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...
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.