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Senior Living

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Bringing veggies to healthy meatloaf

 By Dana Moran on Jul. 13, 2015

Kim Smith's Brain Healthy Cooking guidelines have found a way to keep the meat in meatloaf while introducing more produce, grains and other ingredients.

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The buzz on honey bees

 By Dana Moran on Jul. 13, 2015

The National Strategy to Promote the Health of Honey Bees and Other Pollinators aims to reduce honey bee colony losses during winter to no more than 15%.

Workforce

HR Undercover: transgender in the workplace

By Dana Moran on Jul. 13, 2015

When an organization hires a transgender worker, how should the employer accomodate them? HR undercover says the guiding principle is self-determination.

Operations

7 secrets of highly successful self-ops

By Lisa Bertagnoli on Jul. 13, 2015

We talked to directors at self-operated facilities to discover how they stay independent. Their secrets boil down to creative, common-sense management.

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Feeding customers from scratch—fast

By Marygrace Taylor on Jul. 13, 2015

From making small batches every 10 to 15 minuts to preparing scratch-made bases, operators say it's possible to create home-cooked taste in minimal time.

Operations

Culinary tour of Chicago's hot new restaurants

By Patricia Cobe on Jul. 13, 2015

A behind-the-scenes menu sampling at some of Chicago’s recently opened eateries provided foodservice directors with ideas to bring back to their operations.

Operations

Honey, where have all the bees gone?

By Katie Fanuko on Jul. 13, 2015

Campus beekeepers at Boise State University and other colleges work to maintain foodservice supply amid concerns of honey bee colony collapse disorder.

Operations

A picture is worth a thousand words

By Kelly Killian on Jul. 13, 2015

Students want to get their information more quickly, so Dawn Aubrey is experimenting with using infographics for both residents and student staff.

Steal This Idea

Cooking risotto under pressure

Jul. 13, 2015

Adding some pressure can help speed up the risotto-making process according to Steven Miller, director of culinary operations at Cornell University.

Menu

Blending breakfast in a glass

By Marygrace Taylor on Jul. 13, 2015

As consumers grow more health-conscious, operators are finding the drinkable morning meals appeal to all age groups looking for on-the-go alternatives.

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