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-site eatery that provides staff and guests a place to relax and enjoy a delicious meal, as well as providing room service to patients, says Janet Baker, R.D., director of nutritional services.
The original 800-square-foot cafeteria was designed to serve 90 beds; right now the hospital has 240 beds with a 60-bed tower under construction, as the hospital transforms into a regional medical center with a cardiac/surgery unit and orthopedic/neurology floor. The new kitchen and dining area comprise 10,000 square feet.
“We had outgrown our space and the cafeteria was very small,” says Baker, an employee of the hospital, which contracts with HHA Services for nutrition management. “It was crowded and wasn’t meeting our needs; the equipment was dated and the décor uninviting.”
As part of the renovation, patient meal delivery switched to a 100% room service model, although the kitchen has been designed to easily shift back to include traditional tray service if necessary. “Because room service is labor intensive, we wanted the flexibility to adjust to changes as the economics direct us,” Baker says.