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Senior Living

Operations

Kiss the Cook

 By Becky Schilling on Jun. 05, 2013

At this year's National Restaurant Show in Chicago I had the good fortune to meet James Beard and "Top Chef" winner Stephanie Izard at her new venture, Little Goat.

Operations

Renovation headaches

 Jun. 03, 2013

The No. 1 challenge when planning and executing a renovation is finding the money to do so, according to The Big Picture.

Operations

Most training done in house

May 21, 2013

When it comes to training staff, the majority of operators keep it in house. Eighty-seven percent provide training in their operations. Colleges were significantly more likely to send staff to institutes or allow them to participate in chef competitions.

Operations

Making gluten-free items in house

May 13, 2013

Twenty-two percent of operators make the majority of the gluten-free items they serve in house, according to The Big Picture research. For that 22%, soups were the most common gluten-free menu option made in house, while bread was the least likely.

Operations

Marketing tactics go online

May 06, 2013

When it comes to marketing, operators go online, according to The Big Picture. Website and emails/enewsletters were the top two tools that operators use to market their foodservice programs.

Operations

Workforce size stagnant

Apr. 10, 2013

For most non-commercial operations, staffing remained stagnant during the past two years. College and those operations with more than $1 million in annual purchases were the most likely to have increased their staff in the past two years.

Operations

Colleges most likely to post nutritional content; LTC/senior living least likely

Apr. 08, 2013

In honor of the 20th anniversary of the nutrition label, we thought we’d share how operators in the non-commercial foodservice industry post the nutritional content of the items they serve.

Operations

Operators look to vendors for gluten-free items

Feb. 26, 2013

Only two out of ten operators prepare the majority of their gluten-free offerings in house. In some markets, gluten-free offerings are hard for customers to find.

Operations

Technomic sees growth in non-commercial foodservice

Feb. 22, 2013

The non-commercial sector is a thriving realm for foodservice, according to a new report by Technomic.

Operations

Folic acid, vitamin D among essential nutrients for seniors

Feb. 14, 2013

Chef Walter Pisano shares how to cook with senior nutrition in mind and how to design nutrient-dense meals that will entice seniors to eat more.

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