This month, Food Management named its Hospital Foodservice Heroes who kept the healthcare system fueled during the coronavirus crisis.
Here is a gallery of 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.
The last five months have been stressful times for hospital staffs, but at North Shore University Hospital (NSUH) in Manhasset, N.Y., there has been at least one positive development to help take some of the stress off—fresh pizza made in a brick oven, just like in some of the most upscale Italian restaurants in nearby New York City.
A brick oven turning out fresh pizzas—including some ‘funky’ chef creations like cream of mushroom and corn elote—has become the most popular stop for diners in North Shore Hospital’s cafeteria. Read more about it here.
Orange Park Medical Center and Sodexo debuted the new Orange Grove cafeteria and adjacent production kitchen in July as part of the institution’s $126 million expansion project. The kitchen is designed to produce patient meals for the entire 365-bed complex as well as for the Orange Grove retail operation. OPMC Nutrition Services generally serves around 1,800 meals a day to patients, visitors and staff.
See what else was trending in healthcare this month on Food Management.