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Barnes is two years into building a new replacement hospital, and has just launched construction on a central kitchen commissary that will utilize sous vide cooking.
A complete renovation of the café servery, completed this past August, tripled the size of the fresh produce bar and put additional emphasis on interactive cooking stations.
A new 24/7 coffee shop and Ready. Set. Deliver Flavor menu at the café entrée station both were scheduled to debut in October at Methodist-Memphis.
Yale-New Haven recently completed comprehensive renovations of the cafes at its two campuses and added a number of new station concepts, including a Chipotle-like Mexican station and global station.
Cleveland Clinic is transitioning management of its foodservice operations to Sodexo at its main hospital complex beginning in October, with major changes expected as a result of the changeover.
Metropolitan is transitioning from the use of Reduced Oxygen Packaging-based cook-to-inventory production to a cook-chill system, resulting in reduced time lag between production and meal service, to three days from up to 30 days.
Aurora St. Luke’s is moving from traditional trayline to room service this fall and bolstering retail operations with the transition of its coffee shop to a branded Starbucks.
Christiana is almost a year into a major transition from a bulk-production-to-satellite system to a hybrid patient meal service system that will allow production of most of the menu in small heat-and-serve batches through two traylines.
A major renovation and face-lift of retail operations, a new c-store with upscale grab-and-go meal choices and a sophisticated room service tray tracking system are some of the major enhancements implemented recently by University of Iowa Hospitals/Clinics.
Mount Sinai Roosevelt is currently transitioning from a temporary patient meal production system using the facilities of adjacent St. Lukes Roosevelt to a cook-serve POD system with spoken menu iPad-based ordering.
Tampa General is in the planning stages of a conversion to a spoken menu, pod-based patient dining system following a major renovation of its primary retail dining venue.
Grady recently completed a $1.5 million renovation of its main cafeteria that added a number of sophisticated food stations such as a deli with fresh-baked breads, a global cuisine station and Italian and Southwestern concepts.
Extensive renovations are currently underway that will significantly upgrade both retail and patient dining operations at Mass General.
Our Lady of the Lake recently debuted a new bedside ambassador program for patient meal orders, and also opened a second kitchen devoted strictly to patient meal services.
