Hospitals & Long-term Care

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The new layout of Brigham and Women's cafeteria, now dubbed Garden Cafe, allows for garden views, more seating and new menu options, as well as an infused water station...
bbq baked potato
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. The baked potato is topped with house-smoked brisket, cheddar and green onions for a hearty, filling dish.
One of the reasons behind the push is to keep more purchasing dollars in the state.
Students at a local school will learn how to make vegetarian tamales and later showcase the dishes they helped create.
The goal is to educate about the risks of a high-sodium diet, officials say.
bbq mac cheese
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. Velveeta and mild cheddar cheeses give this side a gooey texture.
gobbler wrap
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. The Gobbler features house-smoked pulled turkey, avocado and veggies in a whole-wheat wrap.
These operations are not just keeping up with consumers; they are setting the pace, creating concepts that are just as transformative, adaptable and resourceful as the people they are serving.
From retail to cooking demos, hospital foodservice operators are serving more customers—and in more creative ways than ever.
reviewing application
Times have changed, but two documents still have the power to paint an early picture of a job candidate’s desirability: a cover letter and resume.

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