Segment: Hospitals & Long-term Care

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The NPD Group, a leading market research company, found in its recent National Eating Trends survey that members of the Millennial generation, also known as Generation Y, have significantly decreased...

When it comes to “hot” cuisines, Thai is still “the one,” according to respondents in our 2011 Menu Survey. But Thai’s got competition from two other cultures, and some interesting cuisines were...

For some people, an expansion project can be a daunting task. But for Lisette Coston, director of nutrition and food service at the 912-bed Saint Francis Health System in Tulsa, Okla., it’s...

Tony Almeida, director of food and nutrition at 608-bed Robert Wood Johnson University Hospital in New Brunswick, N.J., hasn’t joined the organic and sustainable bandwagon but loves chocolate-covered raspberries.

Among our 276 respondents, 82% offer catering. Virtually everyone in B&I and colleges provides this service, while 94% of hospitals, 74% of schools and 68% of long-term care facilities do.

Patrick Picciocchi believes in providing the tools to his staff to complete tasks. He provides direction to his team and steps out of their way as they achieve their objectives. He is dedicated and willing to take on any assignment to make his team succes

Through its Whole Life Dining program and the recent addition of gluten-free menu items, GenCare Lifestyle, a senior living company based in Seattle, is changing the way it approaches food in its six...

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