Segment: Hospitals & Long-term Care

Latest Articles


We use a four-week cycle menu. In order to give our patients more choices, we give every patient a copy of the upcoming menu in a leather-bound cover. We have different menus for those with diet...

With the help of one of our brokers we held a cooking contest. Each of the network’s 12 directors and one of their cooks prepared two recipes. They all had access to the same ingredients...

Eric Sieden, director of food and nutrition at Plainview (N.Y.) Hospital, effectively manages his staff and has great rapport with his supervisors and staff, according to Margie Pemberton, associate executive director, ancillary services for the system. S