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.
Here’s how onsite food service chefs are getting inspired by global flavor profiles and using budget-friendly, versatile ground pork in many cool ways, from meatloaf to mapo tofu.
Sharon Palmer, MSFS, RDN, aka The Plant-Powered Dietitian, leads discussion of experts on getting more plant-based menu items onto hospital menus and using healthcare dining as a teachable moment for patients.
Starting with GrubHub-based remote ordering from three small retail locations this summer, UCSFH extended it to two main cafes and also launched an experimental destination delivery program this fall.
2020 has been a challenging year with the coronavirus pandemic, but onsite food service operators still found ways to inspire and support the communities they serve.
If there was one relative positive to come out of the entire coronavirus experience for onsite dining operators, it has been its impact on advancing the implementation of technology solutions in meal programs. Foodservice directors in multiple...
For countries bordering the Mediterranean Sea, the food shares some commonalities: light, breezy, fresh and bright. Combine that with your grab-and-go strategy for an instant breath of fresh air on the menu.
