Hospitals & Long-term Care

Latest Articles
fish salmon peppers healthy
An FSD shares how to hedge some of the issues when introducing healthier menus.
chef training
76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
barista
We partnered with the director of volunteers in our hospital gift shop and opened a gift-shop espresso bar. We provide one barista to make coffee drinks.
sliced avocado
At Pennsylvania-based health-insurance provider Highmark Pittsburgh, staff use plastic wrap to cover and keep tables sanitized during food prep.
happy barista
This year we’ve really changed our focus to be on customer service. So we implemented some aspects of the FISH! Philosophy, based on Pike Place Fish Market.
Judging from the popularity of food blogs and chef shows, most people outside the industry likely believe that food trends originate in fancy restaurants.
serving food
Have-it-your-way menus and relaxed, help-yourself experiences at fast-casual restaurants are changing customers’ expectations for catering in a big way.
kombucha web
Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.
kimchee
How operators are matching up a bumper crop of fermented vegetables with complementary dishes to add variety to menus and please advanced palates.
lentil dish web
Although lentils are available year-round, there’s something about these dried legumes that pairs perfectly with earthier fall dishes. See recipes here.

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