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Quick-service restaurants may be challenged to deliver the same top-quality experience to every customer, every time when labor is tight, but we’ve got solutions. They’re all about dependable prep times, processes that are dialed in, and streamlined resets between orders.
Smoothies are a popular treat with customers year-round – not just in the summer – which makes them a solid source of revenue for grocery and convenience stores that offer tempting blends plus the appeal of grab-and-go picks.
It’s hard to define Rich Rosendale. He’s always in motion, on to the next thing, with multiple ventures in the works. He is a U.S. Certified Master Chef who has competed in over 50 elite competitions and cooked for U.S. presidents, dignitaries, celebrities and U.S. Navy SEALs; an entrepreneur with restaurants and catering enterprises in Northern Virginia, Atlanta, and at the Ocean Reef Club in Florida; an educator and innovator, with the RC Culinary Lab in Northern Virginia and Rosendale Online.
One of just 67 Certified Master Chefs in the U.S., Rich Rosendale has competed in over 50 elite culinary competitions, including the Bocuse d’Or. He twice led the U.S. Culinary Olympic Team as captain and received gold medals in the World Masters Basel and the World Cup Expogast.
Building the perfect smoothie for hospital patients or those living in long-term care facilities isn't a one-size-fits-all process. Besides having different taste preferences, patients or residents also have different dietary needs. Here, we'll consider some of these challenges and guidelnes on how to make smoothies across healthcare settings and for three specific groups: adult hospital patients, seniors living in long-term care facilities or nursing homes, and pediatric patients.
Restaurants and food-related nonprofits are finding innovative ways to move forward, and even more innovative ways to thank local heroes and lend a hand to those in need.