A wide array of options, extensive customization opportunities, attractive pricing and ingredient quality make the salad bar in the retail café at St. John’s Medical Center in Wyoming the go-to choice for 85 percent of diners.
Buying locally in season helps Union Hospital of Cecil County in Maryland keep purchasing costs in line, while the unprocessed bounty from those area growers affords team-building activities for not just the kitchen staff but other departments as...
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Southwestern Vermont Medical Center brings fresh veggies to cardiac rehab patients, to soup kitchens and to those living in food deserts.
Training, rewarding and just plain being kind are some tactics being used.
Two healthcare operators shared tactics for inventory management and purchasing at this year’s AHF conference.
Eskenazi Health gives staff and community members a convenient source of fresh ingredients along with education on how to make them into nutritious meals.
Tower & Church Bistro offers Southern-infused cuisine with Mediterranean influences made with fresh ingredients at WellStar Kennestone Hospital.
Always striving to do healthcare foodservice better has been the key to chef Timothy Gee’s positive impact throughout his career and now at Memorial Sloan Kettering Cancer Center.
At Northern Maine Medical Center, a three-pronged approach has made an impact that’s built to last.