Content Tagged: "cost"

THE FOOD SYSTEM IS COMPLEX; not only does it affect the well-being of people’s lives, but also the organization itself. It encompasses the entire food chain—from operation management and personnel, to food production and consumption.

Training and development in the food and restaurant industry must be viewed in terms of a more profound concept known as workforce development. That is the only sustainable solution to the growing demand-supply gap in the industry.

IT’S NO SECRET THAT STAFFING is one of the biggest challenges facing foodservice managers. From recruitment to retention, it can be difficult to find and keep good employees at your facility. By using strategic methods, though, you can navigate the turbulent waters of labor challenges and sail your way to better staffing.

This webinar was recorded live on December 5, 2023. ANFP members can earn 1.0 GEN CE for FREE from this webinar through January 5, 2024, thanks to our co-host, Performance Foodservice!

Nutrition plays an essential role in meeting the complex physiological demands of wound healing. As a CDM, CFPP, you’re entrusted with nourishing patients through the food you provide, and thus can play a vital role on the treatment team.

BEHAVIORAL BIASES ARE SUBCONSCIOUS BELIEFS that affect your decision-making abilities. While often discussed in the context of investments, these biases can also impact management abilities – from hiring to menu decisions to leadership skills (and everything in-between). By understanding and acknowledging these biases, you can actively overcome them, leading to better decisions as a CDM, CFPP.

CASEY SMILED AS HE READ THROUGH the animated comments on the forms. The tasting panel comments included: “Yuck—I would never drink this,” “It’s like heaven in a cup,” and “Absolutely delicious. I would drink this every day if I could.” 

I SMILED FROM EAR TO EAR as I read the May 4th menu at the hospital cafeteria. I ordered the General Hux Tauntaun bowl and somehow it tasted even better than the normal General Tso Bowl that I typically order (although it was the exact same menu item). I’m not even a Star Wars fanatic and this meal made my day! I was impressed by the efforts of the cafeteria team embracing this popular “holiday” with menu branding based on the blockbuster movies. 

This article addresses the idea of a “cure” vs “remission” for prediabetes and type 2 diabetes. Nutrition professionals must be able to grasp goals of “remission” and provide updated best practice recommendations in food and nutrition for positive outcomes.

Here are five things to think about when deciding if that golden piece of equipment or technology is something that is feasible for your operation.

AS YOU ARE SITTING DOWN TO READ THIS ARTICLE, do you have your favorite beverage in hand? If not, please go grab one, or at least bring your favorite beverage to mind. Now that you have your beverage in hand or mind, take a moment to think about why it is your personal favorite.

2,400 MINUTES — that’s what you’ll find in a 40-hour work week to accomplish every task on your plate. That might sound like a lot, but you know that those minutes fly by faster than a hot knife through butter. Between managing staff, ensuring food quality, and administrative struggles, time always seems in short supply, and unfortunately there’s no way to increase this precious commodity. All is not lost, though. Luckily, there are many tips that can help you make the most of each minute!

MALNUTRITION CONTINUES TO BE A CRITICAL PUBLIC HEALTH AND HEALTH EQUITY ISSUE with malnutrition and its risk affecting 20-50 percent of hospitalized patients. Social risk factors and existing chronic conditions increase malnutrition risk, overly burdening vulnerable populations.

Food service can be chaotic and stressful at times— but creating a positive work environment can lead to a happier, more productive team.

In this Industry Insights video, we review the results of the latest Skilled Nursing Facility & Acute Care Benchmar

Last year, ANFP surveyed acute care facilities to build a financial picture of food and labor costs across the industry

Congratulations, Amy Bollam, RDN, LP, MPS! Amy Bollam is the Vice President of Products and Training at DiningRD | Health Technologies, Inc. In her

In this Industry Insights video, we’re taking a closer look at the latest facility and cost benchmarking focused on f

The COVID-19 pandemic has had an impact on facilities across the country in terms of recruitment and retention of employees. ANFP surveyed members in

Benchmarks in all facilities have changed over the past two years. In this Industry Insights episode, we compare some b

In this Industry Insights episode, we look at the changes in Skilled Nursing Benchmarks from 2016 to 2020. To

Labor is the largest component of foodservice department budgets, making up 60% of the total costs for Acute Care Facil

Labor accounts for the largest component of foodservice department budgets in Acute Care facilities at 60% of total costs. As such, it is extremely im

In 2019, dietary costs for long-term care operations were calculated in three categories — food cost, supplement cost