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Hospitals & Long-term Care

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How UM is fermenting produce to extend shelf life

 By Katie Fanuko on Oct. 15, 2015

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.

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Food scrap salad: a zero-waste solution

 By Patricia Cobe and Sara Rush Wirth on Oct. 15, 2015

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.

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Roasting spits make a comeback

By Lisa Arnett on Oct. 15, 2015

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.

Workforce

How to handle eating disorders

By Dana Moran on Oct. 15, 2015

How should workers handle a situation in which they suspect a diner has an eating disorder? HR insider is here with tips on how to spot and what to do.

Workforce

6 strategies to cut down customer wait times

By Lisa Arnett on Oct. 15, 2015

Lengthy lines are a thorn in the side of any foodservice operation and can lead to cranky customers and lower profits if fewer diners are processed.

People

How Joshua Fels is turning small ideas into big change

By Dina Berta on Oct. 15, 2015

Joshua Fels is improving the University Medical Center - Phoenix Campus by supervising patient nutrition development and partnering with Le Cordon Bleu.

Operations

Why noncommercial is winning at food recovery

By Kelly Killian on Oct. 15, 2015

Judging from the popularity of food blogs and chef shows, most people outside the industry likely believe that food trends originate in fancy restaurants.

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How to pair pickled produce

By Alaina Lancaster on Oct. 15, 2015

How operators are matching up a bumper crop of fermented vegetables with complementary dishes to add variety to menus and please advanced palates.

Operations

Red Sox's Fenway Park gets a rooftop garden

By Erin Gibbons on Oct. 15, 2015

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.

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4 hot spins on rotisserie dishes

By Lisa Arnett on Oct. 15, 2015

Here are four modern takes on classic rotisserie dishes for students, seniors and business people featuring plated dishes and to-go meal options.

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