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Hospitals & Long-term Care

People

What are the best questions to ask cafeteria-job candidates?

 By FSD Staff on Dec. 03, 2015

As long as you ask questions that gauge their work ethic, reliability, skill level and attitude, you’ll be able to get a good overview of how they’d do.

Operations

3 restaurant trends worth watching

 By Patricia Cobe on Dec. 01, 2015

Here are three currents that could splash into college foodservice and other noncommercial sectors.

Operations

EPA salutes noncommercial market’s best waste reducers

By Bianca N. Herron on Dec. 01, 2015

The 2015 winners of the agency’s Food Recovery Challenge used a variety of tactics to divert more than 600,000 tons of food from landfills.

Steal This Idea

Use technology for quick training

Nov. 30, 2015

We do a “Tip of the Day” email for our managers at 7 a.m. Typically, it is job related, or it can be fun. It's a reminder for a given topic or process.

Workforce

Strategies for recruiting cooks

By Amy McKeever on Nov. 30, 2015

All segments of foodservice are facing a cook shortage; nearly half of respondents in FSD’s 2015 B&I Census reported that recruiting staff is an issue.

FSD Culinary Council

Culinary Council: Flavors in demand

By Patricia Cobe on Nov. 23, 2015

FSD's Culinary Council members agree big, bold flavors will continue to be in high-demand and will explore ingredients, cuisines and recipes embracing them.

FSD Culinary Council

Culinary Council: What will be the breakout food trend of 2016?

By Patricia Cobe on Nov. 23, 2015

Has Sriracha reached its saturation point or will it keep going strong? How about gluten-free foods? Our Culinary Council shares the trends that will be shaping their menus in 2016.

FSD Culinary Council

Culinary Council: Shaping the menu

By Patricia Cobe on Nov. 23, 2015

Expect three megatrends to hang around for another year according to respondents: healthier comfort foods, plant-based dishes and more customization.

FSD Culinary Council

Culinary Council: What's hot at breakfast?

By Patricia Cobe on Nov. 23, 2015

High egg prices, a result of the avian-flu epidemic, continue to worry noncommercial chefs. Some are taking preemptive measures by redirecting the menu.

FSD Culinary Council

What is FSD’s Culinary Council?

By FSD Staff on Nov. 23, 2015

FSD’s Culinary Council is a cross-section of chefs from the K-12, college and university, senior living, health care, and business and industry segments. On a rotating basis, our industry experts answer questions about food trends and ideas.

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