2. Build-your-own with a twist
By default, vegetables also came to play a bigger breakfast role at Lurie Children’s Hospital of Chicago, says Carolyn Brown, executive chef/assistant foodservice director for the 230-patient facility. “The avian flu outbreak forced us to rethink breakfast,” Brown says. “What could we do without eggs? That’s when the hash bar concept was born at our retail cafe.”
Starting with a base of O’Brien-style potatoes (cubes of potato sauteed with onions and bell peppers), diners were able to build their own breakfast plates, adding spinach, sauteed mushrooms, tomatoes and other vegetables. “Once we had access to eggs again, guests asked that the concept remain, so now they can add eggs any style and customize with veggies, turkey sausage, bacon and avocado,” Brown says. A wider selection of potato bases, including tater tots and sliced, cooked potatoes, is also available at what is now called the skillet bar.
Morrison Healthcare—the contract company that runs foodservice at Lurie—is trying to grow breakfast to meet customer demand, Brown says, but it’s challenging in a hospital setting since the sole grill changes over to burgers and chicken at lunch. To increase options without adding equipment, Brown set up a bagel bar with different cream cheeses and bagels toasted in the pizza oven. And she recently introduced a customizable smoothie bowl station with toppings including granola, fresh berries and chia seeds—a no-cook solution. “We try to be as health-conscious as possible while mixing comfort with innovation,” she says.