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Increasing Intake to Decrease Malnutrition in Long-Term Care (LTC) Settings

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Robots in LTC Dining: Bridging Gaps Without Losing

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How to Eliminate Food Waste in the Kitchen

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Latest Articles

Apples & Entrées for Institutions

THE WORKSHOP This event combines two local food projects that use institutional buying power to catalyze innovation in the regional food system. Discussions around “apple product development & marketing to...

Industry News

21 Dec
0

Value Stream Mapping (VSM) Overview

It is important for every organization to recognize its current position or state before embracing the concept and principles of Lean Thinking. Value stream mapping (VSM) is a core tool...

Managing Your Kitchen

19 Dec
2

Preventative Maintenance Tip #1

Although we just missed the fall time change we figure that anytime is a good time for a reminder of PM (Preventative Maintenance). You already or you should remember to...

Preventative Maintenance

27 Nov
0

Mistakes Waiting To Happen!

The printed patient meal ticket is our tool to provide the patient with the food items that have been carefully selected for them or they have eagerly chosen. Not receiving...

Managing Your Kitchen

12 Oct
0

The Future of Food in Healthcare: 2012 Canadian Foodservice Conference

HFS’s The Future of Food in Healthcare Conference takes place October 16-17, 2012 in Ottawa, Ontario. Below you will find a detailed schedule of events taken from the conference PDF...

Industry News

14 Sep
0

Ideas for Improved Patient Satisfaction and Wellness

Many facility managers are either serving a Continental Breakfast or considering to do so. In many cases they are investigating the idea of ward based assembly of a continental breakfast....

Equipment

24 Aug
1

Organic, Local, Sustainable: What is the difference and are any of these options realistic in healthcare?

Organic, local, sustainable, what do any of these food designations mean anyway? Well, organic has strict government guidelines, local is defined by an individual or organization and sustainable can have...

Menu & Service Ideas

17 Jul
0

Tray Delivery Done Right!

Are you looking for the final touch on providing your customers with their meal tray? The Optima RS cart is an innovative heated and refrigerated food cart developed to maintain...

Equipment

6 Jul
1

Engaging Staff in Change: Headache or Team Builder?

My natural tendency when I hear about team decisions, large group meetings and engaging staff is to shy away; this could be due to my type A personality of wanting...

Managing Your Kitchen

22 Jun
0

Increasing Intake to Decrease Malnutrition in Long-Term Care (LTC) Settings

Robots in LTC Dining: Bridging Gaps Without Losing

How to Eliminate Food Waste in the Kitchen

Latest Articles

Apples & Entrées for Institutions

Value Stream Mapping (VSM) Overview

Preventative Maintenance Tip #1

Mistakes Waiting To Happen!

Raw Fish? Yes, You Can!

Tomatoes, Cucumbers & Peppers, Oh My!

The Future of Food in Healthcare: 2012 Canadian Foodservice Conference

Patient Food Ordering Methods Practiced in Canadian Hospitals

Ideas for Improved Patient Satisfaction and Wellness

Apples, Peaches & Pears – Oh My!

Organic, Local, Sustainable: What is the difference and are any of these options realistic in healthcare?

Tray Delivery Done Right!

Garnishing – Is There Space In Hospital Food Services?

Engaging Staff in Change: Headache or Team Builder?

It’s Strawberry Time!

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