Healthy Foods Sell in Brooklyn Hospital

Renovations to the center started this summer.

Published in Healthcare Spotlight

A renovation at Brooklyn Hospital Center, in New York, is demonstrating—so far, at least—that healthy foods can sell. The Brooklyn Hospital Center collaborated with Dallas, Pa.-based Metz Culinary Management to renovate its servery and dining facilities this summer, and District Manager John Boyle attributes the department’s 14% increase in transactions and 22% increase in check average to the introduction of healthier foods.

“Well-prepared and healthy food options are essential for our guests’ culinary experience and quality of life,” Boyle says. “New and healthier entrées have elevated satisfaction in our food options, and the numbers have backed that up so far. Many of the meals are prepared right in front of dining guests, and the cafeteria meets New York City’s Healthy Foods Initiative, which aims to create a healthier food environment in New York City hospitals.”



New food options include the Bravo station, where custom meals are cooked to order. There is also a deli station that offers a mix of fresh toppings, select meats and cheeses, tuna, egg and chicken salad, and an assortment of freshly baked breads, rolls and wraps. Everything is made to order and heated in a Turbo Chef oven for hot sandwiches on demand. Made-to-order Italian specialties include hand-prepared stromboli and calzones, fresh pasta dishes and fresh dough pizzas.



The renovation consisted of two projects during the course of the past year.
For the first renovation project, Metz installed its signature upscale coffee bar, the InterMetzo Café, in an underutilized space above the main lobby. The second and main renovation of the servery and cafeteria occurred during four weeks in June, during which Metz continued to operate at full capacity, Boyle says. The dining facilities were completely remodeled, including new floors, walls, ceiling, cooking equipment, furniture, and the introduction of several fresh and healthy food stations in the cafeteria.



The challenging part of the project, Boyle notes, was to construct a temporary space while renovations took place, because the hospital required that the construction did not interfere with any other aspects of running the hospital. The entire area was roped off and walls were built to seal off the construction. A temporary dining space was created offering everything the original space did, including a grill station, fryer and deli. 

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources