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Hospitals & Long-term Care

Workforce

6 strategies to cut down customer wait times

 By Lisa Arnett on Oct. 15, 2015

Lengthy lines are a thorn in the side of any foodservice operation and can lead to cranky customers and lower profits if fewer diners are processed.

People

How Joshua Fels is turning small ideas into big change

 By Dina Berta on Oct. 15, 2015

Joshua Fels is improving the University Medical Center - Phoenix Campus by supervising patient nutrition development and partnering with Le Cordon Bleu.

Operations

Why noncommercial is winning at food recovery

By Kelly Killian on Oct. 15, 2015

Judging from the popularity of food blogs and chef shows, most people outside the industry likely believe that food trends originate in fancy restaurants.

Menu

How to pair pickled produce

By Alaina Lancaster on Oct. 15, 2015

How operators are matching up a bumper crop of fermented vegetables with complementary dishes to add variety to menus and please advanced palates.

Operations

Red Sox's Fenway Park gets a rooftop garden

By Erin Gibbons on Oct. 15, 2015

Despite the brutal Boston winter, the Red Sox's rooftop garden—dubbed Fenway Farms—launched just in time for opening day of the 2015 season in April.

Menu

4 hot spins on rotisserie dishes

By Lisa Arnett on Oct. 15, 2015

Here are four modern takes on classic rotisserie dishes for students, seniors and business people featuring plated dishes and to-go meal options.

Operations

How to use food pictures as a social media marketing tool

By Alaina Lancaster on Oct. 13, 2015

Hubspot, a software marketing company, reports Facebook posts featuring images garner 53 percent more “likes” and twice as many comments as text-only items.

Operations

Kansas’ hospitals aim to serve better food

By FSD Staff on Oct. 08, 2015

Seventy-seven of Kansas’s hospitals have pledged to review their food and beverage policies as part of the Healthy Kansas Initiative, which aims to serve better, healthier foods to patients, staff and visitors.

Steal This Idea

Late-night food truck

Oct. 05, 2015

JPS Health Network recently initiated a schedule of on-site food trucks for the night shift to enhance dining options. They run between midnight and 2 a.m.

Operations

Living in a semi-sustainable world

By Dana Moran on Oct. 02, 2015

Sense and Sustainability is, perhaps, an odd title for this blog. I’ve never been much of a Jane Austen reader. But it encapsulates what I’ll be writing.

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