The foodservice industry is one that is ever changing. However, with new trends constantly appearing, and disappearing just as quickly, foodservice leaders are often left struggling to keep up with demands for newer, better, more interesting meals and mealtime experiences. Lucky for you, we have the Read More >>
Healthful Vegetarian Meal Ideas
Teaching your patients to be more mindful of what they’re eating all starts with you. It takes a careful balance of being the example, and offering education to help them not only understand why its important, but also know how to put it to practice in their own lives, once they’re no longer under Read More >>
Utilizing Teaching Kitchens to Instill Greater Nutritional Habits
Healthcare professionals will often spout the necessity of healthy eating to their patients, only to discover later on that at-home dietary habits rarely change. Understandably, this can be incredibly frustrating for healthcare leaders who work hard to help people live long, healthy lives, but it’s Read More >>
5 Whole Grains to Keep Your Patients Healthy
Most people follow a simple structure for creating their meals. Start with a base protein, typically a type of meat, and add various vegetable or grain-based side dishes to create a “balanced meal.” Many don’t understand there’s a significant difference between simple, refined carbs, like white Read More >>
Dementia-Friendly Mealtime
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 >>
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