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Matt Melone’s Cedar Rapids restaurant, Pig & Porter, was a success, but his professional life was lacking. The newly minted healthcare chef shares his perspective on a growing trend: Professional chefs making their way into onsite dining.
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.
The hospital’s innovative meal delivery tackles post-stay malnutrition for patients.
New forward-facing café solves lunch-rush volume issue with grab-and-go salads, sandwiches, coffee, baked goods and the piece de resistance: a new pizza oven that communicates home and hearth.
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.
