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Hospitals & Long-term Care

Operations

New legislation to fine businesses that refuse to pay higher minimum wage

 Apr. 29, 2015

A bill is being considered in Hartford, Connecticut would fine businesses $1 per hour per employee, who doesn’t earn the $15 minimum wage.

Operations

A leading post acute care provider announces new food dining service

 Apr. 28, 2015

Covenant Care recently introduced its "Enhanced Dining" service that has an expanded menu of nutritious foods, as well as an ergonomics redesign of their dining rooms based on their clients’ preferences.

Operations

Are insects the future of food?

Apr. 28, 2015

With the population rising and the demand for protein increasing, producers and operators will need to find enough protein to feed billions more mouths.

Operations

Silver Plate winner entices clients with a cue from Apple

By Katie Fanuko on Apr. 24, 2015

Restaurant Associates’ Edward Sirhal showcases new menu items and initiatives through an Apple-inspired summit.

Operations

Chicago schools team up with a private company to promote health

By Kelsey Squire on Apr. 24, 2015

The partnership with IlliniCare Health will bring a new fitness technology called GoNoodle to 65 elementary schools.

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Save coffee grounds

Apr. 24, 2015

We save our coffee grounds in 5-gallon buckets.

Operations

Hospital fails to meet its own food health guidelines

Apr. 22, 2015

Hutt Hospital’s district health board recently implemented new guidelines, which they’ve failed to meet as reviews of the food available for purchase at the region’s hospitals are very poor.

Operations

Study finds drug abuse highest in hospitality

By Peter Romeo on Apr. 17, 2015

The government report found that one in five foodservice and hotel employees had used illicit substances in the prior month.

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Snack-U-Check

Apr. 16, 2015

Nurses are using the term “snack-u-check” to remind them to take a snack to patients when they do their blood sugar checks.

Operations

Boston hospital builds model dining space

Apr. 14, 2015

The project aims to create a one-of-a-kind heath care foodservice featuring antibiotic-free meats, cooking classes and a “Chef’s Playground.”

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