Patients suffering from dementia often experience a number of difficulties during mealtimes. Some patients may become confused or overwhelmed by meal choices, while others may simply forget to eat or have physical restrictions that prevent them from being able to use certain utensils. Fortunately, Read More >>
Keeping Your Meat Safe
Running a hospital is all about ensuring the safety of your patients. In your food service department, one of the most important ways to do this is by keeping your meat safe. Diseases like salmonella, E. coli, BSE, trichinosis, scrapie, and more, can already cause devastation in any environment; but Read More >>
How to Handle a Foodborne Illness Outbreak
Foodborne illness outbreaks can cause severe sickness, and in some cases even death, not to mention widespread panic throughout affected communities. Between 2009 and 2015 alone, more than 100,000 people were reported as having some type of foodborne illness, with nearly 6,000 of them needing to be Read More >>
Improve Performance for You and Your Team
With risks of allergic reactions for patients, and a hungry staff in need of the energy to perform their duties effectively, your foodservice staff must be operating above and beyond at all times, in order to serve a hospital effectively. Fortunately, there are many ways to improve performance for Read More >>
Invest in Curbing Food Waste and Save in Operating Costs
A new publication released by the Champions 12.3 organization entitled “The Business Case for Reducing Food Loss and Waste: Catering” sheds new light on how “foodservice operators serving hospitals, schools, sports arenas and other facilities” can save in operating costs by investing in curbing food Read More >>
Institutional Community-Supported Agriculture
Food waste can be a major problem for most hospitals. Whether it’s the overall unappealing nature of traditionally bulk-bought hospital foods, or miscommunications regarding menu options and mealtimes, all those uneaten entrees can add up fast and cost your hospital big. Fortunately, there is Read More >>
Elevating Tray Presentation Makes Food More Appealing to Patients
Getting your patients to eat is vital to their overall health and ability to recover, but making sure the food and presentation are appealing is crucial to getting someone to want to eat in the first place. In recounting her facility’s successful meal service score increase, from an underwhelming Read More >>
The Benefits of Running a Self-Operated Foodservice Department in a Hospital
There are not too many options when it comes to running a foodservice department in a hospital. Either you have a team of professionals on staff to take care of all your day-to-day responsibilities in-house, or you spend that money on outsourcing the job to a professional foodservice contractor. Read More >>
Healthcare Trends: Cancer-Fighting Foods
As experts continue to investigate the potential causes and cures of serious illnesses, like cancer, more and more are beginning to focus on what many think could be our best defense yet against these conditions– a healthier diet. According to Rachael Stolzenberg-Solomon, PhD, MPH, RD, a researcher Read More >>
USDA Regulations for Organic Foods
Eating organic is an increasingly popular dietary trend that is not going away anytime soon. As more and more people learn how to use food to prevent and even eliminate common illnesses, the interest in fresh, wholesome, organic meal options only stokes greater demand for it in the foodservice Read More >>
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