Segment: Hospitals & Long-term Care

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Breakfast, it would appear, is considered to be an important meal by most people—except for college students. At many universities students continue to eschew the morning meal, at least in campus...

Operators have employed many tactics to make their menus healthier. Increasing fruits and vegetables and whole-grain offerings are the most frequently used strategies.

This month FoodService Director releases the results of The Big Picture, which we believe is the most comprehensive non-commercial research project ever conducted.

We needed to rename all of our cafeteria food stations after taking over from a contract management company, so we set up a contest with the foodservice staff. The responses were amazing. The...

Milk does a body good, and it also helps operators’ bottom line. Milk, at 18%, makes up the highest sales percentage of beverages for non-commercial operators, according to The Big Picture research.

Half of operators say fruit is the snack category (excluding vending) that has growth potential in the next two years. Second to fruit is the dips/salsa/hummus category, with 24% of operators saying...

Only 5% of operators have an on-site garden or farm for which the foodservice team is responsible. Most operators say they don’t have an on-site garden/farm and have no plans to start one.

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