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.
The relationship between Southside Regional Medical Center and natural/heritage proteins producer Joyce Farms highlights commitments to responsible stewardship and animal welfare made by dining services provider HHS.
FM’s Hospital Power Players feature, like those for K-12 Power Players and College Power Players, is designed to provide FM readers a glimpse into how some of the largest entities in the respective segments operate their dining...
Contract firm Morrison’s micro-concept program now a highlight of hospital’s Plaza Café while the Nourish app makes getting food quickly easier for busy employees.
Hospital has gone full-bore on Meatless Mondays, holds cooking demos focused on produce and grains claims to be the first New York hospital to offer a full plant-based patient diet.
Bistro East at Indianapolis’ Community Hospital East uses relationships with area producers to give staff and visitors an appealing, locally flavored food and refreshment stop.
Cary Neff, pioneering healthcare chef, shares his perspective on healthcare dining’s changing role, the dynamic between retail and patient menus and the one skill he swears will prove valuable to all segments of foodservice.
