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For years, the health food industry has taken shots at the type of food served in hospitals. You may even acknowledge the absurdity of feeding a sick person a highly processed cheeseburger, a sweetened drink and dessert, or even foods with artificial sweeteners. Meals often contain low-quality meat or dairy
COVID-19 has changed the way people think about food. Safety is now the most important thing. But that doesn’t mean quality should suffer. Culinary Specialties is helping hotels, country clubs, convention centers, and hospitality businesses to offer the best of both worlds with our delicious grab-n-go menu items. They are
The National Restaurant Association has issued a 10-page guide to safely reopening following the COVID-19 pandemic. Here are some of the highlights. Cleaning & Sanitizing – Regularly disinfect all contact surfaces and food prep areas. This includes door handles, countertops, and bathrooms. Switch to disposable menus or thoroughly disinfect reusable
Hotels, hospitals, airlines, and country clubs all have one thing in common. You have to feed people. Now, how you choose to do that may vary greatly from business to business or organization to organization. Culinary Specialties wants to remind you that besides the safety of the food you serve,
Maybe your club was closed for some time due to a state decree. Even if it wasn’t, you might have been seeing fewer visitors for a time. Fortunately, golf is a great way to get outside and maintain social distance, so you should be able to promote your club as
Any food manufacturer and distributor should already have measures in place to ensure product safety. The COVID-19 pandemic has brought this to the fore even more so, with the meat shortage being blamed on the spread of the disease at packing plants. Here are a few musts to look for
Some people think about foodborne illness more than others, but COVID-19 has changed the way that everyone thinks about getting sick. It is no longer spending the first night of their vacation in the bathroom that people are worried about when they eat food on an airplane. How can your
While some hotels may still be operating, the hotel restaurant is likely closed for the time being. Even when it is able to open again, this may be a risk that guests don’t want to take. Or you may be limited in how many people you can seat in the
According to a report from NAFEM, the future of hospital food is rapidly changing, and it’s not even just because of COVID-19. These are factors that were already in place and creating a rapidly changing environment for hospitals. For example, by 2029, more than 1 in 5 Americans will be
Right now, hospitals are overwhelmed with the novel coronavirus. However, when the initial wave passes and things start to cool down, there are still going to be issues that stay with us. For example, food safety has always been a major concern, especially in hospitals. But now we may find