Healthcare dining trending:

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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.

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OSU Wexner Medical Center balances normal with new service styles and options

Self-service largely gone but mobile ordering and grocery service have proved successful.

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Metz Culinary Management team celebrates Pride Month with color at Massachusetts’ Milford Regional Medical Center

Looking for Pride-themed inspiration that can last the whole year? Check out the bright ideas by Metz, from rainbow salads to layer cake, pastries and more.

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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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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.

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16 Healthcare directors, managers and supervisors Foodservice Heroes who made a difference over the past year

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