Hospitals & Long-term Care

Latest Articles
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.
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.
Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.
Despite the brutal Boston winter, the Red Sox's rooftop garden—dubbed Fenway Farms—launched just in time for opening day of the 2015 season in April...
healthy minestrone soup
To give customers and patients a healthier, lower-sodium minestrone soup, Kathleen Nielsen of McKay-Dee Hospital “cleaned up” a speed-scratch version.
rotisserie chickens spits
One of the oldest cooking techniques on earth is heating up in noncommercial dining. Here’s why three operators are adding rotisseries to their kitchens.

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