Hospitals & Long-term Care

Latest Articles
Since taking the reins as chef at Major Hospital in Shelbyville, Ind., Mark Weil has been committed to providing and guiding residents toward healthy options.
Wake Forest Baptist Medical Center’s cafeteria reopened Thursday as Fresh Inspiration Cafe, sporting a new look and a menu showcasing “mindful” options to help patrons make healthier choices.
“Hospitals should be a role model,” says the clinic’s spokeswoman, Eileen Sheil, explaining the move to rid the premises of the fast-food chain after 20 years.
When it comes to organic farming, St. Luke’s Hospital foodservice staff have found ways to streamline production and maximize utilization.
Hospital cafeteria managers may currently be considered exempt executives, but if they earn less than $50,000, they will now be eligible for overtime pay.
After solely working with Aramark for two years, the clinic has tapped Sodexo to lead foodservice for its main campus and children’s hospital.
vending salad machine
Luke Saunders is out to prove healthy meals can come at the push of a button with Farmer’s Fridge, a line of vending machines stocked with healthy foods.
tackle box
During meal time, having to halt delivery to fulfill a patient’s request for more ketchup or sweetener can back up the flow of room-service deliveries.
The newly seated members will serve a two-year term starting this month.
The chef at Green Valley Hospital’s new eatery, Madera Restaurant & Grille, brings more than 20 years of experience in the luxury-hotel business, including four years at The Phoenician Resort in...

Pages

FSD Resources