In all likelihood, COVID-19 has changed how operators in the various onsite dining markets will serve customers on the premises, from more scattered service points and more takeout/grab and go to expanded hours, delivery services and a growing...
Morrison Healthcare’s national director of wellness and sustainability outlines the company’s main strategies for better waste tracking, food waste reduction and plant-forward menus.
Plus, how the VA foodservice system adapted to COVID-19 and more trending stories
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 over the past year to keep customers fed.
Using an interchangeable variety of farm-fresh vegetables (and fruits, too) gives stir fry menus crunch, color and great nutrition. Plus, get the recipes.
Evidence-based guidelines over hard rules meant more flexibility for local hospitals.
Here are 16 Foodservices Heroes we’ve chosen to highlight from among the 200-plus nominated by their organizations as going above and beyond the call of duty over the past year.
Compass Group’s deal for “virtual cafeteria” firm EAT Club shows how the largest contract foodservice firm in the country is positioning itself for the emerging post-COVID workplace dining world.
Bending, lifting, even using a scoop can all lead to workplace injuries; here’s how one hospital food service team is working on solutions with an ergonomics expert.
