News Archives: July-April 2017

Administration

Labor Department Rescinds Tipping Rule

Published 7/21/17 by Restaurant Hospitality

The U.S. Department of Labor is pulling back on pool tipping restrictions, allowing tips to be shared between the front and back of house. The Obama Administration in 2011 fought to allow only wait staff to keep tips.

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Balancing Front- and Back-of-House Labor Costs

Published 5/10/17 by Restaurant Hospitality

New minimum wage laws coupled with lower unemployment are leading to more competitive compensation. Revenue and profit sharing, service charges and optional tipping models are being implemented to reward kitchen staff more handsomely while continuing to pay servers well. Such labor structures are designed to retain workers, boost  morale and, of course, control costs.

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Clinical/Nutrition

Memory Care Meals That Have Bite

Published 7/25/17 by Senior Housing News

Communities throughout the U.S. are devising creative recipes for memory care residents by taking pureed food and preparing it as a bite-size turnover, among other ideas. Furthermore, most of these small dishes contain the nutritional value of an entrée.

 

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Foods for Brain Health

Published 4/6/17 by Kaiser Health News

Foods from plants, oils and fish - among other sources - have been found to reduce the risk of dementia, even if two studies disagree on the daily quantities. Conversely, researchers recommend avoiding fatty, fried and processed foods.

 

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Production

Ensuring Food Disposal is Not a Waste

Published 4/5/17 by Restaurant Hospitality

Revolutionary methods to properly disposing food waste can be environmentally and budget friendly. New means of composting have evolved while dining services can also re-serve unused food as specials or donate to food banks.

 

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App Quickly Transports Waste to Food Banks

Published 6/13/17 by Fast Company

Getting unused food into the mouths of those who need it versus the garbage is now more streamlined. A new app cuts through much of the extraneous steps usually required to transport excess food so it can reach the needy quicker and fresher.

 

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