Senior Living

Latest Articles
human resources teamwork
It's easy for tensions between foodservice and human resources to mount. But they could be a big ally. Here are three tips for getting HR on your side...
For operators, the next steps in transparency are local sourcing, cooking from scratch, working closely with suppliers and developing their own products.
workers beam smartphones
Regulating employees’ smartphone use might make operators feel like an overbearing parent, but it’s becoming a necessary evil of the workplace.
blueberry pancakes
While only 14% of operators surveyed for FSD’s 2016 FoodService Handbook expected breakfast sales to surge this year, jumping on the bandwagon looks profitable.
broccoli florettes
Penn State University dining reduced food costs by designing menus to utilize cast-offs, resulting in the total utilization of a product instead of waste.
salad chef
To keep up with the growing demand for healthy, customizable options, operators are kicking their old salad bars to the curb and engineering new offerings.
veggie shaker container
Huraon Valley Schools has kitchens without backflow preventors or potable water to wash greens, so it set up a salad shaker bar with prewashed produce.
woman salad clean eating
The “clean” halo doesn’t just apply to the captive audiences served by noncommercial foodservice. Technomic says major chains are using real ingredients too.
culinary students teacher kitchen
Baptist Retirement Communities of Georgia started a panel discussion with its cooks and FSD to give residents a chance to tour its kitchen and ask questions.
borscht bowl
Acts Retirement-Life Communities does a monthly Meal In The Life, where residents of different cultures serve as ambassadors to help coordinate the program.

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