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.
A resident-centered, restaurant-style service model at Mount Baker Care Center/Summit Assisted Living not only saved money but led to greater resident satisfaction, more engagement over meals and even more family visits.
Three Eighty Ate, the Restaurant Associates dining operation at Citi in New York, is named Best of Show alongside 10 category winners. The winners will be showcased in July in FM’s print edition and online.
Eight hundred foodservice kitchens nationwide start developing menu items featuring wild-caught salmon in accordance with the Monterey Bay Aquarium Seafood Watch program.
In our latest edition of Food Management’s podcast, we speak with Jim McGrody of UNC REX Healthcare about starting a food pantry and creating a culture of culinary excellence at a hospital.
Experimental, chef-designed zero-waste dinner by Morrison Healthcare wows hospital brass at Jersey Shore Med Center. Plus: Solutions for tableside serving without wasting.
