WITH REFILLS, DISPLAYS, PRICING: Retail strategies in hosps. should borrow from QSRs

November 2001
FoodService Director;11/15/2001, Vol. 14 Issue 11, p6
Trade Publication
Offers tips on becoming a success in the healthcare food service environment. Importance of displays on attracting people's interest; Factors to consider in pricing items; Ways to keep customers returning.


Related Articles

  • Food pantry's success poses challenges. Ayuso, Rafael // Hays Free Press (Buda, TX);9/19/2007, Vol. 104 Issue 24, p1B 

    The article reports on the success of the Buda United Methodist Church Food Pantry and the challenges it poses.

  • The long haul. Page, Bob // Modern Healthcare;10/6/2008, Vol. 38 Issue 40, p26 

    The article presents information the transformation of hospital operations of the University of Kansas Hospital in Kansas City. The hospital became an independently governed state authority on October 1, 1998. The state would continue to own the hospital but provide no funding and accept no...

  • In hospitals: An outreach community service. Weisberg, Karen // FoodService Director;08/15/97, Vol. 10 Issue 8, p122 

    Reports that according to many members of food and nutrition services departments in healthcare facilities throughout the United States who are involved in catering ventures, it is an enterprise well worth the effort. Importance of catering efforts to the facility's bottom-line; Reference to...

  • Mt. Sinai Med. Center foodcourt draws 7,000/day. Hirschfeld, Jeff // FoodService Director;12/15/97, Vol. 10 Issue 12, p54 

    Focuses on the introduction of a branded food-court at Mount Sinai Medical Center in Miami Beach, Florida. Who operates the food-court; Comments from John DeSantis, director of nutrition and food services at Mount Sinai; How the medical center has benefitted from the food-court; Information on...

  • Major Trend: Network spurt causes fsds to mull cook-chill.  // FoodService Director;01/15/2000, Vol. 13 Issue 1, p74 

    Focuses on the network approach trend among healthcare foodservice facilities in the United States. Benefits of the approach; Challenges faced by the industry; How cook-chill production complements the network approach.

  • No one solution fits all. Weisberg, Karen // FoodService Director;05/15/97, Vol. 10 Issue 5, p110 

    Focuses on Home-Meal Replacement (HMR) programs as instituted by various healthcare facilities around the United States, highlighting the fact that there is no one solution that works for everyone. What Paul Deignan, director of nutrition at Burlington (IO) Medical Center, realised about their...

  • HOW I BEAT THE ODDS. HEWARD, SARAH // Management Today;Sep2015, Issue 6, p18 

    A personal narrative is presented which explores the author's experience in successfully establishing the Real Food Cafe through the help of her business coach Alan, who later became his business partners and boyfriend.

  • Houston's Mockingbird Bistro spreads its wings into upscale eatery. Ruggless, Ron // Nation's Restaurant News;8/7/2006, Vol. 40 Issue 32, p16 

    The article reports on the evolution of Mockingbird Bistro Wine Bar since it opened in 2002 in Houston, Texas. Chef-owner John Sheeley decided after ten months to concentrate on Mockingbird Bistro. The restaurant's per-person dinner check average of about $28 in 2002 has grown to about $65. The...

  • Clean enough to eat from. Griffin, William R. // Health Facilities Management;May2001, Vol. 14 Issue 5, p33 

    Focuses on the importance of cleaning and maintaining food service areas in health care facilities. Types of surface materials; Supplies and equipment for cleaning; Details on several surface cleaning tips; Maintenance of cleanliness.


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics