Customized meals such as this sautéed veggie pasta dish are becoming a staple of Lee Memorial’s retail operation, helping both to promote healthier dining and boost customer satisfaction.
A new initiative for Culinary Services is the production of trayed meals for delivery to both seniors and recent patients needing therapeutic meals. The latter is in pilot stage to determine effect on readmission rates.
Color coded labels provide a quick indicator of which hospital each of these baked goods carts is destined for.
Master Pastry Chef Vincenza Gattuso and Master Baker Heinz Mahler head the Culinary Solutions bakery team, which supplies catering patient dining and retail outlets across the Lee Memorial system.
An example of the intricate work done in Culinary Solutions for catered events, this is a “floral” arrangement made out of peppers and zucchini.
A quaternary ammonium foam is automatically sprayed by fixed nozzles at doorways leading into Culinary Solutions production areas to sanitize cart wheels and shoe bottoms.
Bulk preparation of items like soups and sauces made in cook-chill equipment help provide efficiencies.
Grab-and-go salads in production. Culinary Solutions turns out about 2,700 grab-and-go meals a day.
Culinary Solutions Operations Director Rich Roberts with a delivery of patient meals. Note the insulated covering, which provides extra protection though the dock/staging area and truck are climate-controlled.
Transportation/Logistics Manager Kathleen Ferraiolo with a load of floor stock set for delivery to a hospital site, where it will be broken down and disseminated across the facility.
Each floor stock pallet load has a security lock to guard against tampering.
Cosmo Grill is one of the new retail concepts introduced into its cafes by Lee Memorial to offer customized meal choices.
A customized salad program is the newest retail wrinkle at Lee Memorial’s Cape Coral Hospital location.
Cape Coral Hospital Dining Director Diane Rasi shows her new Juicer menu, with three levels of healthfulness ranging from Good (mostly fruit) to Better (fruit and vegetable combo) to Best (mostly vegetables).
Lee Memorial Hospital Dining Director Crissy Tucker with a load of patient trays set to go in the facility’s new dual-temp delivery carts.
