Hospitals & Long-term Care

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Healthier Retail Food: Better Taste, Better Business

When it’s lunchtime in Cedar Rapids, Iowa, folks head to Mercy Medical Center—not because they’re sick, but because they’re hungry. The cafeteria food is unexpected, tasty and made from scratch, often with local produce: one day it

Operations

FSD makes The Goldies more golden

This month, FoodService Director kicks off its third annual Goldies Awards. Entry forms and rules for the competition, which is co-sponsored by FSD and The Culinary Institute of America, can be found at foodservicedirector.com/goldies.

To increase employee satisfaction we’ve negotiated with a local bakery to sell its items twice a month, usually on payday. The hospital gets 10% of the sales. We only use a four-by- six-foot table. In 2012, the hospital has received $6,000 in revenu

We do our own patient satisfaction surveys by including a survey on every tray. With Press Ganey, the sample size is normally pretty small and patients take the survey several days after they return home. With ours, we can get 200-plus responses a month a

Two years ago, as a fundraiser, we created Hospital Food Fight. We invite the different medical systems in the area to donate money in exchange for their participation in the event, and we also personally reach out to chefs at the hospitals to encourage t

Food management company says move meets clients' and industry's need for humane, sustainable purchasing solutions.

We redid our salad bar. We went from a weighed concept to a one-box concept. I have two boxes: One for $3.50 and one for $6. You fill it up. I don’t care what you put in there as long as it comes off my salad bar, and I’ll charge you $3.50 or

The hottest new restaurant in Stanton, Texas, is the Martin County Hospital café.

New patient and café menu focuses on heart-healthy, made-from-scratch meals.

Digital signage, from-scratch cooking and healthy options built into Rowan Regional Medical Center's dining program.

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