Hospitals & Long-term Care

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Rocky Dunnam
Rocky Dunnam has made a difference at Bivins Foundations by creating a Chef Demo Day, organizing a culinary internship program and writing new menus.
Memphis, Tenn., was the site of the 13th annual MenuDirections conference. As you might expect, pork and barbecue played an important role in the event.
In non-commercial foodservice settings, only 4 to 10 percent of waste is pre-consumer, typically kitchen waste such as fruit and vegetable peels.
food waste
Foodservice operators are demonstrating that food waste recovery is a viable alternative to landfill dumping.
vegetables in soup
On Friday, when we break down our salad bar, we freeze 75 percent of the items for use in soups and other dishes.
female chef kitchen entrees
To celebrate Women’s History Month, we had an Iron Chef competition for all the female chefs at the account.
grab n go sandwiches
Due to an overwhelming volume of patients and families in our emergency department (ED), we created a snack cart.
employee time card
Each month we allow the hourly employee with the best attendance record to trade places with a manager for one day.
From barbecue and beans to mushrooms and tapas, there was a lot of food—and food for thought—passed around at the 13th annual MenuDirections conference.
Snapshots of all the recipes from the April 2015 issue featuring sugar alternatives.


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