Senior Living

Operations

Healthy, not stealthy

The practice of adding better-for-you items into less nutritionally sound dishes is a practice employed by 46% of operators, according to The Big Picture.

Menu

Catering to a healthier crowd

Fresh produce and lean proteins also form the backbone of healthy catered dishes at Dickinson College in Carlisle, Pa., where Director of Dining Services Errol Huffman oversees up to 10 events each day.

The conventional wisdom that chicken is boring doesn’t hold much weight with most non-commercial chefs, especially when you consider all the creative ways these operators use the ubiquitous bird on their internationally influenced menus.

Snapshots of all the recipes from the January 2015 issue featuring chicken.

Snapshots of all the recipes from the January 2015 issue featuring mash-ups.

I bristle at the clichés reporters use, such as “mystery meat,” or when they make generalizations about food quality based on hearsay or on the writer’s own—often one-time—bad experience.

Linda Eichenberger, director of child nutrition services for the Oak Hills Local School District in Cincinnati, admires her father, would love to travel through Alaska by car, and wishes she could dance.

Two new reports from researchers at the USDA Human Nutrition Research Center on Aging at Tufts University shows little change in fast food portion sizes and product formulation between 1996 and 2013.

Food trucks have been slow to catch on in non-commercial foodservice, according to The Big Picture research.

According to The Big Picture research, women continue to make up the majority of employees in all market segments.

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