Hospitals & Long-term Care

Latest Articles
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.
rick tinsley
Rick Tinsley is transforming Eisenhower Medical Center by revitalizing traffic at Cafe 34 and improving food quality and appearance through local shopping.
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.
tupperware reusable container
Eighty percent of Northwest Community Hospital's customers are our employees, so asking them to participate in the reusable-container program was easy...
cherry tomatoes
Nick Mercogliano turns plastic lids from takeout containers inside-out, places cherry tomatoes in between two lids, then draws a knife across the rows.
samosa stuffed potato
To create a healthier but gratifying version of a normally calorie-ridden stuffed baked potato, Chuck Hatfield took a few cues from Indian cuisine.
pho bowl
Stations focusing on salads, sandwiches and omelets—last decade’s customization models—have evolved into a much wider variety of DIY consumer options.
petco cafe women eating puppy
Petco workers who don’t want to leave their pets behind at their workspace while they grab lunch can eat in an outdoor seating area adjacent to the cafe.

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