Bringing the retail café to nurses’ stations—and also reaching the few visitors allowed on the floors—Market on the Move is a great vehicle for increasing retail volumes and building a relationship between nursing and foodservice.
Nazim Khan, executive chef at Bryan Health in Lincoln, Neb., became a student of the Blue Zones diet for health, happiness and longevity, planning to make it a big part of the menu. When the pandemic hit, Khan doubled down on his focus and is on...
New ways to satisfy salad bar-craving customers in healthcare food service, Confluence Health adjusts to lower patient, retail meal demand with grocery and family meal service and more trending stories
RD and Assistant Food Service Director Kalthleen Carrozza recounts how the team at Stony Brook University Hospital in New York has pivoted, improvised and learned about the nutrition and operations side of caring for COVID-19 patients.