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

Ideas and Innovation
salad

We’re currently piloting a Salad Bar Happy Hour 
in Cafe 16. Due to Health Department regulations, any self-serve salad bar items must be disposed of after service. The salad bar goes “on sale” for 25 cents an ounce post-lunchtime to help reduce waste as well as offer value to customers.

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

FSD Resources