Get Staff Involved

When we needed to change some patient menu items to increase satisfaction, we asked our hostesses. They know what the patients like and don’t like. They also know what patients ask for that’s not on the menu. We also asked the cooks and other staff members what menu items they thought would go over well with patients. We ended up changing four menu items.

Greg Merkle
Manager Food and Nutrition
Newton Medical Center
Newton, N.J.
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Industry News & Opinion

The International Foodservice Manufacturers Association has made public the 2018 recipients of its annual Silver Plate awards.

The nine winners—each of whom was given the top prize in their respective foodservice segment—include four well-known names in noncommercial:

Healthcare: Jim McGrody , director of culinary and nutrition services at UNC Rex Healthcare in Raleigh, N.C. C&U: Dennis Pierce , executive director of dining services at the University of Connecticut in Storrs, Conn. B&I: Michiel Bakker , director of global food services for Google K-12: Ken Yant,...
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Ideas and Innovation
buying small

Here’s a stunner for noncommercial operators who work with one big supplier: Smith College buys food from more than 50 different suppliers. And only three of those suppliers sell Smith more than 3% of its food. “We know boutique,” says Andy Cox, director of Dining Services at the Northampton, Mass., school. “There are ways to make it work.”

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Industry News & Opinion

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