A foodservice culture change for Mississippi healthcare group
New menus and fresher ingredients are helping the 14 hospitals within Baptist Memorial Health Care Corporation to elevate the patient experience. Morrison Healthcare, which Baptist contracted with in 2013, is calling the shift “The Great Living Menu."
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“The goal of Sustainable Kitchens is to evaluate food and operations in both commercial and non-commercial operations and, based on those evaluations, develop systems, processes, recipes, menus, branding and training in an effort to improve quality and increase revenue.”
The University of California San Francisco (UCSF) Medical Center at Mission Bay will employ 25 robots to traverse the 800,000-square-foot hospital, carrying food trays, pharmaceuticals, and even blood and tissue samples to appropriate parts of the facility. Employees who used to make such deliveries will be assigned other, more meaningful duties, say administrators.