From the article, FM 2017 Top 50:
One of the highlights of the HHS dining program in the past year is Chef’s Table, an interactive cooking station where chefs create made-to-order specialties for guests. The offerings change daily and always features fresh, seasonal ingredients.
HHS has also launched a Crème de la Dining program in its Senior Living service offering that includes a tableside dessert service flambé cart.
It has also established an organization wide commitment to using sustainable, responsibly raised animals and seafood, cage-free eggs and fresh produce, in addition to looking at and reducing its carbon footprint. The commitment directly relates to the company’s philosophy that high-quality, freshly prepared food is good for both diners and the environment.
2016 served as a banner year for HHS Culinary, with the introduction of new cloud-based food management technology and the forward commitment to responsible environmental stewardship, HHS continues to build upon momentum.
For more information on HHS Culinary, click here.
