University of North Carolina REX Healthcare converts closed café into bulk food market for employees
UNC REX Healthcare has taken a closed café space and made it into a market for employees where they can purchase staple foods like chicken and beef as well as prepared meals like pizza and non-food essentials like toilet paper.
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The road ahead for onsite dining: The impact on hospitals
Dining programs in hospitals are likely to see a short-term surge in patient dining but a continued slump in retail dining.
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Report: Healthcare food service operators ‘cautiously optimistic’ during coronavirus pandemic, share solutions
New data and inside info from the field: Healthcare food service ‘not scrambling in the way an outsider might expect,’ but ‘business has still been turned upside down.’ Datassential finds ‘healthcare operators may be facing a new normal but their business is less likely to see longer-term impacts than other food service segments.’
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41 Hospital Foodservice Heroes who kept the healthcare system fueled during the coronavirus crisis
Here are some of the submissions from the hospital foodservice community that Food Management received in response to its call for nominations of Foodservice Heroes who stepped up during the coronavirus crisis this spring.
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How salad-making robots are expanding the reach of food service of at Mayo Clinic Hospital
A conversation with robot project lead John Matis about the new Fresh Food Robots program gives us a look into robotics, food service and the future.
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Tips to reopen your onsite café or restaurant
Kardia at UNC REX Healthcare recently opened, with a limited menu, eliminated seating and enhanced cleaning policies.
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New ways to satisfy salad bar-craving customers in healthcare food service
Elior North America unit Cura Hospitality develops the “Sorta Salad Bar” and other solutions to address the lack of salad bars during pandemic.
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Compass One Healthcare gets real-time feedback on hospital patient meal service with game-changing MyRounding software
Technology that allows hospital food service managers to enter data while making rounds with patients provides advantage to boosting quality of food experience, satisfaction scores.
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Hospital cafeterias repurposed into mini grocery marts by Elior North America unit Cura Hospitality
Mobile mini marts are popping up all over repurposed hospital cafeterias operated by Cura Hospitality to help healthcare workers who can't get to the grocery store.
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Southwestern Vermont Medical Center prepares gleaned surplus food into meals for feeding the hungry
Partnership between Southwestern Vermont Medical Center and local agency Grateful Hearts collects and brings extra product to the hospital kitchen, where it is cooked into meals and delivered to social service outlets in the community.
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