1. Florida Hospital Orlando, Orlando, Fla.
Licensed Beds: 2,449*
Foodservice Head: Donald Bartlett, administrative director of nutrition services
Avg. Daily In-patient Census: 972/1,960**
Avg. No. In-patient Meals/Day: 2,709/10,837**
No. of Retail Dining Outlets: 3/14**
Total Annual Retail Sales: $8.1M/$18M**
Dining/Nutrition Services FTEs: 273/660**
The largest facility in the 24-hospital Florida Hospital system owned and operated by Adventist Health System, Florida Hospital Orlando in its foodservice operations utilizes a hybrid of standardized products from its central food production center and on-site produced products for both retail and patient meal purposes. It also supports multiple offsite buildings with a retail outlet and catering.
The coffee shop, King Street Café, menus some breakfast and lunch items. The main Welch cafeteria, in addition to offering meal service, offers some retail food staples like milk, bread, eggs and juice as well. It is open 7 a.m. to 1:30 a.m. seven days a week.
The third venue is Lakeside Café, which specializes in vegetarian fare and has outdoor patio seating overlooking a lake.
The patient meal operation is a combination of room service, traditional tray service with bedside menu entry, retherm and even sous vide technology, depending on the logistic and operational variations at the multiple patient locations.
Kitchen renovations are currently underway to support the addition of a new women’s tower. Recent initiatives have focused on health, nutrition and sustainability as well as the enhanced utilization of technology.
*includes Florida Hospital Orlando and Florida Hospital for Children
**first number is for Florida Hospital Orlando only; second number is for the entire Florida Health system