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

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources