Articles covering the latest news and innovation from the healthcare segments, including patient feeding and retail in hospitals, and resident dining in long-term care and retirement communities.
Orange Park Medical Center and Sodexo debuted the new Orange Grove cafeteria and adjacent production kitchen in July as part of the institution’s $126 million expansion project.
Here are some of the submissions from the hospital foodservice community that Food Management received in response to its call for nominations of Foodservice Heroes who stepped up during the coronavirus crisis this spring.
A brick oven turning out fresh pizzas—including some ‘funky’ chef creations like cream of mushroom and corn elote—has become the most popular stop for diners in North Shore Hospital’s cafeteria.
Here are a dozen foodservices heroes nominated by their organizations as going above and beyond the call of duty during this spring’s coronavirus crisis.
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.
The dining team at New York City’s Mt. Sinai Hospital served not only in-house patients but also sent meals to the temporary tent hospital across the street in Central Park.
Looking for Pride-themed inspiration that can last the whole year? Check out the bright ideas by Metz, from rainbow salads to layer cake, pastries and more.
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...
