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

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources