When you hear the word “Pulse” I bet you think of a heart beat just like I did the first time I heard it, however, you would be wrong. It...
All posts by Helen Scott
I was recently touring the food service operations at a hospital and could not help but notice that there was Greek yogurt on the menu instead of the normal bland...
With energy and environment issues at the forefront of the food service industry and cost cutting and food safety at the forefront of the healthcare industry, commercial dishwasher companies introduced a low temperature dish machine to the market. What advantages does this untraditional machine have that its high temperature cousin does not?
Absenteeism is not a unique problem to food service operations, however is usually present. This is due to increased presence of the union environments and changing economic times. People, even in a “recession” seem to have choices, rights and more options than before. With these in mind, Absenteeism has become not only an issue, but a cause of lower production, decreased quality of work and increased costs of labor. In this article we will discuss some common causes of absenteeism and how to handle it.
Glove usage has become a controversial and hot topic in the food service industry in the past couple years, glove supporters have tried to make it legislation that it be mandatory for food handlers to wear gloves; this point is argued by Operators seeing the immediate benefits of creating a barrier between the handler’s hands and the prepared food.
There are many special considerations when it comes to feeding residents within a long term care facility. These residents were once able to feed themselves and have now lost that ability, yet another piece of their independence has been taken away.
Health care foodservice departments today are under considerable pressure to do more with less. Management is challenged to find savings, create efficiencies, provide safe work environments and invest wisely in sustainable yet flexible technologies. As a company that’s been a part of the health care foodservice industry for 25 years Burlodge is able to leverage its worldwide experience to develop new technologies that meet today’s demands. An excellent example of this is one of our recent developments: B-Lean.