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.
Chad Myers made the leap from country club to senior dining, where he’s found unique new challenges. He’s using creativity in vastly different ways and honing his patience with a move to more scratch-cooked items and planning fun events for...
Taking a closer look at what the right marinade can do for meats, veggies, plant-based proteins and even eggs, food service chefs are letting the ideas marinate big time.
Find out what’s making onsite chefs fall in love with food all over again, every single day. From new ingredients to recipe hacks and mashups you’ve never seen before, now’s the time to feel the love and feed the people.
Matt Melone’s Cedar Rapids restaurant, Pig & Porter, was a success, but his professional life was lacking. The newly minted healthcare chef shares his perspective on a growing trend: Professional chefs making their way into onsite dining.
Partnership between Southwestern Vermont Medical Center and local agency Grateful Hearts collects and brings extra product to the hospital kitchen, where it is cooked into meals and delivered to social service outlets in the community.
New forward-facing café solves lunch-rush volume issue with grab-and-go salads, sandwiches, coffee, baked goods and the piece de resistance: a new pizza oven that communicates home and hearth.
Centra Lynchburg General Hospital installed a micro-farm unit from vendor Babylon in its cafeteria last November and has already harvested about a hundred pounds of lettuce, primarily for use on its salad bar.
With unemployment at near-historic lows, finding and retaining staff is getting harder—and more expensive! Here’s how onsite dining operators are meeting this challenge.
