Thousands of pounds of pinto beans, rice, ground beef, tortilla mix and cases upon cases of bleach, toilet paper, bottled water and more…these are just a few items that have been sustaining hospital employees during these trying times of coronavirus.
Chad Myers and the food service team at the Mill Valley Care Center in small-town Iowa had to scramble when communal dining stopped and in-room dining started suddenly. Myers has risen to the challenge and created a cozy, comforting environment...
Healthcare food service operators ‘cautiously optimistic’ during coronavirus pandemic, share solutions and more trending healthcare stories from this month
Any recovery from the coronavirus crisis will have to deal with a number of longer-term effects of the ordeal, including impact on how operations going forward will be conducted.
From wine and cheese to ice cream treats, senior dining facilities are taking coronavirus twists and turns in stride and offering new services for residents.
Manny Lopez and his food and nutrition team quickly organized to keep the healthcare workers safe, listening to their needs, and ordering cleaning products and fresh vegetables.
From markets offering grocery items to providing meals for families through local food banks, operators from schools, colleges, hospitals and B&I are doing good for their communities.
Retail sales and patient meal counts may be down, but the nutrition services team sticks to its motto that “All Our Jobs Help Kids Get Better.”
Nutrition and Food Service Director Dan Henroid also shares how the health system is fast-tracking the opening of a new hospital to serve the community.
Dirk Noteboom says the HHS teams in place at its hospital locations have met the challenges by beefing up safety procedures already in place, providing awesome services like micro markets to healthcare workers and extending best practices beyond...