Nantucket Hospital’s Revamped Foodservice Facilities
The foodservice department at Nantucket Cottage Hospital puts a new, more-efficient kitchen and servery to work for an island community.
Read MoreEditor’s Take: Necessity, the Mother of Innovation?
Why FER will always celebrate innovation, even in trying times.
Read MoreWhat to Know About Choosing Refrigerated Merchandisers
Studying the latest technology and updated designs will help you crack the code on specifying refrigerated merchandisers.
Read MoreRedesign Boosts Menu Choices at Franciscan Health
Franciscan Health Michigan City’s new building brings more choices for patients and retail diners.
Read More7 Tips for Buying Room Service Carts
Healthcare foodservice operators offer their best advice for specifying basic room service carts.
Read MoreBanner University Medical Center’s New Light and Bright Servery
A newly constructed tower brings an open, market-place-style servery and other foodservice to Banner University Medical Center’s Tucson campus.
Read MoreAnatomy of a Scrapping Station
Generations Tower at ProMedica Toledo Hospital illustrates some best practices when designing a scrapping station.
Read MoreKitchen Design: Intermountain Hospital’s Efficient Kitchen and Bistro
Intermountain Layton Hospital’s foodservice facilities demonstrate thoughtful operational flow and equipment flexible enough to support everchanging menus.
Read MoreHow Convection Meal-Tray Retherm Systems Improve Patient Feeding
Manufacturers and healthcare foodservice directors say it’s not only a superior technology, but can be more cost-effective in the long run.
Read More7 Ways to Get the Most from Your Retherm System
Here are points to consider when choosing a new food preparation, retherm and distribution system.
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