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.
A new collaboration between Vermont hospitals and cheesemakers leads to discovery of amazing, affordable local specialty cheeses for both patient and retail menus. Plus, a recipe for Vermont cheddar and blue mac ‘n cheese with broccoli.
It’s not just about the food: Study finds service-related elements such as order accuracy, timeliness of delivery and courtesy of staff greatly impact patients’ perceptions of the overall quality of their food experience.
Now, in harvest mode, he’s using kitchen magic to turn the pumpkins into quinoa salad, silky curry bisque, pumpkin-spiced cupcakes and more. Plus, three great fall pumpkin recipes to try now.
Combining one classic burger method—smashing on the griddle—and one new spin—blending mushrooms into beef—an improved burger experience has increased burger business by 75 percent.
After chemo or radiation treatments, patients get dine-in or take-home meals from Unidine’s new Eatingwell Plow to Plate program at New Milford Hospital.
Rockcastle Regional has increased both its in-patient beds and staff size, and a new building allowed the addition of greatly expanded foodservice space.
