Blogs

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Marygrace Taylor  |  Jul 14, 2020 | Food Management Ohio State University Wexner Medical Center’s dining operations underwent major changes this spring in response to the coronavirus. But even at the peak of the crisis, nutrition services director Julie Meddles, MS, RDN, LD, strove to maintain some sense of normalcy—and keep offering satisfying food for her customers. READ
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The AHF Virtual Conference Registration is now open beginning at just $95 per operator member (or less - grab your friends)! Visit the website to find out more information about key education sessions, powerful speakers, and networking breaks. The 2020 Virtual Conference will be a great way to connect with self-operated peers and business partners who lead with innovative products and services. Check out a sneak preview of our planned sessions (covering more than 15 CEU's through ANFP, AND, and ACF): Save Your Seat!   Opening Keynote: Industry Trends with Mark DiDimenico from Dataessentials:  Get an update on industry trends, highlight, data and more ...
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Mike Buzalka  |  Jul 09, 2020 | Food Management Originally intended as a point-to-point mobility service within the gated community, the Optimus Ride vehicles adapted to providing home delivery of meals and packages to the more than 500 residents of Paradise Valley Estates. Read the full article HER
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The AHF Virtual Conference Registration is now available! Visit the website to find out more information about key education sessions, powerful speakers, and networking breaks. The 2020 Virtual Conference will be a great way to connect with self-operated peers and business partners who lead with innovative products and services. REGISTRATION Registration gives operators access to more than 15 hours of CE content accredited through ANFP, AND, and ACF. Registration starts at just $95 per operator (less than $6 per credit hour). We hope this provides the highest level of access during this difficult time.  Operator, Educator, Affiliate, Retired Member Rates: ...
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July 2, 2020 |  Lisa Arnett | FER Sally, Flippy, Moley, Briggo, Blendid  —from the buzz in the media alone, one might assume that food-preparation robots are one of the biggest trends in foodservice design right now. Read the full article here
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July 2, 2020 | Janice Cha, Fe3 | FER When Kootenai (rhymes with boot-knee)  Cafe, the new destination dining spot for Kootenai Health, Coeur d’Alene, Idaho, opened in February, its wellappointed stations (stone-hearth oven, a crowd-pleasing circular griddle, high-speed sandwich presses, ranges suites) aimed to create a culinary smorgasbord for guests and hospital staff alike. But when the COVID-19 pandemic shut things down a month later, its flexible design allowed the cafe to continue operating under new rules. Read full article he
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Mike Buzalka  |  Jun 26, 2020 Rachel Graham, chief clinical dietitian for John Knox Village and its Woodlands skilled nursing and rehab facility, talks about how the senior living community has had to modify its communal approach to resident dining because of the coronavirus crisis while still giving residents opportunities for socialization in a safe way. Read full article
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We invite you to participate in our inaugural Culinary Showcase! With the recent decision to transition our in-person conference to a virtual conference, we will defer our 2020 Culinary Competition entirely to next year in Dallas, Texas.  However, we are pleased to offer a new virtual event to our membership called the Culinary Showcase. This Culinary Showcase will be fun, entertaining, and highlight AHF's culinary talent.   To participate, start thinking of an original recipe and find a team member to submit your application before July 14th.  The submission process has been streamlined to allow for easier participation. The winners ...
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Becky Schilling | Jun 22, 2020 | Food Management Kardia at UNC REX Healthcare recently opened, with a limited menu, eliminated seating and enhanced cleaning policies. Chef manager shares how his team reexamined their style of service, restructured their cook line to include proper spacing and social distancing, and kept guest and staff safety in their forefront. Read Full Article Her
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Mike Buzalka  |  Jun 05, 2020 | Food Management Confluence Health in Washington state has seen its share of COVID patients along with the restrictions the crisis demanded, and it has been adjusting with simplified menus, advance ordering and an impromptu grocery service. Read Full Article
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Mike Buzalka  |  Jun 03, 2020 | Food Management Intensive full-day courses taught by veteran staff chefs at St. Jude Children’s Research Hospital enhance dining associates’ culinary skills, helping employee retention and morale as well as raising kitchen staff quality. Read Full Article
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AHF Supports You

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To Our Members, We are in trying times. Our nation grieves. There is so much unrest and uncertainty. One of our most precious resources are those that we work with on a daily basis who provide love and nourishment to vulnerable populations and to one another. Please know that each one of you is a valued member of AHF regardless of ethnicity, race, socioeconomic status, gender, religion, sexual orientation, language, geographic origin or your role at your facility. We have, and will always, appreciate your dedication and concern in providing dignified and respectful care to patients, residents, caregivers, colleagues and one another. Our association is special ...
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BY NANCY WEINGARTNER MONROE | Foodservice News William Marks heads up foodservice and environmental measures, such as cleaning operating rooms and patient rooms, at Hennepin Healthcare. Hennepin Healthcare regularly trains for major incidents. “We’ve trained for some nasty things, but I don’t recall training for a pandemic,” William Marks, director of food, nutrition and environmental services at Hennepin Healthcare, says. Read the full article here
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AHF Publication | Published May 20, 2020 As we look to the future, members make predictions of what the “new normal” may look like for acute care and senior dining facilities and share what is likely to stay post-COVID. AHF's whitepaper examines key areas that have been impacted such as supply chain, self-serve stations, and retail and predict what is likely to occur after the crisis.  The paper provides key examples, references, and statistics which will be of value to both operators, their administrators, and AHF business partners seeking to support operators.  Download AHF Whitepaper  #Publication #COVID19 #Coronavirus #SelfOperated ...
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American Master Chefs' Order (AMCO) Podcast I April 26, 2020 Join the Master Chefs in a conversation with St. Judes Children's Hospital, Executive Chef Michael Vetro while they discuss the procedures that have been implemented in the past 6 weeks to protect their patients, staff, and the families they serve.  Listen to the full podcast here.
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Becky Schilling  |  May 04, 2020 In this week’s episode of One On One With, Food Management’s podcast, we catch up with a dining director in a long-term care facility in the hard-hit state of New Jersey. Between deaths, every-changing rules, regulations and expectations, my guest today has had to deal with it all. Listen to the full podcast on Food Manageme
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Foodservice Equipment & Supplies Published: April 30, 2020 I  Written by   Donna Boss, Contributing Editor A frontline look as one hospital foodservice team adapts to service during a pandemic. Serving critically ill patients, as well as the medical teams treating them, is nothing new for healthcare foodservice operators like Tony Almeida. What is new for Almeida, director of food and nutrition at   Robert Wood Johnson University Hospital   in New Jersey, and his peers across the country, is dealing with a fast-spreading pandemic. Here, Almeida shares how the facility’s foodservice team is dealing with its fast-shifting realities. Read the ...
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Dan Radel , Asbury Park Press Published 5:00 a.m. ET April 30, 2020 FREEHOLD TOWNSHIP - When its most vulnerable COVID-19 patients are discharged, CentraState Medical Center sends them home with several days worth of food.      The food relief is reserved for the elderly, people with low incomes or individuals on their own who have no one to run to the grocery store as they wait out their quarantine.  "It gives them a head start. They don't have to worry initially about food," said Gary Triolo, the director of Food and Nutrition Services at CentraState Health System.  Read the full article her
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By   Food Insight I  POST -   APRIL 22, 2020 When many of us hear the term climate change, we think about changes in the weather and how human activity impacts our environment. Many consumers, as uncovered in   IFIC’s previous research , also think about the environment when shopping for foods and beverages. Our latest survey dives deeper into climate change specifically as a factor in consumers’ minds when considering what foods to buy and, ultimately, to eat. IFIC’s new consumer research survey, “Climate Change and Food Production,” which was fielded on April 9th and 10th, provides unique insights into how consumers consider their concerns about ...
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Becky Schilling  |  Apr 24, 2020 |  Food Management AHF's Eric Eisenberg, future AHF President, talks to Food Management's Becky Schilling about being more than just a dining director at a senior dining facility.  The chef and longtime healthcare operator talks about the operational changes made during coronavirus at Rogue Valley Manor. Read the full artic
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