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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Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
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In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
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Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

FSD Resources