Emily Rogan

Emily Rogan
foodservicedirector@winsightmedia.com


As part of its $120 million renovation, Mt. Carmel St. Ann’s Hospital in Westerville, Ohio, dedicated $4.4 million toward the design and construction of Bryden Bistro, a contemporary on-...
Faced with the ongoing challenge of ensuring patients with dementia receive enough nutrition, healthcare foodservice personnel are turning to innovative programs to encourage food intake. The problem...
For patients in a hospital, food is often the only thing they can control. And for those hospital employees and visitors, the café is often a welcomed spot of respite from the hectic...
Reeves Healthcare
As food prices continue to climb, healthcare operators are tasked with finding innovative ideas to keep customers satisfied and budgets under control. At Elmhurst (Ill.) Memorial Healthcare, Dave...
To educate and support a team that is productive and attuned to patients' needs, foodservice directors rely on a combination of training methods—some of which are decidedly low tech.
In 1998, Jackson County Memorial Hospital in Altus, Okla., received an overall meal service score of just 38% in its Press Ganey survey. By 2003, that number had soared to 93%. Key to the positive...
When Kansas Heart Hospital, an acute care hospital specializing in cardiovascular services, was opened in 1999, the kitchen was designed to serve the hospital’s 23-bed capacity. Although...
Instead of three scheduled meals delivered to patients whether they’re hungry or not, many hospitals across the country are switching to cooked-to-order, personalized tray service, an...
When it’s lunchtime in Cedar Rapids, Iowa, folks head to Mercy Medical Center—not because they’re sick, but because they’re hungry. The cafeteria food is...
As colleges and universities across the country join the movement to offer healthier and more nutritious foods, foodservice directors are faced with the challenge of marketing those healthy foods to...

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Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

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gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

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