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Hospitals & Long-term Care

Operations

Hospital bans sale of sugary snacks, beverages

 By FSD Staff on Feb. 22, 2017

The hospital will replace items like soda with such options as milk and granola bars.

Operations

Hospital hosts global cooking series

 By FSD Staff on Feb. 17, 2017

The three-part event will be open to the community, with each class featuring a different type of global cuisine.

People

How to win back employees on the verge of leaving

By Jim Korner on Feb. 13, 2017

Try to make the conversation as comfortable as possible for them. If an employee has grievances about the work environment, you might be able to accommodate them.

Steal This Idea

Write strategic email subject lines

Feb. 13, 2017

FSD Heather Torrey picked up a tip to help her email recipients prioritize their messages.

Operations

A movable feast of ideas

By Dana Moran on Feb. 13, 2017

Throughout this issue, we’ve highlighted stealable ideas in all realms of noncommercial foodservice, from protein-focused sides to legalized marijuana.

Menu

The year of brisket

By Jill Failla on Feb. 13, 2017

The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Operations

Marketing takeout windows

By Amy McKeever on Feb. 13, 2017

UVM Medical Center opened a takeout window in its new Garden Atrium cafe, following that up with a monthslong soft launch.

Operations

2017 renovation survey: A change could do some good

By FSD Staff on Feb. 13, 2017

FSD pairs the results of our 2017 Operator Renovation Survey with a look back at real-life examples that highlight FSDs who successfully put change into action.

People

How to be customer-friendly while attracting young talent

By Lynne Eddy on Feb. 13, 2017

To get on the same page with your younger staff, you have to take the time to listen and explain.

Steal This Idea

Scroll through social media for ideas

Feb. 13, 2017

Last year, Joe Alonzo started a Pinterest account—not for marketing, but for my team, so that they can look to the recipes for inspiration and try something new.

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