As FSDs add “farmer” to the fine print attached to their titles, a major part of their job has evolved to include training their team to keep up on-site gardens.
Water trickles down to almost every aspect of feeding—from sourcing to transportation to cooking—and when stagnant, can completely alter standard operation.
Staffing shortages, absenteeism and long hours all contribute to employee stress. So it’s important for FSDs to help staff manage the emotional side of the workplace.
The old adage says to choose your friends wisely. The same wisdom is needed when choosing a new vendor. Operators share the top three qualities they look for.
The University of Vermont Health Network Champlain Valley Physicians Hospital decided to expand its employee of the month program outside of the department.
A friend of the restaurant opened a coffee shop and wanted to serve more interesting food, so our pastry chef has partnered with the shop for menu development.
I run the Facebook account, and our director runs our Twitter, and between the two of us we take advantage of as many different photo sources as possible.
We have started adding healthier options to our cafe, and did sampling events to find out which snacks to use. I took the options to our administrative team first.
