A Healthy Renovation

New Au Bon Pain location offers diverse, healthier options at hospital.

A wider variety of menu options, with a focus on
healthy items, is offered at the Au Bon Pain.

HERSHEY, Pa.—As part of a new contract with Morrison Management Specialists, 428-bed Penn State Milton S. Hershey Medical Center has renovated a café into a franchise Au Bon Pain location. According to Leatriana England, senior foodservice director with Morrison, the new Au Bon Pain at the College of Medicine has been successful because the location offers a wider variety of healthy foods.

“One of the biggest reasons [we went with the Au Bon Pain] was that a lot of the satellite cafeterias [in the hospital] were small and offered a lot of the day-to-day things,” England says. “We wanted to bring in healthier and fresher items. The ABP really helps. Not that everything on the menu is healthy, but it definitely has a lot of benefits, as well as offering the nutritional analysis of all the menu items.”

The menu is similar to other Au Bon Pain locations, with sandwiches, salads and soups making up the bulk of the offerings. Bread is baked fresh daily on site and most orders are prepared to order. “I think the ABP introduced a different style of eating,” England says. “We’re Pennsylvania Dutch so [our customers] are used to a lot of heavy items, so this has introduced [new food items] and made the eating style more diverse. And we try to educate the customers on a variety of different menu options rather than just the comfort foods that they were used to like mashed potatoes and macaroni and cheese. We have a wide variety and it has helped change the eating habits.”

Opening day at the Au Bon Pain in February.One way the Au Bon Pain has helped change eating habits, according to England, is making more items to order with fresh ingredients. The previous café was pizza and hot dog heavy. In addition, the location offers a wider variety of options, including 12 soups each day, which helps cater to different customer populations, such as vegetarians or vegans. “Previously there were only two soup options, so if you were looking for a vegan option you probably would not find it,” she adds. “This is also a vegan-focused menu, which allows us to accommodate a variety of diverse customers.”

Since opening the Au Bon Pain in February, England says the location is serving between 300 and 500 more customers each day.

Foodservice Director - Au Bon Pain - Morrison - Hershey Medical Center“We also wanted to establish a franchise within the hospital that was known to the visitors, patients and employees,” England says. “The ABP opened up the space. It really became a more inviting eating location for the campus. For a state-of-the-art medical center, I think that the cafeterias just really have not represented what the medical center was all about. This was an opportunity to begin the transition in both the cafeterias and the eating experience at the hospital.”

England says the previous café was dark and cluttered. “With the ABP we opened it up,” she adds. “Fresh pastries are displayed. The seating is more of an upscale seating area. There is Internet access. People can come in and it’s more inviting and designed with more of a café style than a regular cafeteria.”

The Au Bon Pain isn’t the only one of the hospital’s seven retail location that is receiving a face-lift. The main cafeteria will undergo a $1 million renovation, which started last month. The renovation will bring in concepts such as Weight Watchers and Flavors 450, a Morrison Healthcare concept featuring healthy foods. England hopes the renovation will be finished by the year’s end. In addition, patient foodservice will transition from a traditional trayline to Catering To you, Morrison’s room service program, in October.

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources