Content Tagged: "operator"

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.

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. 

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.

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

When asked what they consider to be their most critical mission, healthcare operators see patient experience and health

Foodservice budgets have remained stable over the past two years, and over half of operators expect them to stay the same in the near future. In this

Long-term care operations include residential disability care facilities and nursing homes. According to operators, their top priorities are patient e

The number of foodservice employees has been growing steadily over the past two years. 

ANFP’s Benchmarking surveys are set to open March 1! With the Acute Care program, participants can expect the same robust platform offered to skille

In this Industry Insights episode, we’ll be looking at how operators measure the success of their programs.

Healthcare facilities have sizable populations of patients and residents on special diets, making them a critical compo

The growing population in senior living facilities and nursing homes has operators growing their workforce. As with any expanding industry, there are

Many healthcare operators are looking to take advantage of technology in their foodservice offerings to increase effici

This Industry Insights episode highlights how operators can benefit from performing regular meal and sanitation and safety audits. They can help preve

This Industry Insights episode highlights foodservice employee turnover. With an aging population, more people are entering care facilities. In respon

This Industry Insights episode highlights the top operator concerns across healthcare foodservice segments.