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Hospitals & Long-term Care

FSD Culinary Council

Culinary Council: Snacks from scratch

 By Patricia Cobe on Nov. 23, 2015

Anytime eating with all-day menus is the model that seems to be evolving in college dining, senior living and health care, according to our respondents.

FSD Culinary Council

Culinary Council: Trends that will be shaping menus in 2016

 By Patricia Cobe on Nov. 23, 2015

FoodService Director surveyed our 50 Culinary Council members to see what items customers are demanding and what will be on their menus in the coming year.

FSD Culinary Council

Chefs' Council: How to slip in healthier ingredients

By FSD Staff on Nov. 23, 2015

Esteemed members of the Chefs' council Nicola Torres, Carrie Anderson and Jose M. Martinez answer the question, how are you slipping in healthy ingredients?

FSD Culinary Council

Chefs' Council: What is the biggest menu challenge of 2016?

By FSD Staff on Nov. 23, 2015

Members of Foodservice Director's Chefs Council detail what they foresee as being the biggest menuing challenges they expect to face in 2016.

People

What makes a competitive benefits package?

By FSD Staff on Nov. 19, 2015

When contemplating what benefits to offer, it's best to look at the ideal age range of your candidates and what they'd most desire at this stage.

Operations

Mass. hospital FSD named 2015 ACF Chef of the Year

By Bianca N. Herron on Nov. 17, 2015

The American Culinary Federation and Epicurean Club of Boston have named Addison Gilbert’s David Gauvin as the recipient of the award.

Menu

Creating vegetarian options with mass appeal

By Katie Fanuko on Nov. 17, 2015

Instead of imposing limitations on the menu, the plant-centric focus pushes chefs to get creative in developing vegetarian dishes that resonate with all.

Operations

8 winning social media tactics

By FSD Staff on Nov. 16, 2015

These restaurant chains’ wins can be other foodservice operators’ gains. Here are some of the best practices used by the standouts to engage their audiences.

Steal This Idea

How to cross-utilize utensils

Nov. 16, 2015

An empanada ‘fork’ seems like a tool that would lay in a back drawer—except when the Latin American-style turnovers are on the menu. But, it’s a kitchen MVP.

Menu

How to make comfort food more healthy

By Patricia Cobe on Nov. 16, 2015

Healthy comfort food can mean different things to different diners, from veggie-packed mac and cheese on campus to lower-sodium soups for senior living.

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