1 10
1 10
Bryan Health’s Faux’d pop up “food truck” is one solution for brining back healthcare dining as well as a great example of doing more with less.
All-day breakfast, colorful delivery carts, activity books and friendly faces drive up young patient satisfaction rates at this children’s hospital.
No better place to go for innovative ideas than the FM Best Concept Award winners, such as this continuous international themed special menu program at Eskenazi Health.
Another Best Concept winner from the healthcare community is this mobile cart program serving busy floor staff that not only adds retail sales but bumps up customer satisfaction while streamlining operational costs and efficiencies.
Top Chef judge/James Beard Award winner Tom Colicchio opened the first unit of his Root & Sprig concept designed specifically for healthcare environments earlier this year
Over a span of five weeks, ProMedica Toledo Hospital featured meals developed by individual members of its nutrition staff to highlight their diverse heritages.
This guest column highlighted economic strategies for getting wholesome, tasty gluten-free choices on hospital menus.
Tips on waste tracking, food waste reduction and plant-forward menus from Morrison Healthcare’s national director of wellness and sustainability.
Early in the year, UCSF Health rebooted a destination delivery service it piloted in 2020 on one of its campuses and launched a limited delivery program at another
Alaska Native Medical Center is one hospital that really embraces local cuisine, menuing such indigenous comfort foods as seal soup, moose stew and reindeer pot pie.
