Renovated dining options at Sierra View District Hospital

Porterville, Calif.—Amidst dozens of major hospital projects, including a new lab, cancer treatment center area, new cardiac cath lab, and new wound care center, Sierra View District Hospital officials did not forget it’s staff and visitors.

That is why they renovated the old cafeteria, making it something new and inviting — a Cafe’ with an airy fee and plenty of seating, upholstered benches and comfortable chairs.

“It’s more centralized now, with a walkway to one side, leading to the food area.

Soft Tuscan colors greet people walking into the cafe’s dining area — the dark browns and soft tans, burgundy and golds inviting, beckoning visitors and staff to sit and enjoy a few minutes, with or without a beverage or meal, before returning to other hospital areas.

Large window walls line two sides of the cafe’ letting in sunlight on bright days. Large sun umbrellas over round tables provide for outdoor dining.

For those who want more than a simple coffee, a coffee cart near the entrance to the cafe’ offers fruit smoothies, cappuccinos, coffee espressos, and numerous frozen coffee concoctions.

More From FoodService Director

Ideas and Innovation
woman surprise

When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

But as with my own household chores, there are no magical elves making sure the business of feeding students, seniors and hospital patients is done, and done well. Foodservice...

Managing Your Business
hands team

In November, students at University of Missouri in Columbia began leading protests against discrimination faced by people of color on campus—including some marches through the dining halls. Julaine Kiehn, director of the school’s campus dining services, said the 2015-16 school year was a tough one, but she was proud of MU’s students for being at the forefront of a national movement.

And not only did the protests launch important conversations with students, but also with staff. Kiehn heard the protests and thought that her student workers, at least, might not feel safe and welcome...

Ideas and Innovation

When it comes to sustainability, sometimes the smallest kitchen changes can make the biggest difference. When Chris Henning, senior assistant director of dining services for the University of Illinois at Urbana-Champaign, switched from standard latex gloves to nitrile gloves, he also set up a recycling program. Once recycled, the gloves are turned into playground equipment, bike racks and park benches.

Henning says the nitrile gloves have been a good fit for his department, both in terms of durability and cost. “Participating in the campus buying program reduces the cost, as [our]...

Ideas and Innovation
elderly old hands

A family’s request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care. He saw that only 1% of patients had been coded (diagnosed and labeled for billing purposes) as malnourished, while more than 60% of all Lee Memorial patients are over 65 years or older, a population that experiences the issue at a higher rate.

His discovery helped more rigorously identify malnutrition, but it also strengthened Lee Memorial’s community connection. The hospital launched a delivery...

FSD Resources