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

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources