Seventy percent of adults over 50 say they won't pay more for healthy options.
Operators spice up chicken with world flavors, healthy twists on traditional favorites.
As temperatures outdoors heat up, soups chill out.
Tonya Burnett's team mentality makes strides at St. Rita's Medical Center
Rex Healthcare's McGrody writes about creating a good patient dining experience.
The dedication that Tomoko Okada demonstrates places her among those at the top of the field, and her influential contributions to current research set a high standard for those to follow.
Ohio State's Julie Jones speaks about using finishing kitchens.
Millennials are dining out less.
Thai is still “hot” but other cuisines like African and Malaysian are gaining recognition in our annual menu survey.
Lisette Coston's tenacity helps ease growing pains at Saint Francis Health System.
The variety of cheese being used is growing, as is cheese's overall popularity.
Asian cuisine can no longer be described in general terms, as customers seek more exotic fare.
Tony Almeida hates staying within a budget and loves braised lamb shanks.
Catering volume was down dramatically last year, according to respondents, but business is looking up in B&I.
Lima Estates' Patrick Picciocchi believes in providing the tools to his staff to complete tasks.
GenCare Lifestyle develops gluten-free dining program for residents.
In many homes, baking might be a lost art, but at these institutions the full-service bakery is stronger than ever.
Women see more salary change than men.
Nick Barlow, foodservice manager, Saint Francis Hospital South in Tulsa, Okla., started as a clinical dietitian at the system’s main campus and was promoted to manager at his current location in 2007.