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Hospitals & Long-term Care

Workforce

Tips for communicating advancement opportunities to employees

 By Lisa Arnett on Oct. 17, 2016

Once you've attracted good employees, providing clear opportunities for advancement can help retain them—but knowing when to bring up the topic can be tricky.

FSD Culinary Council

Chefs’ Council: Menu-shaping trends for 2017

 By Patricia Cobe on Oct. 17, 2016

We’re back with next year’s menu forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice.

People

Organizations that promote career development

By Jim Korner on Oct. 17, 2016

When deciding what organizations to join to help my career development, start by asking yourself what your career goals are, and what position you want.

Steal This Idea

Fish for partnerships

Oct. 17, 2016

Sparrow Hospital wanted to add sushi, but that’s not really its director's expertise. So she found a local company that offered to put three sushi chefs on-site.

Steal This Idea

Reverse concepting: Brand from the inside

Oct. 17, 2016

One of Regions Hospital's new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. YumPower is used in K-12 schools and ballparks.

Menu

Why consumers ignore nutrition info

By FSD Magazine on Oct. 17, 2016

A University of Illinois food economist shares a few guesses as to why consumers ignore nutrition information to guests via cards and labels on the food line.

Menu

Chicken soup for the low-sodium soul

By Patricia Cobe on Oct. 17, 2016

Instead of cooking two versions of chicken noodle soup, The Garladnds of Barrington reworked a recipe into a flavorful lower-sodium version that appeals to all.

Workforce

Foodservice uniforms: Form, function and flair

By FSD Staff on Oct. 17, 2016

Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear.

Workforce

Keys to creating an inclusive environment

By Alaina Lancaster on Oct. 17, 2016

Here’s how the University of Missouri in Columbia and other operators have rebounded from tense situations to create comfortable and inclusive work environments.

Operations

Sodexo cuts back on carbon emissions

By FSD Staff on Oct. 17, 2016

The vendor aims to reduce on-site emissions by 34% in under 10 years.

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