Foodservice Changes Equals Satisfied Patients

Instead of three scheduled meals delivered to patients whether they’re hungry or not, many hospitals across the country are switching to cooked-to-order, personalized tray service, an integral step toward overall improved patient satisfaction. Foods


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“The Internet is becoming the town square for the global village of tomorrow,” Bill Gates, Microsoft’s co-founder, wrote in his 1999 book “Business @ The Speed of Thought.” Gates wrote that book years before social media goli

I read a story over the weekend which reported on an interesting objection to the use of technology in school cafeterias. According to the report, which comes from, parents of students attending Moss Bluff Elementary School in Lake Charles, La., are up in arms over the proposed use of a palm vein scanner to check kids through the cafeteria line.

Jerry Clemmer, director of residential dining at the University of Richmond, has developed an 11-month program to generate more in-house candidates for filling leadership positions. FSD spoke to Clemmer after his presentation at NACUFS to learn more about

The educational game Smash Your Food allows kids to pick your food face, which becomes your avatar. Then you enter your age, gender and level of activity. That gives you an RDI (recommended daily intake). Then you play. The child tries to guess the cubes

At FoodService Director we encourage sharing ideas. We often refer to it as "stealing," but in a good way. Following the success of our Steal This Idea section we started an annual feature—The Big Idea—where you'll find 10 ideas

We found our customers needed a faster and easier way to get their midday meals. With the popularity of smartphones growing, particularly on our corporate and college campuses, we decided to find a way to make ordering food easier and faster. We already h

The 10th annual Critical Issues Conference, staged by the Society for Foodservice Management and held last this week at JP Morgan Chase in midtown Manhattan, scored a winner with this year’s theme: “Technologies of Today, Trends of Tomorrow.” The four-hour seminar focused on how technology is, and could be, changing the foodservice industry, a subject that every segment of this business should be examining.

The Dining Services department at North Carolina State University is continually coming up with new ways to help students on the meal plan eat more healthfully. Among the latest ventures are QR codes at the point of sale to give students nutrition informa

As more college students are diagnosed with nutrition-related health problems, university foodservice programs increasingly are turning to other departments to help provide necessary guidance. One example is at the University of Michigan, where Residentia

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