Senior Living

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business woman stress
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.
sake cups
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.
social media table
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.
edamame food samples
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.
speeding car
Managing Editor Dana Moran pulled valuable tips from her time away from Chicago. Many didn’t even come from foodservice experiences—but they’re teachable moments.
thumbs up
Eric Eisenberg, corporate executive chef at Swedish Health Services in Seattle, created a policy to make sure each accolade gets to the right person.
ipad laptop
Chris Studtmann, district executive chef at Northwestern University in Evanston, Ill., is cooking up a whole new program with the help of consumer analytics.
american indian dish
Washington University in St. Louis has experimented with Native American-inspired fare for the past four years, thanks to a dedicated effort from dining services.
menu prototype
A report from Technomic's Consumer Brand Metrics program found that when the number of menu items went down, several consumer satisfaction scores went up...
Water trickles down to almost every aspect of feeding—from sourcing to transportation to cooking—and when stagnant, can completely alter standard operation.

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