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Hospitals & Long-term Care

Design

How a veggie-forward approach won the day

 By Amy McKeever on Sep. 15, 2015

For operators taking cues from diners clamoring for healthier options, Beefsteak has proven that a veggie-forward approach can be a success.

Steal This Idea

Pasta machine as pastry chef

 Sep. 15, 2015

A pasta machine can make the dough rolling process more efficient and the end product more consistent than if rolling hors d'oeuvres or desserts by hand.

Steal This Idea

Color-coded meal delivery

Sep. 15, 2015

To make it easier to deliver meals to off-site charter schools and summer feeding locations, Pinellas County Schools uses colored tape to close the boxes.

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

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

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.

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.

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