Building a kitchen that feels like home

Mennonite Home Care Campus, in Lancaster, Pa., recently completed a more than $2 million kitchen renovation.

Published in Healthcare Spotlight

Mennonite Home Care Campus (MHC), a 355-bed continuing care facility located in Lancaster, Pa., recently completed a more than $2 million top-to-bottom kitchen renovation in order to offer residents more food choices in an environment similar to what they’d have at home.

According to JoBeth Kissinger, director of dining services, the plan to renovate the kitchen grew out of the facility’s overall transition to a person-centered care model, which was completed six years ago. “Our facilities went from an institutional model to a household model, which is a homelike environment for residents,” she says.

After the transition to the person-centered care model, MHC’s 188 skilled nursing residents saw additional food options provided to the household. Most of the facility’s 135 personal care residents, however, didn’t see as many changes in their foodservice options. “Our kitchen wasn’t part of the original transition to person-centered care and it was no longer conducive to the style of food prep we needed,” Kissinger says, adding that, “We wanted to be able to provide more on-demand serving and choices for all of our residents.”

In order to provide those options for the personal care residents, the kitchen would need a renovation, which began in July 2013. The kitchen renovation was completed in four months, and additional modifications to one of the dining rooms serving MHC’s personal care residents were finished in January. In order to stay within the project’s timeframe, Kissinger opted to shut down the kitchen completely to finish the project in one fell swoop.

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources