MU Hospital embraces scratch cooking, technology

New chef working to make menu healthier and tastier.

Sept. 5—Not long ago, the daily special on the room service menu at the University of Missouri Hospital was salmon with lemon and dill sauce, housemade pilaf and freshly steamed broccoli. Rocky Galloway, the supervisor for dining services at University Hospital, has has helped to revamp the menus at the hospital, which has included developing healthier versions of not-so-healthy comfort foods, such as fried chicken. He makes a baked version with a cornflake crust, spiked with chili powder. It got good reviews, Hassinger said, and replaced fried chicken. Although fries are still on the patient menu, they won't be for long. By December, if the funding comes through, the fryers will be out, Hassinger said. "My boss knows it is my top priority."

Galloway is working with dietitians to upgrade hospital food. "We aren't using any prepackaged food, and we are making more from scratch," he said. "And we have daily specials," such as the salmon. The carrots, cauliflower and broccoli are fresh, not frozen, and the chef salads are made to order. The challenge, he said, is cooking within "very strict nutritional guidelines."

He has also embraced technology such as a software system called "Tray Monitor," which follows each order from the time it is taken by the room service operator until it is delivered to the patient. Menus note that all meals are delivered within 45 minutes after placing the order, but Galloway boasts that the average time is now closer to 30 minutes.

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources