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Senior Living

Operations

The industry that never sleeps

 By Dana Moran on Jul. 15, 2017

This month, FoodService Director takes a deep dive into catering, from the latest in menus to starting a new program and what happens when an event goes off the rails.

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Devein shrimp in a snap

 Jul. 15, 2017

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

Menu

On-trend meat blends

By Heather Schroering on Jul. 15, 2017

Here's how school dining halls are rethinking protein.

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Open up spaces to create flexibility

Jul. 15, 2017

Fox Run Orchard Park is knocking down a wall in its bar, which will create a more inviting atmosphere and allow it to host a coffee and dessert bar on off nights.

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Guests reserve display-cooking seats

Jun. 17, 2017

A ventless hibachi grill in the community serves multiple purposes. In the evening, up to eight residents can reserve the grill and enjoy a multiple-course dinner.

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Update pureed program with fresh add-ons

Jun. 17, 2017

Home of the Good Shepherd has stepped up to the challenge of creating appetizing and visually appealing modified meal options through its puree program.

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Let diners contribute with on-site gardens

May 15, 2017

The Mather has raised garden beds that residents can reserve and use to grow their own plants.

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Introduce an international salad theme

May 15, 2017

To increase variety, customer satisfaction and revenue, Harris Health System implemented a four-week cycle salad bar rotation.

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A twist on the French press

May 15, 2017

While a French press isn’t a tool found in most noncommercial kitchens, operators might want to think twice about multiple uses for this fancy coffee maker.

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Use chalkboards to communicate with guests

May 15, 2017

North Carolina State University highlights local products on a large chalkboard in its dining halls, and also lists any produce brought in from its agroecology farm.

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