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Senior Living

Operations

The value of social media videos

 By Dina Berta on Sep. 15, 2016

Getting likes and shares for social media videos is cool, but not as important as using those platforms to create a sense of community among diners and staff.

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.

Operations

Find success in clarified menus

By Sara Rush Wirth on Sep. 15, 2016

Research firm Technomic's Consumer Brand Metrics program found was that when the number of menu items went down, several satisfaction scores went up.

Workforce

How to find a mentor

By Lisa Arnett on Sep. 15, 2016

Mentorships can be beneficial for operators at any stage, even foodservice directors. Here, operators tackle a few FAQs on seeking out a quality mentor.

FSD Culinary Council

3 unconventional takes on chili for fall

By FSD Staff on Sep. 15, 2016

Question:How are you menuing unusual versions of chili for the fall?Answers from FSD's Culinary CouncilFor a Pacific Northwest regional twist, I’m making a seafood chili by adding hot smoked sal...

Operations

2016 LTC/Senior Living Census: How seniors’ modern tastes are changing menus

By FSD Staff on Sep. 15, 2016

Foodservice trends like clean labels and more vegan options are making their way into senior living, operators say. Here are the facts about our respondents.

Steal This Idea

Appreciate employees with pizza

Sep. 15, 2016

Kansas State University does an annual employee recognition on a day it's closed during the year. Managers and some of the student workers come in and eat pizza.

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