the workplace.

People

How to win back employee trust

By Jim Korner on Nov. 15, 2016

No matter how management tells the story, layoffs are not pretty. They may be necessary, but leadership can help reduce anxiety and fear with a plan in place.

People

Leisa Bryant: Winning by learning

By Lisa Arnett on Nov. 15, 2016

After working her way up from dietitian to associate director to director in hospitals and health centers on the East Coast, Leisa Bryant set out for a change of scenery.

Steal This Idea

Tap business partners for events

Nov. 15, 2016

A friend of the restaurant opened a coffee shop and wanted to serve more interesting food, so our pastry chef has partnered with the shop for menu development.

Steal This Idea

Getting instant customer feedback

Nov. 15, 2016

Eric Eisenberg, corporate executive chef at Swedish Health Services in Seattle, created a policy to make sure each accolade gets to the right person.

Menu

Washington University explores American Indian cuisine

By Lisa Arnett on Nov. 15, 2016

Washington University in St. Louis has experimented with Native American-inspired fare for the past four years, thanks to a dedicated effort from dining services.

Menu

Savory yogurt is here to stay

By Julianne Pepitone on Nov. 15, 2016

The new yogurt era is all about the savory side, replacing full-fat products like sour cream in recipes, and shining as the base for top-your-own bars.

Operations

Water access is changing FSDs' everyday challenges

By Alaina Lancaster on Nov. 15, 2016

Water trickles down to almost every aspect of feeding—from sourcing to transportation to cooking—and when stagnant, can completely alter standard operation.

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