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Senior Living

FSD Culinary Council

Culinary Council: Making food substitutions due to cost or supply

 By FSD Magazine on Jan. 22, 2016

Question:What, if any, food substitutions are you making as a result of weather-related costs or supply issues?Answers from FSD's Culinary CouncilWe don’t want to take items away from our guests...

FSD Culinary Council

Culinary Council: How to cut costs without cutting quality

 By FSD Magazine on Jan. 22, 2016

Question:How are you saving on food costs without sacrificing quality?Answers from FSD's Culinary CouncilWe are piggybacking a bid this year for our frozen, dry and refrigerated foods to make it 2 per...

Workforce

5 tips for weathering this weekend’s storm

By Bianca N. Herron on Jan. 22, 2016

Here’s how fellow FSDs are taking precautions to minimize disruptions to their operations.

FSD Culinary Council

Culinary Council: How to slip in healthier ingredients

By FSD Magazine on Jan. 22, 2016

Question:How are you slipping in healthier ingredients?Answers from FSD's Culinary CouncilThe fundamental rule of cooking Italian cuisine is less is more; the fewer ingredients you use, the more flavo...

Steal This Idea

Color-coded utensils help identify healthful choices

Jan. 19, 2016

Virginia Commonwealth University uses Meet @ Balance: a colored tongs system at an all-you-care-to-eat salad bar. The tongs help advise healthfulness.

People

How to ease changes in the workplace

By FSD Staff on Jan. 16, 2016

For a change to be accepted, there needs to be some conversation with the person or persons who need to make the change, says the Advice Squad.

Operations

Today's consumers are changing everything

By Kelly Killian and Lisa Arnett on Jan. 15, 2016

Gen Z is a year into its college invasion. There are more millennials in the workforce today, surpassing both Gen X and baby boomers, who are retiring.

Operations

2016 FSD Menu Survey

By FSD Staff on Jan. 15, 2016

We surveyed operators from across the U.S. about current menu trends and future best-sellers. Here’s a snapshot of B&I, C&U, K-12, hospital and LTC/senior-living operators.

Menu

Indian spices lighten up stuffed potatoes

By Patricia Cobe on Jan. 15, 2016

To create a healthier but gratifying version of a normally calorie-ridden stuffed baked potato, Chuck Hatfield took a few cues from Indian cuisine.

Design

Exhibition cooking brings menu trends to life

By Lisa Arnett on Jan. 15, 2016

In order to continue delivering on display cooking's wow factor, operators are bringing different pieces of equipment into the consumer's view.

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