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Hospitals & Long-term Care

Operations

Video: The fundamentals of feeding IBD patients

 By FSD Staff on Dec. 15, 2015

A doctor summarizes the basics.

FSD Culinary Council

FSD's Culinary Council: Winter produce ordering

 By FSD Staff on Dec. 15, 2015

Question:How are you adjusting your produce order for the winter?Answers from FSD's Culinary CouncilOur guests remember the days when you could not get a berry in December, but society and global comm...

Steal This Idea

Turning trays increases visual appeal

Dec. 15, 2015

We were seeing problems with food in our bakery case being wasted, so we decided to display the trays vertically instead of horizontally.

Menu

Mini desserts more tempting to diners

By Pamela Parseghian on Dec. 15, 2015

According to Technomic's 2015 Dessert Consumer Trend Report, 34 percent of consumers are more likely to order dessert if a smaller portion is available.

Operations

Bringing family dining to the cafeteria

By FSD Staff on Dec. 15, 2015

Lunchtime atmosphere is shifting from tray lines toward family-style dining at 10 K-12 schools in the Philadelphia area, thanks to the Eatiquette program.

Operations

Retro technology makes new waves in the kitchen

By Alaina Lancaster on Dec. 15, 2015

While induction cooking’s safety, speed and efficiency appeals in modern kitchens, the technology itself isn’t new. Induction only started in the mid-1990s.

Design

3 lessons learned from renovations

By FSD Staff on Dec. 15, 2015

A renovation often is an opportunity to re-energize a cafeteria space, but along with fresh designs and new equipment comes hindsight that can be applied.

Workforce

4 tips for a successful staff competition

By Lisa Arnett on Dec. 15, 2015

With cooking competitions spicing up reality TV, it’s easy to see how a little rivalry among staff could be a fun form of skill- and teambuilding.

Workforce

At Indiana hospital, co-workers do the hiring interviews, too

By Bianca N. Herron on Dec. 15, 2015

The peer process yields better screening, an easier onboarding and more comfort for all, according to the FSD.

Operations

Sustainable for the holidays

By Dana Moran on Dec. 15, 2015

Holiday events are a time for cheer—and can be a huge revenue driver at noncommercial operations. But with those additional diners come additional turkeys.

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