Segment: Senior Living

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Recycling and waste reduction are the two sustainability initiatives that operators use. Nearly every college recycles (95%), making it the segment that employs this tactic the most. Nursing homes/...

Click through a Snapshots of all the recipes for the April 2014 issue. This month features seafood and pasta dishes.

As part of our ongoing Signature Series, we asked operators to share their signature bread recipes, including two versions of cinnamon rolls, multigrain rolls and focaccia.

Four out of 10 operators indicated that finding the money to purchase new equipment and an overall declining budget were their top budget challenges.

Ashley DeAcetis, dining services director at (Unidine) Zelma Lacey House in Charlestown, Mass., has made an impact on foodservice by conducting biweekly cooking demonstrations that incorporate the rich culinary history of the residents and then featuring the recipes on the weekly menu.

The Retail Experience workshops and the Dine-Around highlight the conference's first day.

Gerry Ludwig, Health & Wellness workshops and the awards banquet highlight the second day.

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