Sharon Palmer, MSFS, RDN, aka The Plant-Powered Dietitian, leads discussion of experts on getting more plant-based menu items onto hospital menus and using healthcare dining as a teachable moment for patients.
Starting with GrubHub-based remote ordering from three small retail locations this summer, UCSFH extended it to two main cafes and also launched an experimental destination delivery program this fall.
2020 has been a challenging year with the coronavirus pandemic, but onsite food service operators still found ways to inspire and support the communities they serve.
If there was one relative positive to come out of the entire coronavirus experience for onsite dining operators, it has been its impact on advancing the implementation of technology solutions in meal programs. Foodservice directors in multiple...
Plus, Sodexo’s new nationwide patient menu and what dietitians in the field have learned about feeding COVID-19 patients.
For countries bordering the Mediterranean Sea, the food shares some commonalities: light, breezy, fresh and bright. Combine that with your grab-and-go strategy for an instant breath of fresh air on the menu.
Coronavirus shutdown and layoff stories were some of the most-read stories of the year from Food Management.
Predictions for the new year include an optimistic mix of chills and thrills in the food service space in an uncertain landscape.
Healthcare foodservice stays agile to stay safe while maintaining service, how UCHealth uses shared practices, key performance indicators to boost retail dining sales across the system and more