Mount Carmel St. Ann’s Hospital, Westerville, Ohio

Creating a warm inviting bistro brings in staff and guests.

The entrance to Bryden Bistro is equipped with a leather bench and digital menu sign and serves as a gathering place for guests to meet before meals. Before the renovation, the staff spent a great deal of time designing, updating and printing paper signage for the cafeteria, says Baker. “With the digital menu boards we are able to make correction from any desktop in the department and the changes are immediate,” she adds.

The digital menu boards improve sales by drawing attention to daily specials, she adds. “The menu boards are dynamic; they have a new and cutting edge look. It’s one of the features that say ‘bistro’ and ‘this is not your 80’s cafeteria.’”
Another telltale sign of the bistro’s popularity is that staff refrigerators, once full with lunches brought from home, are reportedly empty now. “People didn’t stay and hang out before; now they are staying, relaxing and enjoying, and going back to their units smiling,” Baker notes. 

More From FoodService Director

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

Ideas and Innovation
construction plans drawing tools calculator

When revamping an old cafeteria or building a new retail spot, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, and what’s the most efficient flow for staffers, cooks, diners and more?

Cathy Estes, administrative director of nutrition services at four northern Indiana hospitals that are part of the Franciscan Health network, faced the creation of a new in-house dining program at Franciscan’s Munster hospital. Amid all the big plans, design was one of the largest undertakings.

“I was looking at 5,000 square feet on a...

Ideas and Innovation
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

FSD Resources