Senior Living

Latest Articles
reviewing application
Times have changed, but two documents still have the power to paint an early picture of a job candidate’s desirability: a cover letter and resume.
gobbler wrap
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. The Gobbler features house-smoked pulled turkey, avocado and veggies in a whole-wheat wrap.
bbq mac cheese
In FSD’s May issue, we profiled Country Barbecue Co., a self-branded dining concept at Oklahoma State University in Stillwater that smokes brisket, pork, chicken, sausage and turkey on-site. Velveeta and mild cheddar cheeses give this side a gooey texture.
internet web cyber security
In a recent study on data breaches, the No. 1 type of information stolen by far is a password. Here are ways operations can keep data on the lockdown.
Pests, pollen, weather, uneven ground and food safety risks are some of the issues that can make outdoor dining a challenge. But, the obstacles are worth overcoming.
greek salad
The W.K. Kellogg Foundation has a salad bar of 30-plus items, and changes the theme of the salad bar every two weeks. That keeps the bar fresh and different.
cartoon thief
To make FSDs' idea scouting a little easier, we’ve filled the May issue of the magazine with groundbreaking foodservice concepts rich with ideas worth stealing...

When looking at the foodservice world through rose-colored glasses, complete environmental sustainability would be a delightful first priority.

Thrifty foodservice directors are churning out limited-time offers and events to provide more telling feedback on potential menu items.
grilled watermelon
Skewered foods are a favorite on the grill and offer easy portion control. Instead of threading meat with the usual vegetables, differentiate the kebabs with summer fruits, such as watermelon and pineapple.

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