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Articles
Wheatgrass: Detoxify Like Ironman!

Wheatgrass: Detoxify Like Ironman!

Robert Downey Jr., played the role of Tony Stark, downed some ‘green stuff’ to ease his radioactively-induced arterial pain in the Marvel Comics’ adaptation movie Ironman 2 released in 2010....
Hygiene Is a Go

Hygiene Is a Go

Sneezing or coughing, smoking or chewing, eating or drinking– what do you do after? Wash your hands. Hygiene consists of a set of practices associated with the preservation of both...
It’s Quite Easy Being Green

It’s Quite Easy Being Green

It is true, environmentalism is here to stay. Everywhere we go we hear the mantra  ‘reduce, reuse, recycle’.  It is the right thing to do. At Burlodge we can find...

A Kitchenless Kitchen?

In the late 1980s, following discussions with clients, legislative bodies and healthcare experts across Canada, Burlodge Canada Ltd. identified the primary challenges healthcare managers were facing in the delivery of...
TOP TEN: Why Retherm?

TOP TEN: Why Retherm?

In health care foodservice, rethermalization of food has become the norm. This practice is omnipresent in large hospitality foodservice such as banqueting, catering, and hotels where large numbers of people need to be fed within a short time frame. Technological improvements over the years now allow foodservice operators to use state of the art equipment that delivers quality outcomes every time. In Healthcare Foodservice there are different demands compared to banqueting and hotel catering but many of the benefits are the same.

Is There A Decrease In Room Service In The USA?

Is There A Decrease In Room Service In The USA?

In August 2010, the US Publication ‘Foodservice Director’ announced that they had completed there Food Service Director Census for 2009 and that while the total foodservice revenues in hospitals rose on average by 6% compared to 2008, there was a noticable decline in the use of ‘on-demand room service’ style meal delivery