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Senior Living

Operations

Sodexo debuts senior dining initiative aimed at baby boomers

 By FSD Staff on Oct. 05, 2016

Bistro 464 seeks to suit more adventurous tastes.

Operations

House passes bill to delay overtime rules

 By Peter Romeo on Sep. 29, 2016

A measure passed yesterday along party lines would grant foodservice operators and other employers a six-month extension to contend with the new regulations.

Menu

5 big regional menuing differences

By Dana Moran on Sep. 22, 2016

We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

Operations

States team up to thwart new overtime rules

By Peter Romeo on Sep. 21, 2016

A lawsuit was filed yesterday by 21 attorneys general to block adoption on Dec. 1.

Menu

Reinvention of mac and cheese

By FSD Staff on Sep. 21, 2016

The familiarity that turns a dish into comfort food can also stamp it as a boring choice. Here's how some operations are trying to put new fire into the gold standard of comfort.

Operations

School cafeteria serves up low-cost meals for the community

By FSD Staff on Sep. 16, 2016

Meals will be prepped using the same menu offered to students.

Steal This Idea

Feed student creativity with DIY training videos

Sep. 15, 2016

The University of Wisconsin—Milwaukee creates its own training videos. It’s self-directed, because it’s difficult for students to find the time to do that training.

Steal This Idea

Drive business with targeted meal deals

Sep. 15, 2016

Northwest Community Hospital offers a $5 Senior Supper Club for dine-in or carry-out. Guests are appreciative of us doing something special for area seniors.

Workforce

No quick fix for labor issues

By Dana Moran on Sep. 15, 2016

How are operators supposed to sustain workers when facing a boom of Gen Z diners at colleges, millennials in the workplace and baby boomers moving into senior living?

Operations

How to keep up when your customer base explodes

By Amy McKeever on Sep. 15, 2016

Ultra-rapid growth can throw dining into chaos, raising questions about how to speed up service while maintaining quality, where and how to source ingredients.

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