Segment: Hospitals & Long-term Care

Latest Articles

Pages

When it comes to training staff, the majority of operators keep it in house. Eighty-seven percent provide training in their operations. Colleges were significantly more likely to send staff to...

When it comes to retail operations, healthcare and college operators say food and labor costs are the two most challenging aspects, according to The Big Picture research.

We were looking for ways to get our senior residents to actually try new healthy choices. Just putting them on the menu didn’t work. We set up a cooking presentation where the residents...

We created bariatric-sized meals for people who had that surgery. We also offer the meals for those who want a smaller option. 

Twenty-two percent of operators make the majority of the gluten-free items they serve in house, according to The Big Picture research. For that 22%, soups were the most common gluten-free menu option...

We were looking for ways to add more variety to our vegetable selection. So we looked at some not-so-common vegetables, such as mashed parsnips, creamed cauliflower and mixed roots, such as carrots,...

Pages