Dallas-area hospitals focus on health

Eliminating fryers and health identifiers are just a few of the ways the hospitals are promoting health.

Nov. 9—At the newly opened Texas Health Harris Methodist Hospital Alliance, in Fort Worth, deep fryers are nowhere to be found, so forget about chicken wings.

At Baylor Health Care System, you won’t find Coke or Cheetos in vending machines — just shelves lined with Diet Coke, bottled water, baked chips and granola bars.

And at Children’s Medical Center Dallas, color-coded stickers tell you whether your snack-machine choices are good for your body or sinfully naughty.

As New York Mayor Michael Bloomberg draws headlines for his moves to rid the city’s hospitals of unhealthful fare, Dallas hospitals already have similar measures under way with discounted healthful-meal options in addition to leaner snack foods and no-trans-fats policies.

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Menu Development
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A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

Ideas and Innovation
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We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
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We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

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