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Providing hospitality during coronavirus at a New Jersey hospital

Hunterdon Medical Center’s Angela O’Neill shares her story of operational changes and finding solutions for service.

Each night at 7 p.m., you can hear applause and cheering comes from the rooftops and out the windows of apartments in New York City. That celebration is in appreciation for the healthcare workers, who every day are on the front lines of the fight against coronavirus.

And while many are focused on the nurses and doctors in hospitals, there are others doing their part by feeding patients and staff—the food service employees.

Earlier this week I had the privilege of speaking to Angela O’Neill, director of nutritional services at Hunterdon Medical Center in New Jersey. Angela and I have been friends for a while, and she’s one of the most giving people I’ve ever met. She’s always there to lend a helping hand, just one of the many qualities that makes a great leader in hospitality.

Angela said about half of the patients at the hospital are either COVID positive or awaiting results of the test, which means operational changes had to take place to ensure the safety of all staff. From reworking the room service delivery model to changing to disposables (when they can be purchased), Angela and her team have continued providing service to the patients and staff. And even in the time of coronavirus, Angela and the team try to do the little things with food and service to bring a bit of hospitality to doctors and nurses during this trying time.

Here’s Angela’s story.

Have a story to share? Email me at [email protected].

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