Morrison Healthcare’s Market on the Move meets hospital staff where they are with food carts at the University of Kentucky HealthCare
Bringing the retail café to nurses’ stations—and also reaching the few visitors allowed on the floors—Market on the Move is a great vehicle for increasing retail volumes and building a relationship between nursing and foodservice.
Stories from the front lines: How healthcare chef stays ‘in the zone’ on cooking for wellness
Nazim Khan, executive chef at Bryan Health in Lincoln, Neb., became a student of the Blue Zones diet for health, happiness and longevity, planning to make it a big part of the menu. When the pandemic hit, Khan doubled down on his focus and is on the verge of introducing a comprehensive, research-based way of eating to the hospital’s patients, staff and visitors.