Enough rain fell on Texas last month to cover the entire state — all 269,000 square miles of it — in eight inches of water.
A rapidly evolving healthcare environment has led to a number of organizations aligning with one another. This can impact the population these healthcare foodservice operators need to serve as well as how they provide food and nutrition services. Such was the case with the 72-bed Syosset Hospital when it took on a 32-bed orthopedic program from another hospital in February of 2014.
Written by Emily Mirren, Communications Officer, Spaceman USA
Ice machines and commercial soft-serve machines must be carefully maintained to ensure the safety of patrons.
Consumer interest in healthy, vegetarian restaurant concepts continues to grow. The successful ones use equipment packages that generate maximum yield and flavor profile when working with ingredients that can be costly.
Aside from its plant-based menu, Native Foods Café's business is unrecognizable from its beginnings in 1994 as a small, full-service restaurant in Palm Springs, Calif. The operation was created at a time when the vegetarian movement was not yet in full swing. Still, Native Foods' founder, chef Tanya Petrovna, had a vision to create a meatless menu for the masses.
This has been quite the year for Dan Henroid, MS, RD, director of Nutrition and Food Services (NFS), and sustainability officer for UCSF Medical Center, and his staff. They've had a major operational expansion and made gargantuan adjustments to their services.
Healthcare foodservice providers must dig deep into their creative wells as the wild healthcare ride becomes more tumultuous with demands for cost containment and quality improvements.
After a few ups and downs, the frozen yogurt business seems to be leveling off as consumers find its "better-for-you" ingredients and customizable menu items appealing.
Today's innovative healthcare foodservice providers tend to be masters of multiple disciplines. Their business models often range from retail to catering to patient foodservice, with a few grab-and-go options tossed in for good measure.
Like many frozen yogurt brands, Tutti Frutti got its start in Southern California, but what sets the chain apart is its operational model. The operation's 700 locations in 30 countries are run by licensees, who are supported by Wellspring Industry Inc., a supplier and wholesaler of soft-serve frozen yogurt mixes and equipment.
A small linear retail location barely met the needs of visitors and staff at Aurora Medical Center Kenosha for many years. But an ever-expanding outpatient population paired with the hospital's expansion to 73 inpatient beds eventually rendered the existing space insufficient.
When husband and wife Danna and Adam Caldwell opened the first Menchie's in Los Angeles back in 2007, they didn't anticipate that it would be the start of one of the largest franchises of its kind.
As the U.S. population ages, continuing care retirement communities (CCRCs) continue to grow at an unprecedented rate. A key component at these CCRCs is foodservice, which also continues to grow and evolve to meet the needs of the burgeoning segment.
As sustainability becomes more mainstream for businesses of all types, the many ways to "go green" can overwhelm foodservice operators in all segments.
Elevating pizza to a new level of popularity at Rex Healthcare took a lot of work, but the end result continues to exceed expectations.
The continuing popularity of fast-casual concepts keeps drawing the attention of some of the fine-dining segment’s biggest names. But designing and equipping a fast-casual restaurant can differ greatly from developing a fine-dining concept, as one design consultant and chef point out.
