Resources For You
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From A to Z, we have resources to help your business succeed!
Gordon Food Service offers a variety of resources designed to help you overcome the challenges posed by food allergies. Materials in this section include product search tips, recipe ideas, sample menus and more. For additional food allergen resources visit the Food Safety & Allergen Awareness Page.
This set of tools is designed specifically for camp foodservice professionals. Materials found in this area include a camp menu packet and camp newsletters.
This page includes recent regulatory changes to CACFP and includes sample menus and product lists.
Healthcare menu substitutions may need to occur for a variety of reasons, from changes with your order, miscounts with inventory, or even staffing changes. This page provides a number of resources designed to assist you with making menu substitutions.
Now, more than ever, hospital and long-term care operators need to focus on controlling costs, and at the same time, up the game in the overall dining experience. Check out this page to learn more.
The real-food-first approach in healthcare is about offering favorite food preferences first, and if they’re having problems getting enough nutrients, trying other natural foods that are high in protein and nutritionally dense. Click here to view our resources on serving food first.
Investing in consumer food safety education can help protect customers from foodborne illnesses, reduce health code violations, and may return savings of up to $10 for each dollar invested in staff retention and waste reduction.
Gordon Food Service offers a variety of services designed to help you meet your food safety requirements. Materials found in this section include information on ServSafe classes, both in person and online, food safety podcasts, food safety and sanitation forms and resources, and the Federal Food Code.
These training modules are designed to help you implement internal training programs in compliance with federal regulations. Categories include Nutrition-General, Nutrition- K-12 Schools, Nutrition-Healthcare, Food Safety, Food Allergies, Cleaning and Sanitation, Foodservice, and Additional Topics.
Gordon Food Service understands the challenges facing food service operations when it comes to child nutrition, and we're proud to be able to team up with school food service professionals to help you succeed in the business of K12 school meals. Materials found in this area include the Making the Grade publication, sample menus, products lists and more!
As health and wellness becomes top of mind for consumers, food service operators are challenged to meet the growing demand. Turn to this guide for ideas, tips, and guidance.
Having a plan for emergency situations is critical. Use this page to access Gordon Food Service Emergency Menu templates as well as articles related to preparation.
Success in healthcare dining requires seamless integration. We want to provide unbiased, expert guidance across the menu technology landscape, focusing solely on the solutions that drive your efficiency and compliance.
Whether your operation is in the awareness, preparation or adoption phase of the process, be sure to check out the resources below to assist in your transition to IDDSI.
On this page you will find Child Nutrition (CN) Labels, Product Formulation Statements (PFS) and Buy American Letters.
Our Making the Grade publication provides regulation updates, product updates, great tools for school foodservice, and more! Click here for our publication as well as menus and product lists to help with menu planning.
Proper nutrition is critical to ensure the quality of life and optimal health for people with dementia. Targeted mealtime strategies and person-centered dining can help minimize inappropriate behavioral symptoms that lead to inadequate nutrition intake. Click here for recipes and resources specially created for memory care settings.
These fun and festive designs make it easy for you to create personalized menu templates to market your menu. A new design is available for each month or if you have a seasonal cycle menu, you can use one of the four seasonal menu templates. The Microsoft Word templates are formatted with an easy-to-use quick text entry, enabling you to simply click on the text area and begin typing your menu. Presto! You have attractive menus to further advertise your monthly features.
A software program that is an easy and economical tool to help control food and labor costs, get nutrition analysis, standardize quality and stream line production in your foodservice operation.
What “healthy” means to the guests you serve may be very personal. There’s been an evolving definition of personal health, which may be related to how unique and individualized diet and lifestyle habits have become. These recipe collections are built considering both eating styles and also the environment or lifestyle of your guests.
Unlock the potential of your best brand ambassadors! Designed for foodservice operations in healthcare and senior living settings.
Now, more than ever, hospital and long term care operators need to focus on controlling costs, while at the same time, up their game in the overall dining experience. We've curated essential tools that will help to transform your operation.
These are presentations and recipe demonstrations ready to go in order to help you connect with, and educate, your community with specific health messages.
The NRC hosts live webinars with guest speakers from the industry, to address current topics, trends, industry issues, and provide solutions for your business needs. View previously recorded webinars here.
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