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Senior Living

People

Confessions of Vinnie Livoti

 Oct. 10, 2014

Vinnie Livoti, director of food services for BlueCross BlueShield of South Carolina, headquartered in Columbia, loves a snack of late-night nachos, would go back in time to keep Vito Corleone from being killed and has been in foodservice for so long that he can’t imagine doing anything else.

Menu

Bowling Green opens dedicated vegan concept

 Oct. 10, 2014

Responding to concerns from the campus’s vegan population, the dining services team at Bowling Green State University (BGSU), in Ohio, has dedicated a station at The Oaks strictly to vegan menu items.

Menu

Three Takes On: Burgers

Oct. 10, 2014

Three Takes On offers several different versions of the same classic dish. This month: Burgers.

Operations

Seniors become food judges at Sunrise Senior Living event

Oct. 07, 2014

The chefs were judged on their ability to meet Sunrise’s Signature Dining criteria, which includes using fresh, seasonal ingredients.

Operations

New food waste rules start in Massachusetts

Oct. 06, 2014

Dozens of Berkshire businesses and institutions are among the 1,700 statewide being mandated to reduce, reuse and recycle their food waste.

Operations

Meals and more feeds Indiana Seniors

Oct. 03, 2014

The foodservice department at Hendricks Regional Health Danville, in Indiana, has created a program called Meals and More to provide seniors with a nutritious meal when they come to the hospital.

Menu

Grain-based salads

By Marygrace Taylor on Oct. 02, 2014

Four years ago, Executive Chef Ryan Conklin served quinoa for the first time at Rex Healthcare, a Raleigh, N.C. hospital.

Recipes

Three Takes On: Meatballs

Oct. 01, 2014

Three Takes On offers several different versions of the same classic dish. This month, we checked out three meatball recipes, including Spicy Mushroom Blended Meatballs and Colorado Beef Meatballs Italian Style.

Steal This Idea

Make a game of it

Sep. 30, 2014

One example is the Potato Story game, in which we divide employees up into groups of four or five and ask them to create a short story

Operations

A matter of perspective

Sep. 30, 2014

We asked non-commercial operators how they believe the industry is viewed by their peers in the commercial restaurant business. Most operators felt the restaurateurs have a negative perception of the non-commercial market.

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