Hospitals & Long-term Care

Latest Articles
serving food
Have-it-your-way menus and relaxed, help-yourself experiences at fast-casual restaurants are changing customers’ expectations for catering in a big way.
kombucha web
Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.
kimchee
How operators are matching up a bumper crop of fermented vegetables with complementary dishes to add variety to menus and please advanced palates.
lentil dish web
Although lentils are available year-round, there’s something about these dried legumes that pairs perfectly with earthier fall dishes. See recipes here.
Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.
Despite the brutal Boston winter, the Red Sox's rooftop garden—dubbed Fenway Farms—launched just in time for opening day of the 2015 season in April...
healthy minestrone soup
To give customers and patients a healthier, lower-sodium minestrone soup, Kathleen Nielsen of McKay-Dee Hospital “cleaned up” a speed-scratch version.
rotisserie chickens spits
One of the oldest cooking techniques on earth is heating up in noncommercial dining. Here’s why three operators are adding rotisseries to their kitchens.
rotisserie pig
Here are four modern takes on classic rotisserie dishes for students, seniors and business people featuring plated dishes and to-go meal options.
With real estate tough to come by, restaurants and bars are popping up in some nontraditional places. One of the newest is Danny Meyer's GreenRiver...

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