Segment: Senior Living

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

Culinary Workshops and the Chris Ivens-Brown close out the conference.

Reducing staff hours/positions is the most often cited tactic operators employ to cut costs (48%). B&I, colleges and schools are more likely than hospitals, nursing homes, long-term care, senior...

For many, it’s been a long, brutal winter. Heat up your cold-weather menus with these hearty stews. As part of our continuing Signature Series, we asked operators to share some of their popular stew dishes.

When the federal sequester cost Lutheran Social Services to lose funding, we were afraid we were going to lose seniors who would normally come to our site for lunch.

Robert Darrah, foodservice director, says, “During our theme dinners, our guests enjoy these South-of-the-border flavors.

Click through a Snapshots of all the recipes for the March 2014 issue. This month features Szechuan, mini desserts and leafy greens.

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