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
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources