GREENER, LEANER OPERATIONS & HEALTHY HOSPITAL FOOD

Tighter control of costs, production, and food costs will be made apparent more than ever in 2012. Flexibility, energy management, sustainability, healthy food. Does this resonate in your operations? Whether you are getting menu selections via room service, hybrid of room service, written menus or bedside menu selections it is all about the cooking and … Continue reading GREENER, LEANER OPERATIONS & HEALTHY HOSPITAL FOOD