Hospital cooks take great care with food prep

Attention to detail presents food in best light possible.

June 21—At Mercy Medical Center, in Sioux City, Iowa, Executive Chef Tracey Badar says hospital corners, in a way, work in food preparation.

"We had a discussion just today about wraps and how we want all our staff to wrap and tuck food properly as it presents the food in the best way, showing straight lines and sharp cuts," Badar said. "It shows how much we care for our food."

And, by extension, how much his staff cares for its customers. A sign posted in the kitchen says as much: "Remember: We're here for the customers." When Kim McCumber, the patient food service manager at Mercy Medical Center, started in this trade 34 years ago, the emphasis wasn't customer satisfaction. The negative connotation that came with "hospital food" may have been justified.

"It was typical back then. We served blah hospital food," she said.

Today? Staffers study food trends. They learn how color schemes can enhance the food experience for a diner. Along with Beef Brisket (Mercy's most popular food item), the staff in the Mercy Medical Center kitchen whips up creations like the Santa Fe Chicken Wrap, the Greek Salad and quesadillas.

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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

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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...

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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.

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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

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