Segment: Hospitals & Long-term Care

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Chicken is a versatile protein, showing up on menus in many different forms. As part of our continuing Signature Series, we asked operators to share with us some of their popular chicken dishes.

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.

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.

This Pico de Gallo features shrimp and jalapeños for endless flavor in every bite.
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.

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