Hospitals & Long-term Care

Latest Articles
vegan potato salad kale
Andrew Shaner, executive chef at this Pennsylvania prep school, offers a version of potato salad without mayonnaise.
Plus see what trends rule menus and other highlights from our 2015 Hospital Census.
Anyone who’s been in the on-site business during the last two centuries is painfully aware that a consumer will opt for an off-site place to eat if a foodservice director can’t match what’s available...
silver plate
From spearheading tough renovations to championing wellness programs that resonate, these non-commercial operators’ feats and passion make them best in class.
julie jones
Julie Jones, director of nutrition services at Ohio State University Wexner Medical Center has headed her fair share of projects.
noreaster potato salad
Three Takes On offers several different versions of the same classic dish. This month: unique takes on potato salad.
brunch potato salad
Darla Mehrkens, chef at this western Virginia hospital, turns potato salad on its ear with a brunch rendition that includes bacon, lettuce and tomatoes.
farm tractor harvest
Farmers are gearing up to satisfy increasing demand for pulses worldwide.
pulses beans
Lentils, chickpeas and dry beans serve a valuable function on non-commercial menus.
tandoori chicken roulade
Small plates offer delicious, artful fare for a fraction of the calories.


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