Hospitals & Long-term Care

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For operators taking cues from diners clamoring for healthier options, Beefsteak has proven that a veggie-forward approach can be a success.
hake fish plate
The overuse of fisheries has operators going beyond produce in their sustainability endeavors and turning their efforts toward lakes and oceans.
When one FSD places his seafood order for the week, the sales rep lets him know what's available at his price point. He labels it "Catch of the Week."...
What’s bubbling up in the restaurant world that may be adaptable to noncommercial foodservice? Here’s a look at a cuisine that’s poised to take off.
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.

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