Meet 2015 Silver Plate winner Julie Jones

julie jones

Julie Jones, director of nutrition services at Ohio State University Wexner Medical Center has headed her fair share of projects. She led her team through the medical center’s seven-year expansion, which included the construction of a 400-bed, in-patient tower that opened in December 2014. During the medical center’s expansions, Jones saw her department through a growth in meal volume from 1.9 million annual meals in 2005 to 2.8 million annual meals in 2012. Through it all, she maintains a focus on the future, even when budgets are limited. 

1. Coordinating Construction

Jones liaised with hospital administrators, architects, equipment manufacturers and contractors throughout renovations, which included a redo of the hospital’s main cafe. During the buildout, Jones’ team still managed to produce 3 million meals a year from the existing kitchen space. “We had a people plan, a technology plan and a financial plan,” she says. “We had to pull all those things together to make it all fit.”

2. Implementing on-demand dining

Jones initiated a meal program that mimics a room-service model. Patients can order meals tailored to their dietary needs. Food is prepared in a central kitchen using a cook-chill method. Then it is transported to a finishing kitchen, where it is heated and delivered to the patients. This model allows staff to streamline food production and manage costs while producing customized meals.

3. Turning to tech

To help execute the room-service model and other advancements in the hospital’s foodservice delivery, Jones has employed technology tools, such as tablets. To better utilize her workforce, she opted out of a traditional call center. Instead, nutrition aides come to the patients’ bedsides and take meal orders on tablets. On the retail side, self-ordering kiosks, used by 1,000 customers a day, allow guests to customize exactly what they want and help speed up the process.“[It’s been] a huge, huge satisfier,” says Jones.  

More From FoodService Director

Industry News & Opinion

The USDA has awarded the Indiana State Department of Health a 2018 grant to help support farm-to-school programs in the state, WBIW reports.

The department will receive $98,468 over two years to support the Indiana State Department of Agriculture's Indiana Grown program, which is responsible for promoting local ingredients in school meals and other farm-to-school events.

The grant money will go toward creating resources and a promotional campaign to help districts incorporate fresh ingredients in meals. It will also be used to support and grow the state’s 11 farm-to-school...

Industry News & Opinion

Dining services at Boston College will this fall introduce a new layer in its sustainability efforts: reusable takeout containers.

The containers will make their debut at the school’s Stuart Dining Hall, The Heights reports .

To combat theft of the to-go boxes, the school will use a token system by which students who pay $8 to join the Green 2 Go program will receive tokens that they can them redeem for containers. Once used, they will return a container to a particular register and receive another token. If a student loses a box or token, they can buy their way back into...

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 .

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code