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Hospitals & Long-term Care

Workforce

Who has an influence on foodservice?

 By Dana Moran on Mar. 13, 2017

FoodService Director decided to look at the forces that affect operators across the industry and bring you a list of some folks outside the realm of noncommercial life.

Operations

Out of time on overtime

 By Alaina Lancaster on Mar. 13, 2017

Noncommercial operators deal with the aftermath of a wage law in purgatory.

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Ensuring employees complete busywork

Mar. 13, 2017

At Methodist University Hospital, a chef came up with a creative solution to make sure walk-in coolers always have a clean vent.

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Redefine labor woes

Mar. 13, 2017

Sanford USD Medical Center is no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave them 96% staffed.

Menu

Reviving classic comfort foods

By Jill Failla on Mar. 13, 2017

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago.

Design

Putting the UCMC kitchen footprint together

By Dana Moran on Mar. 13, 2017

The University of Chicago Medical Center’s remodel is not without its challenges.

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Food as medicine

Mar. 13, 2017

With all the hype around probiotics, the Cancer Treatment Centers of America created a daily dish that incorporates probiotics in addition to prebiotics.

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Allergen-free access

Mar. 13, 2017

To make safe food as accessible as possible for guests with allergies, Carnegie Mellon University is creating an allergy-friendly kitchen.

Menu

Deconstructing ramen

By Patricia Cobe on Mar. 13, 2017

Inspired by a visit to Japan, the general manager at YouTube's corporate dining venues introduced a dish with many traditional ramen ingredients, served separately so diners can mix and match.

Operations

IFMA names 2017 Silver Plate winners

By Kelsey Squire on Mar. 07, 2017

The annual list of top industry leaders includes four noncommercial figures.

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