The North Florida School of Special Education culinary students are getting real life experience cooking for the residents and visitors at the Arc Jacksonville Village for adults with developmental disabilities.
Onsite gardens and even small farms have been an increasing presence in the hospital segment, feeding their kitchens with the freshest and definitely most local product. Here’s a roundup of some we’ve featured recently.
Harbor’s Edge, a CCRC in Norfolk, Va., is building up into a 27-story tower as the dining program evolves into the kind of engaging venues and versatile back-of-the-house needed for tomorrow’s senior population.
Playing into the fast-casual, what’s-next mindset of today’s consumer, Morrison Healthcare developed an interesting mix of ready-made restaurants that can change cuisine, look, feel, branding and even staff uniforms at the drop of a hat.