Methodist University Hospital: Winning at all-day breakfast

man yogurt parfait

From Dannon Foodservice.

When Copper Spoon Coffee Co. opened last year at Methodist University Hospital in Memphis, the 24/7 breakfast concept had an immediate effect. The concept was created as part of a major renovation at the hospital, replacing an existing coffee shop located in a less favorable location.

Operated by Morrison Healthcare, a unit of Compass Group USA, Copper Spoon has a menu that caters to both staff and visitors seeking a quick, convenient bite as well as a caffeine fix. Starbucks Coffee beverages are a major draw, as are toasted breakfast sandwiches, bagels, quiches and frittatas, and fresh pastries. Lighter options include yogurt-and-fruit parfaits served in several flavors, including raspberry granola and mango vanilla.

Because time-crunched hospital employees are a big target audience for the coffee shop, grab-and-go options are key to Copper Spoon’s success.

“A lot of the staff might only have 30 minutes to grab something to eat and get back to their stations,” says Jeffrey Quasha, Morrison’s corporate research and development chef. “And if there’s a code or big accident in the middle of the night, they’re all in.”

This being a healthcare setting, the menu also reflects a commitment to healthy habits.

“It was important to have portable options, but also some low-calorie options,” Quasha says.

Takeout-friendly selections that meet both goals include grab-and-go yogurt as well as protein snack boxes, salads and chia pudding.

While coffee may lure guests to Copper Spoon, prominent food displays remind them that the café offers more than java, Quasha says. Customers who stop for coffee often grab a snack as well; sometimes, time-pressed nurses and physicians purchase enough food to last an entire 12-hour shift.

Smart merchandising of the concept’s all-day breakfast offerings has helped boost traffic, along with hall signage and loyalty programs for coffee (discounts on refills) and sandwiches (buy six, get one free). Sandwich boards in the hall promise, “Don’t worry, we’re up when you’re up.” A seasonal LTO program is in the works as well, Quasha says.

The results at Methodist University Hospital have been so positive that the concept has plans to expand to hospitals in other markets, and Quasha says the core offering will be tweaked to reflect individual locations.

“It’s important to know the demographic, when shift changes take place, whether it’s a meat-driven market and so on,” Quasha says. “What works in California is not going to work in Boston.”

By catering to consumer demand for healthy, grab-and-go breakfast offerings across menu parts, operators can boost traffic during all dayparts and drive sales.

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources