HHS Blog

Jan
16

Registered Dietitians—Agents of Change

In today’s culture, there is an abundance of misinformation regarding healthy eating and diets, making it hard to decipher what is legitimate and what is really just a marketing ploy.  This has become increasingly more problematic as individuals with... …more

Aug
29

Great Leaders Aren't Afraid to Get Their Hands Dirty

By Chef Johnny Carino  People first. This is a motto businesses should live by every single day. But not all organizations do just that. Businesses are in a constant battle to hit financial goals and this oftentimes takes attention away from the... …more

Aug
01

Why Tracking Food Waste is Important for all Industries

By Dirk Noteboom, R.D., HHS President of Culinary In the United States, more food reaches landfills than any other single material from everyday trash. That accounts for approximately 31 percent (133 billion pounds) of the overall food supply in the... …more

Jun
20

How Registered Dietitians are Lowering Readmission Rates

By Elizabeth Horton, RDN, HHS Corporate Dietitian Statistics show that at the time of admission, 20 to 50 percent of all patients are at risk for malnourishment or are malnourished, and up to 31 percent of these malnourished patients experience... …more

Oct
25

What Healthcare Administrators Need to Know When Choosing a Support Service Provider

By Brian Weed, HHS Managing Partner  Throughout my 25-year tenure working in facilities, environmental, and food services, and serving as a member of executive management within the support services industry, I have seen the monumental tasks... …more

Sep
13

Adapting to the Changing Senior Living Design

Senior living communities are moving into a continuum of care focus, where they have amenities to suit every phase of the aging process - from independent and assisted living to skilled care - called continuing care retirement communities, or CCRC.... …more

Aug
30

How Healthcare Foodservice Programs are Becoming a Community Asset

The preconceived notion that healthcare foodservice offers only bland and monotonous dining options has plagued the industry for decades, but in recent years as more healthcare systems have opted to contract out their culinary services, there has been... …more

Aug
16

How Contracting Benefits Hospitals

By Bobby Floyd, CEO, Healthcare Division Over the recent years, contracting has become an increasingly popular trend as the healthcare industry pushes to improve the quality of patient care and alleviate costs and expenditures.  It’s important to... …more

Jul
19

Boost Your Culinary Savviness with 10 Simple Tips

No matter your level of expertise in the kitchen, there are always opportunities for you to further your knowledge of the culinary arts and to learn tips to simplify your cooking processes.  In honor of Culinarians Day, we spoke with two of HHS’... …more

May
10

Customizing the Senior Living Experience: An Interview with Curt Barringer, President of Senior Living

Before joining HHS in 2009, Curt Barringer spent nearly 20 years in the senior living industry, overseeing operations for more than 400 accounts. After spending eight years in acute care operations with HHS, Barringer was named President of Senior... …more