Niagara University to help enhance hospital’s foodservice program

The college of hospitality and tourism was called upon to design the café and improve patient scores at Niagara Falls Memorial Medical Center.

Published in Healthcare Spotlight

“Professor Scott Beahen, the foodservice director for the college of hospitality and tourism management, and I met with [Ruffolo] and members of his team in late January to discuss the new concept that the hospital envisioned for their outdated cafeteria area,” Maher says. “The initial stage is focusing on the new design for this bistro concept. The second phase of this cooperation will address customer service, and we will begin discussions on this aspect of the agreement at the end of April or early May.”

The hospital and university are working with Cannon Design on the cafeteria project. Cannon, headquartered in Chicago but with offices around the country, including Buffalo, N.Y., most recently received an award from the Association of College Unions International for its design of the new Gordon Dining and Events Center at the University of Wisconsin at Madison.

Beahen and a team of three Niagara University students met with Mary Degnan, R.D., director of nutrition services, toured the foodservice facility, interviewed staff and drafted design concepts based on staff input and planned utilization of the space. The team then met with Michael Mistriner, a principal at Cannon, to discuss the concept and review the students’ plans.

Degnan says the project is still in the early stages, although rendering of what the new space could look like have been sketched out. But she notes that the servery will be reconfigured to provide customers with multiple stations offering a variety of healthier food choices, and the overall feel of the space will be more like a bistro. “We will completely transform the foodservice and social experience,” she explains.

In addition to the redesign, the hospital will work with the university to create a program to help the hospital improve its Hospital Consumer Assessment of Healthcare Providers and Systems (HCAHPS) scores. HCAHPS uses the results of patient surveys to grade hospitals on a variety of services, including foodservice. Under the new Affordable Care Act, HCAHPS scores are tied to such items as Medicare and Medicaid funding. 

More From FoodService Director

Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code