Healthcare dining trending: Beard Award winner debuts hospital

Beard Award winner debuts hospital-specific concept

Top Chef judge/James Beard Award winner Tom Colicchio has opened the first unit of his new Root & Sprig concept, which is “committed to elevating the role that food, hospitality and improved consumer experiences have in the healthcare space.

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Hospital nutrition workers create signature meals based on their heritage

The Melting Pot program at ProMedica Toledo Hospital highlighted the cuisines of five different cultures.

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Spectrum Butterworth Hospital looks to prioritize people, technology and nutrition

Supporting its existing staff, leveraging automation solutions to ensure continued efficient, quality customer service and emphasizing nutritious, sustainable meal options are the three priorities for Spectrum Butterworth Hospital as it comes out of the pandemic.

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Third shift cart adds retail sales for hospital

A fully stocked food cart featuring grab and go sandwiches and salads as well as an entrée of the day and assorted snacks and beverages mean increased retail sales and a huge boost in third-shift customer satisfaction for TouchPoint at Ascension St. Vincent's Riverside Hospital.

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St. Charles Health System adapts to COVID—and preps for the future

“We didn’t have a large-scale disaster plan. And now we do.”

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