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.
Bistro East at Indianapolis’ Community Hospital East uses relationships with area producers to give staff and visitors an appealing, locally flavored food and refreshment stop.
Cary Neff, pioneering healthcare chef, shares his perspective on healthcare dining’s changing role, the dynamic between retail and patient menus and the one skill he swears will prove valuable to all segments of foodservice.
This mobile cold steel organic ice cream concept is designed especially for senior centers where its menu of frozen delights has special appeal either as part of a regular café rotation or a special event cart.
Being affiliated with one of the country’s most famous agriculture schools wasn’t enough to ensure that hospital dining at UC Davis Medical Center in Sacramento was as plant-forward and local as Executive Chef Santana Diaz is currently pushing for.
The NewYork-Presbyterian David H. Koch Center stresses hospitality and the patient experience, and the onsite café and patient lounge are critical components of that approach.
