Unidine at New Milford Hospital launched a meal order program with curbside pickup that lets the hospital dining program add some of the external business it lost when coronavirus forced it to bar visitors.
Plus, Flavor of the Month: Açaí, the superfood berry of South America, 6 spicy plates featuring famous Hatch chiles at New Mexico State University and more trending stories
Tom McGinness, area manager for Culinary Services Group, talks about how the company is approaching providing dining service at the brand-new Murphy Rehabilitation & Nursing facility in North Carolina.
Açaí is a small, dark purple berry from South American rainforests that is widely touted as a superfood because, like other berries, it is high in antioxidants and other nutrients...
The division of Compass Group developed Cook’s Corner as a way to put the spotlight on the men and women who are responsible for creating the food customers enjoy.
Chef Fresh brand gives consumers healthy, fresh grab-and-go choices while some Metz accounts see their salad bars temporarily transformed into fall-themed pop-up pantries.
American Dining Creations, which operates cafes in businesses and other onsite venues, had to find a way to adapt its food stations—especially its flagship Greens & Grains salad bar concept—to meet the challenges posed by the COVID-forced...
To assist them with recovery and to celebrate their being discharged, the hospital’s food service team created boxes of food and meals to send home with patients.
Grow2Heal Garden at Homestead Hospital produces more than 30 different fruits, vegetables and herbs while also serving as a community educational resource for maintaining healthy lifestyles.
