Food Management

Karen Weisberg

Articles by Karen Weisberg

As hospitals focus on infection control, FSDs have turned to advances in technology.

Hospital Room Service: “Not a ‘Magic Pill’ 1

Is Room Service The Way to Order Up Great HCAHPS Scores? 3

The elderly woman—evidently a visitor, not a patient—sat in her wheelchair in the Call Center at Medical City Hospital Dallas. When asked if she needed help, she simply beamed and said, “No,” explaining that she’d just stopped by to visit “her girls” who’d made her recent stay so pleasant…

“That’s what it’s all about,” says FSD Mary Ann Moser.

'Taste of Home' Programs Offer Customer Comfort 1

Hospitals and universities are implementing "Taste of Home" programs to bring comfort to customers, staff and stakeholders

Keep On Truckin'

Food trucks are the most visible illustration of how operators are expanding intercept marketing efforts to tap customer traffic that's on the move.

Mall Carts Extend Dining Dept Reach at Jet Propulsion Labs

Onsite employees may be aiming for Mars, but mobile carts keep diners on campus.

Food Carts Enable Fund Raising, Raise Meal Participation in Orange County Schools

Cart program drives cooperative partnerships between dining department and student organizations

Capital Health Uses Airport Concession Model to Market Healthy Choices

Alberta Health Services executive FSD brands Healthy Trendz Express in Canadian Hospital

Onsite Kitchen Renovations: Lessons Learned

Two little words kitchen renovation are known to strike depression, possibly fear and feelings of helplessness into the hearts of many an otherwise intrepid

SFM Discusses Critical Issues at NYSE

Topic: How Innovation Can Be a Competitive Advantage

Today's Food Safety 101 Reflects Food Code Evolution

A better understanding of the microbial environment drives continuing changes in food safety training and regulations

Equipment Innovation in the Age of LEED

Growing interest in LEED certification and energy savings that justify efficient equipment investments are changing the way foodservice kitchens and serveries are outfitted