COVID-19 has brought on its share of challenges for healthcare facilities, including its effect on food service. As hospitals have seen a decline in ...
COVID-19 has brought on its share of challenges for healthcare facilities, including its effect on food service. As hospitals have seen a decline in ...
Incorporating authentic, diverse flavors into our dishes while promoting health and wellness is a critical part of HHS’ culinary mission. This is why ...
Over the past year, COVID-19 has brought its share of tragedy and difficulty. While it’s been taxing on everyone, this is especially true for frontlin...
Malnutrition has always been common in healthcare facilities and can often go unnoticed, especially during the pandemic. As hospitals recover from the...
As decreased abilities and increased dietary restrictions become more prevalent in the aging population, mealtimes can become uncomfortable and diffic...
By Bobby Floyd, CEO There are over 16,000 HHS team members fighting COVID-19 on the front lines. Even with all the proper PPE, hand hygiene practices,...
By Nicole Ford MEd RD LD, Vice President of Operations for HHS Senior Living Happy Registered Dietitian Day! Today we celebrate our nation’s food and ...
By Sean O’Neill, HHS Vice President of Business Development Hospital food hasn’t always carried the best reputation or been shown in the brightest lig...
By Angel Camacho, Vice President of Business Development, Healthcare Each time a patient walks into a healthcare facility, the care they receive shoul...
By Derek Kissos, HHS Chief Growth Officer Shortly after becoming HHS’ Chief Growth Officer (CGO), I sat down to plan out my goals for the first quarte...
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