Castle Rock Hospital Creates “Destination” Restaurant

Published in Healthcare Spotlight

Part of the seating area for Manna.

When 59-bed Castle Rock Adventist Hospital, in Colorado, opened this month, one of its hallmarks was the 90-seat Manna restaurant, the employee/visitor  dining room that Nutrition Manager Dan Skay hopes will become a destination restaurant for the community.

“Manna is a upscale, full-service restaurant with an open kitchen and a menu that reflects Colorado’s growing season and the local products we have available to us,” says Skay, who also is executive chef for the Adventist hospitals in Castle Rock and Parker, Colo. “We also have a convenience store, called Manna Market, and our room service program, which is tied to the restaurant, is called Bedside Manna.”

The hospital, which Skay says will eventually grow to 110 beds, also has a garden that will supply the hospital with herbs and vegetables, including heirloom tomatoes, kale and garlic scapes, the immature flower of the garlic plant. There also will be a community garden with 90 raised beds that will be available for rent to local residents. 

Menu items served include a seared barramundi with crispy corn risotto, Chimayo chile sauce and grilled spring onions; a Thai coconut udon noodle dish made with Indonesian soy, baby bok choy and shiitake mushrooms; and a summer salad made with organic arugula, watermelon, golden beets, goat cheese, crisp jicama and pistachios.

In planning the foodservice for the new hospital, Skay was able to conserve on space and FTEs by combining restaurant and patient meal production. “Typically you have your patient foodservice and retail foodservice separated,” Skay notes. “As I was thinking about our room service I thought about my time in hotel dining, where the restaurants and room service worked off the same line. So that’s what we’ve done here.” Cooks work together at a Montague island suite, he explains, where they can help each other produce meals more quickly.  

More From FoodService Director

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

FSD Resources