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Hospital offers a selection of frozen meals that mimic the menu variety offered by a takeout restaurant. Mike Buzalka   |   Jan 12, 2018 As baby boomers age, they are bringing their dining preferences to senior feeding programs such as Meals on Wheels (MOW) and those preferences include having more options than what such programs typically offered. In Indianapolis and its surrounding areas, Meals on Wheels of Central Indiana (MOWCI) is getting a leg up on satisfying this growing preference thanks to its association with Eskenazi Health. The Indianapolis-based hospital system is a major supplier of prepared meals to MOWCI, producing up to a quarter ...
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Braley Dodson Daily Herald Braley Dodson   Dec 29, 2017 Someone in need might not be willing to go to a food bank, but they’ll probably still get help for their medical needs. That’s the idea behind a new food pantry program at Utah Valley Hospital in Provo which is giving healthy meals to patients in need. “We know that when we have good food in us, we can think more clearly, we can work harder, we can heal,” said Cheryl Call, the volunteer services director at the hospital. The meals are available twice a week as part of the hospital’s not-for-profit Volunteer Care Clinic. More than 35 meals have been ...
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By  Julianne Pepitone When Jennifer Larson and Sara Ashbeck took the helm of Gundersen Health System’s foodservice, the situation was dire. Staffers looked miserable. They complained of being afraid to call in sick because of the supervisors’ tongue-lashings, among many other issues. The low morale was also denting sales, with Gundersen’s once popular main cafeteria usually deserted. Clearly, the entire division needed a complete turnaround. But Larson and Ashbeck instead focused on one distinct change. They immediately installed a “culture of kindness,” setting expectations that every staffer would do their best to make their colleagues’ days better—starting ...
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Published on Monday, 01 January 2018 Written by The Editors Kick off 2018 by meeting 18 professionals poised to take the foodservice industry to the next level. FE&S   proudly introduces you to a collection of foodservice professionals not merely committed to the industry, but able and ready guide this community through the many challenges it will face as it evolves. Some were born into this through the family business, and many found their way into this industry by happenstance. However they arrived here, all agree this is undeniably the place for them. Here's a few key traits   FE&S'   Future Foodservice Leaders share: Demonstrate a passion ...
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The secret is in the brine. That’ll be one of the tips William “Bill” Wilkinson, executive chef at the Cornhusker Marriott, will share for cooking the perfect turkey during his demonstration at the Lincoln Holiday Cooking Showcase. “Brining is really essential,” he said. “We even do it with our 6-ounce chicken breasts. It helps lock in the moisture.” Presented by the Lincoln Journal Star and Woodhouse Alfa Romeo, the showcase runs from 4 to 9 p.m. Dec. 1 at the Cornhusker, 333 S. 13th St. It will feature Lincoln culinary experts and mixologists showing patrons how to create a holiday meal to remember. General admission tickets ...
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If hospitals celebrated their own holidays, Eskenazi Health would almost certainly make National Kale Day its annual spectacular. On Oct. 4, as they have done the past three years, Eskenazi workers fanned out around Indianapolis, handing out more than 1,500 bunches of the dark-green leaf cabbage. They set up a kale stand on Monument Circle, and a few miles west, turned the front lawn of their hospital near the IUPUI campus into a kale celebration, with cooking demonstrations, live jazz and recipes. Inside the hospital cafeteria, cooks served kale-stuffed pork loin, vegetarian kale pizza, kale corn muffins and kale grilled cheese sandwiches. Eskenazi workers ...
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Now, in harvest mode, he’s using kitchen magic to turn the pumpkins into quinoa salad, silky curry bisque, pumpkin-spiced cupcakes and more. Plus, three great fall pumpkin recipes to try now. Tara Fitzpatrick   |   Oct 09, 2017 Nebraska healthcare chef Nazim Khan, CEC, brought together his culinary team, doctors, dietitians and future farmers by   getting involved with pink pumpkins  last spring. The Pink Pumpkin Patch Foundation raises breast cancer awareness and funds research by selling Porcelain Doll pumpkins, a hybrid variety. The rosy-hued pumpkins are a way to connect the cancer community with agriculture groups like Future Farmers of ...
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2017 LTC/Senior Living Census: Departing dayparts 82% of facilities are Self Operated By  Dana Moran ,   Managing Editor October 13, 2017 While breakfast, lunch and dinner aren’t going anywhere, senior diners are beginning to search for options beyond these traditional dayparts. And the 226 respondents to FoodService Director’s 2017 LTC/Senior Living Census have noticed—they’ve increased their offer when it comes to snacks and late-night dining. Read on to see how things have changed from 2016—and how operators are responding to new demands across the board. Read More HERE...
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Combining one classic burger method—smashing on the griddle—and one new spin—blending mushrooms into beef—an improved burger experience has increased burger business by 75 percent. Tara Fitzpatrick  |  Oct 06, 2017 After hearing about customers’ lukewarm response to the burger program at the University of California San Francisco (UCSF) Medical Center’s cafés and patient menu, the culinary team decided to go back to the burger drawing board and rebuild it from scratch, launching a new burger at the beginning of the fall. “The main driver for the effort was a better burger,” says Dan Henroid, director of nutrition and health services for UCSF Health. ...
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The Association for Healthcare Foodservice (AHF) held its eighth Annual Conference, last month, at The Gaylord National Resort and Convention Center in National Harbor, Maryland (outside of Washington, D.C.). It was a highly successful confab for Tri-State delegations as the New Jersey chapter won top honors as the AHF national chapter of the year. The Garden State chapter under the guidance of its president   Gary Triolo   has long been known in local and national circles for the quality and passion of its membership. “Tony Almeida of Robert Wood Johnson and Betty Perez really set the standard for our members early on,” noted Triolo.     The foodservice ...
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Sustainable Practices Enhance Quality at Memorial Sloan Kettering Published on Friday, 01 September 2017 Written by Donna Boss, Contributing Editor In addition to sustainability practices, the Cancer Center’s Food and Nutrition Services department initiatives include adapting sous vide cooking techniques and a new cooks’ training program. New York City's 450-bed   Memorial Sloan Kettering   (MSK) Cancer Center's   Food and Nutrition Services   (FNS) department believes hospitals can and should deliver important preventative health messages and solutions to patients, staff and the communities they serve. FNS' initiatives include implementing ...
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Tips for Cutting Costs

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Tips for Cutting Costs Two healthcare operators shared tactics for inventory management and purchasing at this year’s AHF conference. Becky Schilling   |   Aug 29, 2017 Do more with less. That’s a theme many have heard in their professional careers at some point, and it’s exactly what two healthcare operators mastered. The men recently shared their experiences at the Association for Healthcare Foodservice conference earlier this month. “When I was hired they had very low satisfaction for both patient and retail foodservices,” recalls David McCampbell, executive chef with Sacred Heart Medical Center and Children’s Hospital in Spokane, Wash. ...
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Healthcare Chefs From Ohio, Virginia and Maryland Receive Top Honors at Industry’s Renowned Event The Association for Healthcare Foodservice (AHF) announced the gold, silver and bronze medal culinary team winners of the 2017 AHF annual Culinary Competition.  Gold medal winners Matthew Osolin and Ryan Wagner were presented with the top award at the Culinary Reception during the AHF annual conference at the Gaylord National Resort and Convention Center in the Washington, DC area. New in 2017, there were no mandatory ingredients. However, each original recipe had to follow certain nutritional and cost guidelines and be appropriate to serve in the team’s operation; ...
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Healthcare operators focus on employee engagement to reduce turnover Training, rewarding and just plain being kind are some tactics being used. Becky Schilling   |   Aug 29, 2017 One of the major themes at this year’s Association for Healthcare Foodservice (AHF) conference was employee engagement. Foodservice operations of all sorts have seen issues with labor—getting qualified employees and keeping them—and several speakers addressed these issues. When Jennifer Larson was asked to take over the nutrition and hospitality services department at Gundersen Health System in La Crosse, Wis., the first thing she noticed ...
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AHF Honors Dan Henroid With Lifetime Achievement Award Foodservice Director, Educator, Researcher Lauded for his Career-Spanning Work McLean, VA – August 30, 2017 –The Association for Healthcare Foodservice (AHF) announced Dan Henroid, Jr. is the winner of its 2017 Lifetime Achievement Award for his dedication and endless efforts to educate patients and retail customers about the important link between nutrition and overall health. The award was presented at the AHF 2017 Annual Conference at the Gaylord National Resort and Convention Center in the Washington, DC area. “Dan stands out as a real pillar of our community working tirelessly across ...
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AHF Announces 2017 Making A Difference Award Winner Mark Lewandowski Honored as Longtime Leader in Corporate Social Responsibility McLean, VA – August 30, 2017 – The Association for Healthcare Foodservice (AHF) announced Mark Lewandowski, National Account Executive for General Mills, is the winner of its 2017 Making A Difference Award for his leadership in corporate social responsibility. The award was presented at the AHF 2017 Annual Conference at the Gaylord National Resort and Convention Center in the Washington, DC area. “General Mills has been a leader in corporate giving for decades,” said AHF President Julie Jones, Director of Nutrition ...
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AHF Presents Lifetime Achievement and Chapter of the Year Awards Published on Tuesday, 29 August 2017 Written by The Editors The Association of Healthcare Foodservice presented its 2017 Lifetime Achievement Award to Dan Henroid, director of Nutrition & Food Services, sustainability officer, University of California San Francisco Health.   AHF   honored Henroid’s achievements and contributions to the foodservice industry during the association’s annual conference in Washington, D.C. in August In addition to recognizing Henroid, AHF presented Mark Lewandowski of General Mills with its Making a Difference Award, which goes to an allied business ...
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Creating a Culture of Excellence in Hospital Foodservice Always striving to do healthcare foodservice better has been the key to chef Timothy Gee’s positive impact throughout his career and now at Memorial Sloan Kettering Cancer Center. Barb Axelson  |  Aug 09, 2017 Timothy Gee, CEC, executive chef at Memorial Sloan Kettering Cancer Center (MSK) in New York City, has never made a habit of checking off goals or feeling that his work is done. Since December of last year, he’s been moving food culture forward in terms of patient room service, retail, catering, demos and training programs. Q: How has working at MSK been like compared to your ...
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MEDIA ADVISORY AHF Conference Attendees Partner With Capital Area Foodbank To Provide Blessings in a Backpack: Food 4 Kidz WHAT:              The Association for Healthcare Foodservice (AHF) is honored to partner with the Capital Area Foodbank (CAFB) to provide fresh and healthy meals to more than 4,000 children in the DC-metro area who rely on free and reduced lunch programs.  Through the Blessings in a Backpack: Food 4 Kidz Program, conference attendees will assemble 4,000 healthy and nutritious meals into backpacks for DC school children who rely on meal plans during the weekends. “We are so grateful for the generous support of our business ...
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AHF Announces Finalists for 2017 Culinary Competition Five teams will take part in the finals of the   Association for Healthcare Foodservice ’s culinary competition. The five teams hail from facilities in Virginia, Maryland, New Jersey, Ohio and Tennessee. Here are the five finalists: •          Darla Mehrkens, CEC and Amber Duncan, Carilion Clinic (Roanoke, Va.) making  Cod a la Nage •          Mike Kasperek and Harvey Buchhan, Robert Wood Johnson University Hospital (New Brunswick, N.J.) making  Blackened Mahi Mahi •          Bridget O'Leary and Manny Lopez, Johns Hopkins Bayview Medical Center (Baltimore, Md.) making  Bulgolgi Beef Bibimbap ...
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