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Ordering kiosk serves a waiting area located next to the hospital’s operating rooms so family members can get food without leaving the premises. Mike Buzalka   |   May 14, 2018 Remote ordering and delivery is a fast-growing trend in various niches of the onsite dining world. At Ohio State University Wexner Medical Center (OSUWMC) in Columbus, the experimentation has reached a surgical waiting area where families anxiously await the results of procedures going on in the nearby operating rooms and are often reluctant to leave to get something to eat. Installed earlier this year, the remote ordering kiosk offers a limited selection of items ...
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March 1, 2018    Rita Negrete-Rousseau Sometimes, you have to learn the hard way. A healthcare culinary services and nutrition director in the Southeast went through two major hospital foodservice renovations. It was only during the second job, when he saw how the collaboration with a design consultant could work well, that he fully realized what had gone wrong the first time. “For the first job, we let the consultant steer the project.” he says. “We didn’t ask enough questions. We got stuck with something we didn’t like, and when we tried to fix it, it was too late.” When the second project got under way, the foodservice director and his team ...
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Self-Operated Hospital Foodservices go Beyond Hospital Walls to Serve the Community (April 3, 2018) — More than 5 million older Americans face hunger every day—a devastating reality for millions of seniors who hope to remain in their homes as they age. Luckily, they have many allies who enable them to live safely. As hospitals expand their role from acute care to community care, many are tapping their self-operated hospital food service departments to bring food and comfort to seniors in their communities to ensure they remain healthy, connected, and independent. “As hospitals’ responsibilities widen to maintaining the health of the population, food ...
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Published: March 27, 2018 Written by   The Editors Cyndi Roberts to become president-elect for the healthcare foodservice organization. Members of the   Association for Healthcare Foodservice   elected three officers, two directors at-large and two members to its nominating committee. Cyndi Roberts, foodservices and clinical nutrition manager at St. Joseph Memorial Hospital in Murphysboro, Ill., was elected to serve as president-elect, effective October 1. Roberts will assume her new position when current president-elect Martha Rardin becomes president of the association in October. Rardin is director of nutrition and dietetics at Hendricks ...
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McGrody’s career has transformed the cuisine at UNC REX and the concept of hospital food RALEIGH, N.C.   – March 20, 2018 – Jim McGrody, the director of Culinary Services at UNC REX Healthcare, has won one of the food service industry’s most prestigious awards to recognize his passion for revolutionizing hospital food. The International Food service Manufacturers Association (IFMA) has named McGrody its 2018 Silver Plate Award winner in the healthcare food service segment. Silver Plate winners are nominated by IFMA members and industry leaders, and then selected by a distinguished jury including national trade press, food service experts and past Gold ...
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Becky Schilling  |  Mar 20, 2018 This year’s class of Silver Plate winners was announced today at IFMA’s COEX conference in Las Vegas. The winners will be honored at the NRA Show on Saturday, May 19, where one of the eight honorees will be named the year’s Gold Plate winner. This year’s onsite winners are… Read more HERE
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Expect delays and price hikes Gloria Dawson   |   Feb 14, 2018 The trucking industry is facing a shortage of qualified drivers, with more items to deliver than ever before. Trucks move about 70% of all freight in this country, and shipments and costs of produce and packaged good have already been impacted. “Shippers and wholesale suppliers, they're certainly going to feel the hit," said Rod Suarez, an economic analyst with the industry trade group American Trucking Associations (ATA). “The consumer won't really notice. It will be more of a bottom line for companies.” In 2017, the ATA predicted the trucking industry would experience the highest ...
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Written by David Reeves, president, Association for Healthcare Foodservice |   February 19, 2018 As patient satisfaction and population health become increasingly important factors in the success of healthcare operations, the quality of food service plays a vital but underestimated role in hospitals achieving their primary goals. Baby boomers, a growing portion of the patient population, bring high expectations about the quality of food they eat and it can make a big difference in the hospital they chose for their care. The introduction of a patient-centered “room service” model--providing appealing, healthy, homemade food with choices of what ...
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11:00 AM - February 15, 2018 Fortune   has named 10 hospitals and health systems to its 2018 list of the "Best Companies to Work For," and all are   Advisory Board   members. New methodology Since 1998,   Fortune   and   Great Places to Work   have partnered to develop the annual rankings. The rankings are based on survey responses from more than 315,000 employees in over 50 countries on questions about workplace culture and what makes employees "love the work they do," according to   Fortune   and Great Places to Work. Researchers also review companies' benefits, training and development, and philanthropic efforts. After changing ...
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Published: February 7, 2018 Written by   The Editors Foodservice Equipment & Supplies  will present a quintet of foodservice professionals with its 2018 Top Achiever Awards. Traditionally these awards have recognized excellence among foodservice equipment and supplies dealers, consultants, manufacturers’ reps and service agents. Beginning this year, though,   FE&S   will add a foodservice operator to the roster of award winners.  The following individuals will receive their awards during   FE&S’ 2018 Dealer of the Year and Industry Awards Gala , which will take place on May 19 at the Chicago Four Seasons Hotel. Foodservice ...
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A new main hospital and the conversion of the old one to a cancer care center gave the dining team at Sanford Health a chance to design and open retail outlets with flair and construct an efficient centralized kitchen. Mike Buzalka   |   Jan 26, 2018 Rare is the hospital dining department that gets enough funds for a complete makeover—or even an almost-complete makeover—but that is what the in-house dining operation at Sanford Health in Fargo, N.D., got as part of the healthcare system’s adding a major new facility on the city’s outskirts. Sanford’s dining department used the rare opportunity to not only modify—but totally transform—its operations. ...
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Hospital offers a selection of frozen meals that mimic the menu variety offered by a takeout restaurant. Mike Buzalka   |   Jan 12, 2018 As baby boomers age, they are bringing their dining preferences to senior feeding programs such as Meals on Wheels (MOW) and those preferences include having more options than what such programs typically offered. In Indianapolis and its surrounding areas, Meals on Wheels of Central Indiana (MOWCI) is getting a leg up on satisfying this growing preference thanks to its association with Eskenazi Health. The Indianapolis-based hospital system is a major supplier of prepared meals to MOWCI, producing up to a quarter ...
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Braley Dodson Daily Herald Braley Dodson   Dec 29, 2017 Someone in need might not be willing to go to a food bank, but they’ll probably still get help for their medical needs. That’s the idea behind a new food pantry program at Utah Valley Hospital in Provo which is giving healthy meals to patients in need. “We know that when we have good food in us, we can think more clearly, we can work harder, we can heal,” said Cheryl Call, the volunteer services director at the hospital. The meals are available twice a week as part of the hospital’s not-for-profit Volunteer Care Clinic. More than 35 meals ...
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By  Julianne Pepitone When Jennifer Larson and Sara Ashbeck took the helm of Gundersen Health System’s foodservice, the situation was dire. Staffers looked miserable. They complained of being afraid to call in sick because of the supervisors’ tongue-lashings, among many other issues. The low morale was also denting sales, with Gundersen’s once popular main cafeteria usually deserted. Clearly, the entire division needed a complete turnaround. But Larson and Ashbeck instead focused on one distinct change. They immediately installed a “culture of kindness,” setting expectations that every staffer would do their best to make their colleagues’ days better—starting ...
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Published on Monday, 01 January 2018 Written by The Editors Kick off 2018 by meeting 18 professionals poised to take the foodservice industry to the next level. FE&S   proudly introduces you to a collection of foodservice professionals not merely committed to the industry, but able and ready guide this community through the many challenges it will face as it evolves. Some were born into this through the family business, and many found their way into this industry by happenstance. However they arrived here, all agree this is undeniably the place for them. Here's a few key traits   FE&S'   Future Foodservice Leaders share: Demonstrate ...
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The secret is in the brine. That’ll be one of the tips William “Bill” Wilkinson, executive chef at the Cornhusker Marriott, will share for cooking the perfect turkey during his demonstration at the Lincoln Holiday Cooking Showcase. “Brining is really essential,” he said. “We even do it with our 6-ounce chicken breasts. It helps lock in the moisture.” Presented by the Lincoln Journal Star and Woodhouse Alfa Romeo, the showcase runs from 4 to 9 p.m. Dec. 1 at the Cornhusker, 333 S. 13th St. It will feature Lincoln culinary experts and mixologists showing patrons how to create a holiday meal to remember. General admission ...
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If hospitals celebrated their own holidays, Eskenazi Health would almost certainly make National Kale Day its annual spectacular. On Oct. 4, as they have done the past three years, Eskenazi workers fanned out around Indianapolis, handing out more than 1,500 bunches of the dark-green leaf cabbage. They set up a kale stand on Monument Circle, and a few miles west, turned the front lawn of their hospital near the IUPUI campus into a kale celebration, with cooking demonstrations, live jazz and recipes. Inside the hospital cafeteria, cooks served kale-stuffed pork loin, vegetarian kale pizza, kale corn muffins and kale grilled cheese sandwiches. Eskenazi workers ...
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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. Tara Fitzpatrick   |   Oct 09, 2017 Nebraska healthcare chef Nazim Khan, CEC, brought together his culinary team, doctors, dietitians and future farmers by   getting involved with pink pumpkins  last spring. The Pink Pumpkin Patch Foundation raises breast cancer awareness and funds research by selling Porcelain Doll pumpkins, a hybrid variety. The rosy-hued pumpkins are a way to connect the cancer community with agriculture groups like Future Farmers ...
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2017 LTC/Senior Living Census: Departing dayparts 82% of facilities are Self Operated By  Dana Moran ,   Managing Editor October 13, 2017 While breakfast, lunch and dinner aren’t going anywhere, senior diners are beginning to search for options beyond these traditional dayparts. And the 226 respondents to FoodService Director’s 2017 LTC/Senior Living Census have noticed—they’ve increased their offer when it comes to snacks and late-night dining. Read on to see how things have changed from 2016—and how operators are responding to new demands across the board. Read More HERE..
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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. Tara Fitzpatrick  |  Oct 06, 2017 After hearing about customers’ lukewarm response to the burger program at the University of California San Francisco (UCSF) Medical Center’s cafés and patient menu, the culinary team decided to go back to the burger drawing board and rebuild it from scratch, launching a new burger at the beginning of the fall. “The main driver for the effort was a better burger,” says Dan Henroid, director of nutrition and health services for UCSF Health. ...
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