Hospitals’ cross to bear

People come to this certain hospital just for the food.

I saw an interesting article online the other day, from the Vail Daily newspaper in Colorado. It was about Remedies Café at Vail Valley Medical Center. Apparently, the food is pretty good at Remedies, so much so that people come to the hospital just to eat in the cafeteria.

The article was filled with comments from diners about the quality of the food, and especially the prices. The reporter said Remedies was becoming known—unofficially, of course—as “the best lunch deal in town.”

The news piece was also littered with references to the state of non-commercial foodservice, past and present, beginning with the lead: “Move over Jell-O and saltine crackers, it’s lunchtime at Remedies Café.”

One customer was quoted as saying, “I thought it would be a high school cafeteria type thing, but it’s very good food.” Later in the article, the reporter commented, “Another thing you won’t find at the café is the grumpy lunch lady—the servers are friendly and [foodservice manager] Wiens and his fellow cooks care about what they do.”

That’s the line that prompted this blog entry. Call it the last straw, of sorts, or the last item that causes a basket or pot to overflow. A lot of newspaper and magazine articles about non-commercial foodservice land on my desk or in my email, and recently I’ve been seeing one or two of these stories about hospital foodservice a week. (Actually, on Friday, I read three of them.)

Keywords: 
menu development

More From FoodService Director

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources