Segment: Hospitals & Long-term Care

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Rich Burlingame, director of nutrition services at Great River Medical Center in West Burlington, Iowa, wants to sail the world and would be an architect if he weren’t in foodservice.  

In January 2013, Geisinger Medical Center opened the Atrium Café, in the lower level of the campus’s Hospital for Advanced Medicine. Foodservice Director Steve Cerullo says the 350-seat café took the place of three disparate operations

We have a room service menu. We serve patients that stay three days up until three months. To increase variety for those patients who are in the hospital for a long time, we set up a make-your-own...

To help residents make healthy choices from the salad bar we started using color-coded tongs. We put green tongs in healthy items such as lettuce, tomatoes and raw vegetables and we use blue tongs...

We reward employees who lose weight or reduce their BMI. Employees are weighed quarterly and receive 10% off in the cafeteria if they lose weight. 

For most non-commercial operations, staffing remained stagnant during the past two years. College and those operations with more than $1 million in annual purchases were the most likely to have...

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