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.
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...
Here are 10 recent Food Management articles featuring technology solutions ranging from mobile ordering and delivery robots to video chef demos and sophisticated sanitation tools.
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.
Confluence Health in Washington state has seen its share of COVID patients along with the restrictions the crisis demanded, and it has been adjusting with simplified menus, advance ordering and an impromptu grocery service.
Intensive full-day courses taught by veteran staff chefs at St. Jude Children’s Research Hospital enhance dining associates’ culinary skills, helping employee retention and morale as well as raising kitchen staff quality.
