UNC expands restaurant delivery to new hospital

Published in FSD Update

UNC Healthcare’s two-year-old Restaurant Delivery program has made an encore performance at the recently acquired High Point Regional Hospital, in High Point. N.C. Angelo Mojica, director of food and nutrition services for UNC Hospitals, says the room service program kicked off less than two months ago at the 425-bed hospital.

High Point’s version is smaller than what is executed at UNC. (See “The 2013 Goldies Awards,” May 2013.) The program allows patients to order meals from the hospital’s retail outlets. High Point’s version offers 18 of the 20 retail concepts offered at UNC and a 16-page patient menu. UNC’s menu is 20 pages long and has nearly 100 entrées.

“Most of the changes have to do with what equipment High Point’s team has available,” Mojica notes. “We laid out all of our concepts like a menu and let them choose which ones they wanted. The only two concepts we didn’t do were sushi and Red Ginger.”

On the retail side, early results have been favorable. On opening day retail sales were 25% higher than High Point’s highest day ever, “and sales have been sustained,” he notes. “If we get the higher patient satisfaction scores we expect, it will prove the concept really has legs.”

Mojica, who is part of a team of UNC managers overseeing foodservice while High Point searches for a new foodservice director, says the expansion of Restaurant Delivery will benefit both hospitals. It also opens the door for further growth; there are currently eight hospitals in the UNC Healthcare system, and Mojica plans to take the program to a third hospital this summer.

“What is nice about the expansion is that it leverages our system efficiencies,” he explains. “Now we’re buying for multiple hospitals, instead of just one.”

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

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
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.

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.

FSD Resources