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Hospitals & Long-term Care

Operations

USDA to require safety labels for tenderized beef

By Bianca N. Herron on May 15, 2015

Foodservice facilities will now have more information about the products they are buying, as well as cooking instructions to safely prepare them.

Menu

Three Takes On: Potato salad

 May 11, 2015

Three Takes On offers several different versions of the same classic dish. This month: unique takes on potato salad.

Operations

7 restaurant trends every FSD should know

By Peter Romeo on May 11, 2015

Anyone who’s been in the on-site business during the last two centuries is painfully aware that a consumer will opt for an off-site place to eat if a foodservice director can’t match what’s available on the street.

Operations

2015 Healthcare Census: Retail continues to reign at hospitals

By Paul King on May 11, 2015

Plus see what trends rule menus and other highlights from our 2015 Hospital Census.

Steal This Idea

Reduced carbs, reduced price

May 11, 2015

To accommodate our customers who are on a low-carb diet, we now offer sandwiches and burgers without the bun or bread at a reduced price.

Menu

The essential pulse

May 11, 2015

Lentils, chickpeas and dry beans serve a valuable function on non-commercial menus.

Workforce

Meet 2015 Silver Plate winner Julie Jones

May 11, 2015

Julie Jones, director of nutrition services at Ohio State University Wexner Medical Center has headed her fair share of projects.

Steal This Idea

Transparent temperature tracking

May 11, 2015

We changed how we record temperatures of our hot and cold items by moving our logs to highly visible locations.

Menu

Siding with barbecue

By Kate Parham Kordsmeier on May 11, 2015

When it comes to barbecue, foodservice directors are balancing authenticity with innovation in their side dishes.

Menu

Pulses hit their stride

By Lindsey Ramsey on May 11, 2015

Farmers are gearing up to satisfy increasing demand for pulses worldwide.

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