Continue to Site >>>

Hospitals & Long-term Care

People

How to reward employees when money is limited

 By FSD Staff on Mar. 15, 2016

How do you reward employees when money is limited? Advice squad says to consider job enrichment, or creating jobs for people who want to move up the ranks.

Steal This Idea

Save cleanup time with plastic wrap

 Mar. 15, 2016

Sean Gordon, executive chef at Northwestern University's Chicago campus saves time on cleanup with a little ball of plastic wrap during food prep.

Menu

5 grains to add to your menu

By Patricia Cobe on Mar. 15, 2016

Ancient grains are making a comeback. Not only are they nutrition powerhouses, many fit into gluten-free diets. These five can add menu variety.

FSD Culinary Council

How will USDA dietary guidelines affect your menu?

By FSD Staff on Mar. 15, 2016

What is your reaction to the new USDA dietary guidelines, and how will they affect your menuing? Members of FoodService Director’s Chefs’ Council answer.

Design

Beatrix offers grab-and-go, traditional service

By Sara Rush Wirth on Mar. 15, 2016

Beatrix's trick: meshing grab-and-go and traditional service in a narrow 9,000-square-foot space, without impacting the experience for diners in either.

Operations

The Besties

By Dana Moran on Mar. 15, 2016

These strategies and ideas aren’t just effective, off-the-wall, creative, profitable and zany. They’re the best—according to these operators.

Workforce

The best HR and marketing ideas

By Dana Moran on Mar. 15, 2016

A part of FoodService Director's "The Besties," these are the best human resources and marketing ideas operators have submitted in the past year.

Operations

Top 5 hospitals for healthy food

By Bianca N. Herron on Mar. 15, 2016

Aspen Valley Hospital in Colorado and New York-based Stony Brook University Hospital tied for first place in the Physicians Committee’s 2016 list of hospitals with the healthiest food.

People

What is the best way to collect customer feedback?

By Jim Korner on Mar. 15, 2016

Advice squad says customer feedback goes beyond just gathering what customers have to say, but interpreting it to get a clearer picture of what's going on.

Operations

3 newly discovered ideas to swipe

By Patricia Cobe on Mar. 14, 2016

Our roundup of ideas includes a speedy way to serve barista-style lattes, an easy design fix to boost interactivity and a chicken-cooking technique to spice up vegetables.

  • Page 62