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Hospitals & Long-term Care

Operations

Long-term-care chefs win AHF culinary competition

 By Bianca N. Herron on Jun. 11, 2015

Chefs from Swan Creek Retirement Village are the first from long-term care to place in the Association’s Culinary Competition.

Operations

Mark Bittman’s 5 opportunities for noncommercial operators

 By Kelly Killian on Jun. 10, 2015

If McDonald’s is Fast Food 1.0 and Chipotle is Fast Food 2.0, what is Fast Food 3.0?

Operations

Wisconsin hospitals talk healthier cafeteria food

Jun. 10, 2015

Recently, more than 100 healthcare representatives gathered for a forum in Madison to discuss improving nutrition in their cafeterias.

Menu

Think outside the bowl: 3 ways to keep customers coming back

By Marygrace Taylor on Jun. 09, 2015

Here are three ways operators can create fruit salads that keep customers coming back.

Menu

May 2015

Jun. 08, 2015

Click through snapshots of all the recipes featured in the May 2015 issue.

Operations

Hillary Clinton pledges to support push for $15 wage

By Peter Romeo on Jun. 08, 2015

The Democratic Party hopeful says she wants a living wage for hourly foodservice workers.

People

Roger Knysh: Keeping patients healthy

Jun. 08, 2015

Roger Knysh has transformed the foodservice at Berkshire Health System by leading Fairview Hospital to become the first in the nation to stop the sale of sugar-sweetened beverages and implementing a number of green initiatives.

Operations

Indiana hospital plants learning garden

Jun. 05, 2015

Elkhart General Hospital won’t use the produce in the cafeteria, but as a learning tool to show patients the benefits of incorporating healthy foods into their diet.

Operations

OSHA airs recommendations for transgender employees’ bathrooms

By Peter Romeo on Jun. 05, 2015

The agency suggests unisex facilities, but stresses that it is merely advising the set-up, not requiring it.

Steal This Idea

Multipurpose stations

Jun. 04, 2015

We took a station that was being used at lunch and dinner as a pasta bar or action station and repurposed it as a made-to-order omelet station during the morning.

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