Bourbon tastings, shrimp fests and other special events engage residents at Westminster Woods

Cura Hospitality is expanding food and drink activities at the Presbyterian Senior Living community to encourage interaction as COVID concerns wane.


B by Sodexo integrates culinary innovation with therapeutic hospitality to support residents with dementia

The menu, service style and staff training work together to elevate the dining experience and well-being of those with cognitive disabilities.

The nonprofit’s Northeastern Illinois branch built a centralized kitchen, hired an FSD and recast its menu to give food recipients a fresh experience.

Dried fruits and vegetables, including California Figs, can help operators create craveable, delicious, better-for-you options without adding the stress of a short shelf life.

Sodexo Live! chef Shimelis Adem cooked up some special treats for Alabama and Georgia fans.

“Non-meat options are no longer only for vegetarians or vegans. In my restaurants, I’ve seen a lot more ‘flexitarian’ guests looking for plant-based options,” said Hereford. “It’s important to me as a chef to offer rich and crave-worthy options to all of my customers.”

Richfield Public Schools has set a goal to increase the plant-based offerings at its high school.

Chicken remains the most affordable and versatile of proteins, offering K-12 foodservice operators a centerpiece for menu innovation that meets consumer demands for global flavors.

Lincoln Public Schools featured a variety of apple-themed dishes, including apple calzones and apple and spinach pasta.

Diners are able to enjoy dishes such as roasted pear flatbread with smoked blue cheese and candied walnuts.

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