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Hospitals & Long-term Care

Operations

How to run a successful food truck

 By Lisa Arnett on Sep. 15, 2015

Beyond the basic rules of operating a truck safely, laws for mobile eateries vary, so check all local ordinances before proceeding with a food truck.

Operations

How to plan for food allergies

 By Dina Berta on Sep. 15, 2015

The number of children with a food allergy rose 18 percent from 1997 to 2007, however, just 38 percent of K-12 operators had allergy training in the past year.

Workforce

Adding more restaurants? Read this first

By Katie Fanuko on Sep. 15, 2015

A year ago, Northwestern Memorial Hospital decided to replace its cafeteria with a collection of fast-casual and quick-service restaurants.

Menu

Utilizing sustainable seafood

By Dana Moran on Sep. 15, 2015

The overuse of fisheries has operators going beyond produce in their sustainability endeavors and turning their efforts toward lakes and oceans.

Operations

3 emerging trends for FSDs to watch

By Patricia Cobe on Sep. 08, 2015

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.

Operations

Hospital chef changing views on healthy living

Aug. 26, 2015

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.

Operations

Hospital's cafeteria becomes a health haven

By Bianca N. Herron and Katie Fanuko on Aug. 21, 2015

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.

Operations

Cleveland Clinic closes McDonald’s in food court

Aug. 19, 2015

“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.

Operations

Lessons learned from going organic

By Katie Fanuko on Aug. 18, 2015

When it comes to organic farming, St. Luke’s Hospital foodservice staff have found ways to streamline production and maximize utilization.

Operations

How new overtime regulations will impact hospital foodservice workers

Aug. 18, 2015

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.

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