Senior Living

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Meals will be prepped using the same menu offered to students.
If your catering business ramps up as the holidays approach, why not try a harvest dish with a high wow factor? These roasted mini pumpkins make a strong seasonal statement but are surprisingly easy to execute.
growth graph
Ultra-rapid growth can throw dining into chaos, raising questions about how to speed up service while maintaining quality, where and how to source ingredients.
education class
Continuing education is crucial for directors and their staff alike, but it also can be daunting. How do you know what makes sense for your team?
Foodservice trends like clean labels and more vegan options are making their way into senior living, operators say. Here are the facts about our respondents.
talent compass
How are operators supposed to sustain workers when facing a boom of Gen Z diners at colleges, millennials in the workplace and baby boomers moving into senior living?
farm collective
Purchasing more local, sustainable products is a priority for operators nationwide—but it’s not always feasible. That's where purchasing collectives come in...
video player
The University of Wisconsin—Milwaukee creates its own training videos. It’s self-directed, because it’s difficult for students to find the time to do that training.
join our team recruitment hiring
Blue Cross Blue Shield brought an academy on-site that trained people with disabilities. Those students spent an hour every day learning to become part of the workforce.
pizza boxes
Kansas State University does an annual employee recognition on a day it's closed during the year. Managers and some of the student workers come in and eat pizza...

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