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

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources