Hospitals & Long-term Care

Latest Articles
Anytime eating with all-day menus is the model that seems to be evolving in college dining, senior living and health care, according to our respondents.
Expect three megatrends to hang around for another year according to respondents: healthier comfort foods, plant-based dishes and more customization.
Members of Foodservice Director's Chefs Council detail what they foresee as being the biggest menuing challenges they expect to face in 2016...
mango shrimp lettuce wrap
With mango slaw, toasted sesame seeds and cilantro for garnish, this shrimp lettuce wrap recipe encompasses three top trends for seafood entrees.
The American Culinary Federation and Epicurean Club of Boston have named Addison Gilbert’s David Gauvin as the recipient of the award.
vegetarian quiche
Instead of imposing limitations on the menu, the plant-centric focus pushes chefs to get creative in developing vegetarian dishes that resonate with all.
How will onsite feeding evolve next year? FSD posed the question to the researchers and consultants at Technomic. Here’s what they prepared specially for FSD readers.
flatbread
Let sheetpans do the prep by turning a sheet pan upside down, lightly oiling it and heating it in a very hot oven to get dough crispy for flatbread pizzas.
kleenex sani
SUNY Geneseo occasionally gives [staff] a little gift. During flu season, it’s a package of tissues and hand sanitizer with a cute little quote.
empanada fork
An empanada ‘fork’ seems like a tool that would lay in a back drawer—except when the Latin American-style turnovers are on the menu. But, it’s a kitchen MVP.

Pages

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code