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.
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.
Residents are now thrilling over the new dining options produced by a seven-monthlong renovation project at the Cura-run senior living facility in Pittsburgh.
Technology that allows hospital food service managers to enter data while making rounds with patients provides advantage to boosting quality of food experience, satisfaction scores.
Food Management’s first-ever Senior Dining Power Players feature, like those for Hospital Power Players, K-12 Power Players and College Power Players, is designed to provide FM readers a glimpse into how some of the largest entities in each...
To close out 2019, one of the biggest stories in health care dining was Food Management’s podcast with Bruno Tison food service lead at Northwell Health in New York. Tison joined the hospital after being the executive chef in charge of Fairmont...
Rather than the traditional institutional approach of centrally produced meal service, The Woodlands skilled nursing and rehab facility at John Knox Village of Florida has individually staffed kitchens on each floor to prepare meals for seniors.
