UCMC left no stone unturned during remodel

Since the University of Chicago Medical Center was completing a floor-to-ceiling redesign and expansion of one of its patient kitchens after just one year, the project proved a chance to perfect. “Even down to the tiniest details, I feel like we got things right,” says MaryPat Severns, Aramark resident director of food services at the university. 

Upgrading the space from a rack dishwasher to a flight model means washing moves much faster. Two employees are dedicated to scraping, clearing, loading and unloading dishes.

In the kitchen’s previous design, some drains were tough to reach, making pest control a potential issue, Severns says. Her tip to operators: Make sure your flow is easy to maintain, as well as efficient.

The accessibility of eyewash stations, fire extinguishers and emergency alert systems was “all done very well,” Severns says.