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Hospitals & Long-term Care

Steal This Idea

Place food kiosks with convenience in mind

 Dec. 15, 2015

Whitefish School District decided to target students at its high school’s exits and set up a concessions kiosk that is also used during basketball games.

Menu

Plant-based options boost creativity

 By Andrea Strong on Dec. 15, 2015

Although colleges and universities have long offered vegan choices, the segment is upping its game. Yale's efforts to feed vegans exceed what's required.

Menu

MenuDirections 2016: Open to change

By Bill Anderson on Dec. 15, 2015

If you’ve been to MenuDirections, you’ll notice a number of changes at the event, taking place Feb. 28–March 1 at the Hyatt Regency Jacksonville Riverfront.

Operations

50 'great ideas' from restaurants

By FSD Staff on Dec. 15, 2015

Not only are these ideas imaginative and inspiring, they work hard to improve business and drive trends. They are easy to steal for noncommercial as well.

Design

How to pick the best signage for your operation

By Lisa Arnett on Dec. 15, 2015

When it comes to menu boards, going high-tech isn’t always the right choice. Whether it’s digital screens or chalkboards, the decision goes beyond what's cool.

Workforce

4 business books that boost leadership

By Alaina Lancaster on Dec. 15, 2015

Mentors, TED Talks and books help shape management styles. Here are several operators picks on training literature that changed the way they do business.

Operations

Hospital cafeterias to be replaced with retail

By FSD Staff on Dec. 15, 2015

Cafeterias are closing down at some Quinte Health Care hospitals and will be replaced with auxiliary cafes or retail food operations.

People

How to foster socialization in the workplace

By FSD Staff on Dec. 15, 2015

Socialization strategies help staff get to know one another. It's up to business managers to enhance the process by providing a fun work environment.

Steal This Idea

Plastic is fantastic for prepping ginger

Dec. 15, 2015

Metal spoons are a great way to skin ginger. However, chef Neela Paniz learned during a demonstration that, in a pinch, plastic works just as effectively.

Menu

Philly cheesesteak earns a price break

By Patricia Cobe on Dec. 15, 2015

To “clean” up his school’s cheesesteak, Chef Kevin Frank replaced the meat product with one that’s more healthful and saves seven cents per serving.

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