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Signature Series: Stews

 Mar. 17, 2014

For many, it’s been a long, brutal winter. Heat up your cold-weather menus with these hearty stews. As part of our continuing Signature Series, we asked operators to share some of their popular stew dishes.

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March 2014: Recipes

 Mar. 13, 2014

Click through a Snapshots of all the recipes for the March 2014 issue. This month features Szechuan, mini desserts and leafy greens.

Operations

Jennings Center’s personal approach to savings

Mar. 11, 2014

Michael Mills, foodservice director for the Jennings Center has found a way to save his department money while satisfying the desires of residents under the facility’s recently adopted person-centered care model.

Operations

Cooking equipment most likely to be purchased, upgraded

Mar. 10, 2014

According to The Big Picture, non-commercial operators (43%, the highest for any equipment category) are planning to spend their equipment budgets buying cooking gear (e.g., stoves, ovens or fryers) in the next two years.

Operations

Foodservice operations protest food safety 'glove law'

Mar. 07, 2014

State lawmakers have passed a new food safety law that they wish they hadn't.

Operations

2014 Silver Plate awards announced

Mar. 03, 2014

Four non-commercial operators receive the 2014 Silver Plate award.

Operations

The impact of technology on foodservice

Feb. 28, 2014

From ordering and inventory to information access and storage, technology is helping foodservice departments run more efficiently, but not without some growing pains and a commitment to learning.

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Seeking trendsetters in LTC, senior living

By Paul King on Feb. 27, 2014

The Association of Nutrition and Foodservice Professionals (ANFP) is making plans to “identify and showcase” innovation in the long-term care (LTC) and senior living markets through its education arm, the National Foodservice Education Foundation (NFEF).

Operations

More responsibility weighing on directors

Feb. 26, 2014

Most operators believe their job responsibilities have expanded outside of their traditional roles—even though the great majority of them do not manage multiple departments.

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Signature Series: Chicken

By Paul King on Feb. 24, 2014

Chicken is a versatile protein, showing up on menus in many different forms. As part of our continuing Signature Series, we asked operators to share with us some of their popular chicken dishes.

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