Michael Atanasio: The Ideas Man

Patient menus: Retail operations are only half of Atanasio’s focus. He has also been working to revamp the patient menus. His big project has been bundling meals, much like you would find in a restaurant. “Instead of the traditional meatloaf, chicken and something else and then you pick your sides and your starch, we are bundling it,” Atanasio says. “For example, you can get honey-glazed chicken with oven-fried potatoes and Capri-blend vegetables, or country-style pot roast served with mashed potatoes, peas and carrots.”

Atanasio says bundling meals is one way to “get out of the hospital realm” while in the hospital. Another way he is accomplishing this is through a packaging change for pediatric meals. Instead of delivering meals on trays, pediatric patients will soon receive meals in a lunchbox. Atanasio is still considering whether that lunchbox will be metal or paper with graphics.

Another small change is for patients on puréed diets. The menu no longer has the word “puréed” written before every menu item. “They know they are sick,” Atanasio says. “They don’t need us to drill it into their heads.”

The maternity menu has also seen a change. Last September Atanasio started a Dinner for Two program for new mothers. The meal is delivered on a table with a tablecloth, china, a vase with flowers and a bottle of sparkling water. The food is delivered in domes like ones used in hotel room service.

“The menu for the Dinner for Two program is very upscale,” Atanasio says. “Where most hospitals go wrong is they do an entrée like a filet mignon, which is extraordinarily difficult to maintain the temperature and the integrity unless you literally grill it and bring it right up. I made a menu that is really nice and as foolproof as possible. We have grilled shrimp scampi on sugarcane skewers, eggplant Parmesan, lasagna rolettes and osso bucco.”

Since starting the Dinner for Two program Press Ganey scores in the maternity unit are up 40 percentage points.

FSD of the Month, Overlook Hospital, heart-healthy items

Come together: Atanasio is the first to admit he’s had help with the department’s transition. “I’d like to say I did it all, but our success, in a large part, is not attributable to me.”

Ryan says Atanasio’s management style has led the team’s turnaround. “The way Michael manages is through a group effort,” Ryan says. “He doesn’t directly assign to one person. It’s everyone’s responsibility so everyone takes ownership of what we’re doing.”

“Getting the employees more engaged was a big initiative,” Atanasio says. “When you have a good foundation with your employees, other things come easier.”

One way Atanasio got the employees more engaged was with a quarterly department newsletter, which has department news, events, tips on healthy living and work safety and recipes. The newsletter also recognizes the employee of the month, another new program started last summer.

Several other changes also mark an upswing in camaraderie. New uniforms were purchased. All managers send a thank you card to one employee every month to compliment them on a job well done. A suggestions bulletin board is in place for staff to offer ideas for improvement. Every couple of months, Atanasio meets with each employee for 10 minutes to discuss concerns or ideas the employee may have.

In addition, Atanasio started a culinary training program for the cooks, during which they learn skills like cooking soups, sauces and gravies from scratch as well as the basics of food safety. At the end of the program, the cooks are given a set of knifes.

Even with all the team has accomplished in the past two years, Atanasio says they are only about 60% of where he wants the department to go. For Atanasio and his staff that means many more ideas are on the way.

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources