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Hospitals & Long-term Care

People

What are the best questions to ask cafeteria-job candidates?

 By FSD Staff on Dec. 03, 2015

As long as you ask questions that gauge their work ethic, reliability, skill level and attitude, you’ll be able to get a good overview of how they’d do.

Operations

EPA salutes noncommercial market’s best waste reducers

 By Bianca N. Herron on Dec. 01, 2015

The 2015 winners of the agency’s Food Recovery Challenge used a variety of tactics to divert more than 600,000 tons of food from landfills.

Operations

3 restaurant trends worth watching

By Patricia Cobe on Dec. 01, 2015

Here are three currents that could splash into college foodservice and other noncommercial sectors.

Workforce

Strategies for recruiting cooks

By Amy McKeever on Nov. 30, 2015

All segments of foodservice are facing a cook shortage; nearly half of respondents in FSD’s 2015 B&I Census reported that recruiting staff is an issue.

Steal This Idea

Use technology for quick training

Nov. 30, 2015

We do a “Tip of the Day” email for our managers at 7 a.m. Typically, it is job related, or it can be fun. It's a reminder for a given topic or process.

FSD Culinary Council

Culinary Council: Shaping the menu

By Patricia Cobe on Nov. 23, 2015

Expect three megatrends to hang around for another year according to respondents: healthier comfort foods, plant-based dishes and more customization.

FSD Culinary Council

Culinary Council: What's hot at breakfast?

By Patricia Cobe on Nov. 23, 2015

High egg prices, a result of the avian-flu epidemic, continue to worry noncommercial chefs. Some are taking preemptive measures by redirecting the menu.

FSD Culinary Council

What is FSD’s Culinary Council?

By FSD Staff on Nov. 23, 2015

FSD’s Culinary Council is a cross-section of chefs from the K-12, college and university, senior living, health care, and business and industry segments. On a rotating basis, our industry experts answer questions about food trends and ideas.

FSD Culinary Council

Culinary Council: Snacks from scratch

By Patricia Cobe on Nov. 23, 2015

Anytime eating with all-day menus is the model that seems to be evolving in college dining, senior living and health care, according to our respondents.

FSD Culinary Council

Culinary Council: Trends that will be shaping menus in 2016

By Patricia Cobe on Nov. 23, 2015

FoodService Director surveyed our 50 Culinary Council members to see what items customers are demanding and what will be on their menus in the coming year.

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