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Senior Living

Operations

Sodexo debuts senior dining initiative aimed at baby boomers

 By FSD Staff on Oct. 05, 2016

Bistro 464 seeks to suit more adventurous tastes.

Operations

House passes bill to delay overtime rules

 By Peter Romeo on Sep. 29, 2016

A measure passed yesterday along party lines would grant foodservice operators and other employers a six-month extension to contend with the new regulations.

Menu

5 big regional menuing differences

By Dana Moran on Sep. 22, 2016

We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

Operations

States team up to thwart new overtime rules

By Peter Romeo on Sep. 21, 2016

A lawsuit was filed yesterday by 21 attorneys general to block adoption on Dec. 1.

Menu

Reinvention of mac and cheese

By FSD Staff on Sep. 21, 2016

The familiarity that turns a dish into comfort food can also stamp it as a boring choice. Here's how some operations are trying to put new fire into the gold standard of comfort.

Operations

School cafeteria serves up low-cost meals for the community

By FSD Staff on Sep. 16, 2016

Meals will be prepped using the same menu offered to students.

People

Creative ways to attract employees

By Jim Korner on Sep. 15, 2016

My first piece of advice is to offer potential staff a fair and equitable starting salary, and don’t haggle over a few bucks to get the person you want. 

Steal This Idea

Recruit with in-house programs

Sep. 15, 2016

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.

Steal This Idea

Conduct a study to make up lost time

Sep. 15, 2016

To find the unproductive areas in your labor force, break each part of the work schedule into small, manageable pieces. Ask new workers where they see gaps.

Menu

Quick-pickling tricks for in-season produce

By Pamela Parseghian on Sep. 15, 2016

While the pickling process used to involve hours of sterilizing and boiling canning jars, chefs are finding that speedier methods can produce fresher-tasting results.

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