Hospitals & Long-term Care

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kale mango salad
Take kale to the islands by combining it in a salad with pineapple, mango, banana chips and coconut syrup.
Foodservice facilities will now have more information about the products they are buying, as well as cooking instructions to safely prepare them.
garbanzo bean burger
A different take on a bean burger. Garbanzo beans bring the protein while walnuts bring the texture.
baked mac and cheese ritz cracker topping
Incorporating shallots and sriracha make this more than your run-of-the-mill Velveeta mac and cheese.
noreaster potato salad
This simple potato salad gets its name and flavor from the Old bay seasoning Chef Aaron Rothgeb adds.
vegan potato salad kale
Andrew Shaner, executive chef at this Pennsylvania prep school, offers a version of potato salad without mayonnaise.
Plus see what trends rule menus and other highlights from our 2015 Hospital Census.
Anyone who’s been in the on-site business during the last two centuries is painfully aware that a consumer will opt for an off-site place to eat if a foodservice director can’t match what’s available...
silver plate
From spearheading tough renovations to championing wellness programs that resonate, these non-commercial operators’ feats and passion make them best in class.
julie jones
Julie Jones, director of nutrition services at Ohio State University Wexner Medical Center has headed her fair share of projects.

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