Articles covering the latest news and innovation from the healthcare segments, including patient feeding and retail in hospitals, and resident dining in long-term care and retirement communities.
Dr. Murphy’s Food Hall in the refurbished, 106-year-old Cook County Hospital building features a dozen distinctive stations serving a diverse array of cuisines to staff and visitors in the surrounding healthcare institutions, biotechnology hubs...
OSU Wexner Medical Center balances normal with new service styles and options and Morrison Healthcare’s Market on the Move meets hospital staff where they are with food carts at the University of Kentucky HealthCare.
Memorial Sloan Kettering Cancer Center’s Veronica McLymont says communication, inspiration and optimism are needed to lead teams during the challenging time of coronavirus.
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.
Here are 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.
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.
Here are a dozen foodservices heroes nominated by their organizations as going above and beyond the call of duty during this spring’s coronavirus crisis.
