When redesigning a patient-feeding kitchen at the University of Chicago Medical Center, MaryPat Severns, Aramark resident director of foodservices, decided to make LTOs a reality for her diners. “While you might have a menu with 50 entrees on it, and that’s plenty for a person on an average stay of 3.5 days, if you have to come back for various treatments often you want to see those specials,” she says of her patient diners. Since reopening in late 2016, the kitchen has been able to provide LTOs seasonally.
Here’s how three members of FoodService Director’s Chefs’ Council have successfully added LTOs to their menus.