Sioux City hospitals open as warming centers for those in need

Mercy Medical Center also will be serving free hot chocolate to help beat the cold.

Jan. 6—Hospitals in Sioux City, IA, are offering respite from the freezing temperatures for those without a place to stay warm.

By initiating Operation Cold Weather Refuge, Mercy Medical Center opens its cafeteria and south lobby between 7 a.m. and 7 p.m. any day the temperature dips below 10 degrees.

The cafeteria is located on the third floor and the south lobby is on the first floor near Mercy's 5th Street entrance.

Operation Cold Weather Refuge is intended to provide relief from the cold to anyone without adequate shelter or those who have an inadequate source of heating in their homes or apartments, said Jim Spencer, director of Mission Services.

More From FoodService Director

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

FSD Resources