The foodservice ‘tourist’ reborn

Published in FSD Update

Foodservice tour of Rush University Medical Center the first of many Midwest visits.

One of the most exciting aspects of my move from New York City to Chicagoland is the opportunity to begin touring the Midwest to see foodservice operations that once required a plane ride and a few days out of the office to visit. I’m envisioning a fall filled with day trips to local colleges, hospitals, schools and corporations.

I made my first visit of the season last week, quite by happenstance. My wife had an appointment with a neurosurgeon whose office is in the Professional Building at Rush University Medical Center in Chicago. Because it was her first time seeing this doctor, I decided to drive her to the appointment. Now, I know Mary Gregoire, the hospital’s foodservice director, quite well, but it had been at least 10 years since I had visited her operation. So I called Mary and arranged a visit to tour the hospital’s recently completed patient tower and to see what may be in the future for the medical center.

The tour was impressive; the LEED-certified tower itself is a marvel of sustainability. On the foodservice side, the tower includes a staff-only dining room and galleys on each patient floor, where staff can prepare a variety of items for patients who for whatever reason did not like the meal they received.

Mary explained that the medical center’s logistics would make it extremely difficult for her department to do room service, so the galleys help improve patient satisfaction by providing them with alternatives. The Food Galley menu includes such items as chicken noodle soup, grilled cheese sandwich, hamburger, cheese omelet and lemon basil chicken. There are also a variety of cereals, sides and desserts offered.

But for me, the most interesting—and unexpected—part of the visit was the opportunity to taste a number of menu items being considered for a new restaurant-style menu that Mary said she hopes to introduce in November.

As we completed a walk-through of the basement kitchen, Mary ushered me into a conference room where executive chef Stan Walker and pastry chef/bakery manager Timothy Dvorak had laid out an array of entrées, sandwiches and desserts under consideration.

It was a wonderfully overwhelming experience to get a chance to weigh in on the process. The choices included slow-cooked pot roast, teriyaki-glazed salmon, pulled pork sandwich, turkey bacon wrap, jerk chicken salad, key lime tart, chocolate fondue (actually a chocolate ganache cut with orange juice), a dish of macerated strawberries and blueberries and a tres leche cupcake—which Timothy said is the most popular choice among the staff who have sampled the items. (To see photos of some of the proposed menu items, visit here.)

“We really can’t do room service, but a restaurant-style menu will give us the ability to offer patients more choices and improve patient satisfaction,” said Mary.

It was impossible for me to taste everything, especially since earlier in the tour I had sampled a number of items from the retail menu—including a very tasty quinoa breakfast parfait. But I have to give a thumbs up to the tender pot roast, the salmon and the tres leche cupcake, which was so moist I had to eat it with a spoon.

My time with Mary Gregoire and her staff is just one of several reasons why I love my job. Seeing firsthand how operators work to keep up with the trends and meet the challenges of the foodservice industry provides a deeper insight into the stories we report. Getting to eat while doing it makes the job just that much more palatable.

I am looking forward to continuing this road tour of the Midwest. Are you in the area and want to show off your operation, or are you planning a newsworthy special event? Give me a call at 646-708-7320 or send me an email at and let me know. I’ve love to opportunity to add you to my schedule.

menu development

More From FoodService Director

Industry News & Opinion

Sodexo has appointed Satya Menard as global CEO of its schools and universities segments.

Menard has been with Sodexo for 20 years, holding senior roles within the company such as CEO of benefits and rewards services for Central Europe and CEO of Central and South America for on-site services.

Most recently, Menard was CEO of service operations, a capacity in which he coordinated internal support to operations including service experts in facilities management, food, supply chain and information services and technology.

Menard will transition to the role beginning...

Sponsored Content
little caesars

From PODS ®.

Headquartered in Detroit, Michigan, Little Caesars® is the largest carryout-only pizza chain in the United States. Founded in 1959 as a single, family-owned restaurant, Little Caesars has become the third largest pizza chain in the world with stores in 23 countries and territories worldwide, including in each of the 50 U.S. states. Each day it serves more than three million pizzas to its customers.

All the equipment used by Little Caesars is supplied by Blue Line Distribution, a wholly owned subsidiary of the restaurant franchise. This includes foodservice...

Industry News & Opinion

A new law in Washington will expand Breakfast After the Bell programs throughout the state, the Daily Fly reports.

Signed into law on Wednesday by Gov. Jay Inslee, HB 1508 requires that schools in which at least 70% of students qualify for free or reduced-price meals offer Breakfast After the Bell by the time the 2019-2020 school year begins.

The food offered at breakfast must meet federal nutrition standards and can’t be made up of more than 25% added sugar. Schools must also give preference to food that is fresh and grown in the state.

The breakfast period can...

Industry News & Opinion

The University of Southern California in Los Angeles will begin offering fresh kosher meals three times a week at its USC Village Dining Hall, the Daily Trojan reports.

The meals will be delivered to the dining hall every Tuesday, Wednesday and Thursday evening by a local kosher butcher beginning March 20. The butcher will also deliver sandwiches, salads and other kosher items to a marketplace on campus.

Around 15 Orthodox students who are on meal plans will be able to enjoy the meals, according to the Daily Trojan. Students can receive their meals at the cashier’s desk in...

FSD Resources