Continue to Site >>>

Hospitals & Long-term Care

Operations

2016 FSD Menu Survey

 By FSD Staff on Jan. 15, 2016

We surveyed operators from across the U.S. about current menu trends and future best-sellers. Here’s a snapshot of B&I, C&U, K-12, hospital and LTC/senior-living operators.

Menu

Indian spices lighten up stuffed potatoes

 By Patricia Cobe on Jan. 15, 2016

To create a healthier but gratifying version of a normally calorie-ridden stuffed baked potato, Chuck Hatfield took a few cues from Indian cuisine.

Design

Exhibition cooking brings menu trends to life

By Lisa Arnett on Jan. 15, 2016

In order to continue delivering on display cooking's wow factor, operators are bringing different pieces of equipment into the consumer's view.

Operations

Resolving to be more sustainable in 2016

By Dana Moran on Jan. 15, 2016

Deputy Editor Dana Moran spoke to many smart, innovative operators about sustainability initiatives in 2015. Here are favorites she hopes you’ll steal.

People

What qualities do younger managers need?

By FSD Staff on Jan. 15, 2016

To earn respect, you have to listen to people and take an interest in them. You have to know where you’re going and set up opportunities for them to buy in.

Steal This Idea

Offer incentives for thinking green

Jan. 15, 2016

Eighty percent of Northwest Community Hospital's customers are our employees, so asking them to participate in the reusable-container program was easy.

Menu

Customization goes beyond the salad bar

By Patricia Cobe on Jan. 15, 2016

Stations focusing on salads, sandwiches and omelets—last decade’s customization models—have evolved into a much wider variety of DIY consumer options.

Design

Freshii taps techie diners for creative ideas

By Kelsey Squire on Jan. 15, 2016

Through its  Project campaign, Freshii is seeking ideas using call-to-action messages throughout the store from members of 1871 and entrepreneurs.

Operations

Calif. hospital recognized for healthy-eating campaign

By FSD Staff on Jan. 13, 2016

Palomar Health received a certificate of recognition for its nutrition education efforts, including its Meatless Monday program, which teaches patients how to make better dietary choices.

Steal This Idea

Use social media to introduce new concepts

Jan. 11, 2016

Each fall, the University of Oklahoma hosts a food-sampling event called Tasty Tweets to introduce freshmen to dining concepts.

  • Page 70