Castle Rock Hospital Creates “Destination” Restaurant

Published in Healthcare Spotlight

Part of the seating area for Manna.

When 59-bed Castle Rock Adventist Hospital, in Colorado, opened this month, one of its hallmarks was the 90-seat Manna restaurant, the employee/visitor  dining room that Nutrition Manager Dan Skay hopes will become a destination restaurant for the community.

“Manna is a upscale, full-service restaurant with an open kitchen and a menu that reflects Colorado’s growing season and the local products we have available to us,” says Skay, who also is executive chef for the Adventist hospitals in Castle Rock and Parker, Colo. “We also have a convenience store, called Manna Market, and our room service program, which is tied to the restaurant, is called Bedside Manna.”

The hospital, which Skay says will eventually grow to 110 beds, also has a garden that will supply the hospital with herbs and vegetables, including heirloom tomatoes, kale and garlic scapes, the immature flower of the garlic plant. There also will be a community garden with 90 raised beds that will be available for rent to local residents. 

Menu items served include a seared barramundi with crispy corn risotto, Chimayo chile sauce and grilled spring onions; a Thai coconut udon noodle dish made with Indonesian soy, baby bok choy and shiitake mushrooms; and a summer salad made with organic arugula, watermelon, golden beets, goat cheese, crisp jicama and pistachios.

In planning the foodservice for the new hospital, Skay was able to conserve on space and FTEs by combining restaurant and patient meal production. “Typically you have your patient foodservice and retail foodservice separated,” Skay notes. “As I was thinking about our room service I thought about my time in hotel dining, where the restaurants and room service worked off the same line. So that’s what we’ve done here.” Cooks work together at a Montague island suite, he explains, where they can help each other produce meals more quickly.  

More From FoodService Director

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via spectrumlocalnews.com .

Industry News & Opinion

Miami-Dade County Public Schools is introducing new plant-based menu items this school year, CBS Miami reports.

Vegan chili and cilantro-lime rice will be appearing on menus when students at the Miami district return to class later this month.

The new plant-based offerings join other new items such as French toast, turkey bacon and antibiotic-free chicken tenders and breast fillets. Students will also be able to enjoy a variety of salads and fresh fruit.

Read the full story via miami.cbslocal.com .

Ideas and Innovation
baby boomer eating

Millennials get a lot of attention from foodservice operators and chefs, but baby boomers make up a large and lucrative group of potential patrons that shouldn’t be ignored, finds Technomic’s 2018 Generational Consumer Trend Report . As more senior-living communities cater to the baby boomer set , here’s a look at the factors that drive those customers’ dining choices.

1. Boomers are flavor-seekers

There’s a perception that because these consumers are older, they are stuck in their ways. But this generation is the most likely to say that they enjoy trying new flavors from time to...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code