Hospitals & Long-term Care

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university chicago medical center renovation workers
As The University of Chicago Medical Center prepared to revamp of one of its kitchens, it wasn’t just foodservice executives coming to the table.
chicken tetrazzini bowl
The No Whey station in the main dining hall at Georgia Southern University offers students meals that are free of the eight most common allergens.
brisket beef plate
The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.
jackfruit
It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR.
salad chicken
Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet.
idea bulb innovation concept
Throughout this issue, we’ve highlighted stealable ideas in all realms of noncommercial foodservice, from protein-focused sides to legalized marijuana.
To keep up with orders, the kitchen prepares a basic recipe that adapts easily to variations. Here, the pancakes are drizzled with cinnamon sauce and white frosting.
Layers of vanilla mascarpone cream and fresh mango slices create an indulgent stack of pancakes at M. Henry, a Chicago restaurant with a large brunch following.

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