Blogs

One On One With: Hospital summer feeding program

By Kent Hamaker posted 5 hours ago
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In Food Management’s podcast we talk with Andrew Bergman of ProHealth Care System in Wisconsin about starting a summer feeding program for the community’s youth. Becky Schilling  |  Sep 16, 2019 School nutrition departments serve nearly 5 billion lunches each year, many to low-income families. And when school is out for the summer, so many children are left without a place to eat. That’s why the USDA’s summer feeding program started. While many think the program is only for schools, it’s open for other foodservice operations, including hospitals. In this week’s podcast we speak with Andrew Bergman, manager of food service for the ProHealth ...
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UCSF tackles food recovery

By Kent Hamaker posted 8 days ago
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University of California-San Francisco Health contracts with a local leftover food pickup service called Copia that uses notable commercial meal delivery concerns as pickup options. Mike Buzalka   |   Sep 09, 2019 The state of California is on the forefront of dealing with recycling and food waste issues, efforts that are pursued even more vigorously by some localities such as the city of San Francisco.  That is particularly relevant to University of California-San Francisco Health (UCSF), as this summer the city put into effect a regulation requiring concerns like UCSF to divert organic waste and recyclable materials from landfills. ...
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Yogurt robot a sweet no-fuss treat at Robert Wood hospital

By Kent Hamaker posted 10 days ago
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Robert Wood Johnson staff can enjoy customized frozen yogurt 24/7 thanks to a sophisticated, automated unit. Mike Buzalka  |  Aug 15, 2019 Frozen yogurt is one of those healthy but delicious treats that appeals to just about everyone, except perhaps dining operators who have to keep the machinery clean and sanitary while allocating labor hours to serving it. None of that is a problem for the in-house dining team at Robert Wood Johnson (RWJ) University Hospital in New Brunswick, N.J., thanks to an automated frozen yogurt “robot” installed three months ago that doles out servings of chocolate and strawberry frozen yogurt with a choice ...
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AHF Announces 2019 Presidential Service Award Winners - Two Members Honored for their Extraordinary Contributions to the Industry

By Leah Reily posted 30 days ago
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The Association for Healthcare Foodservice (AHF) announced the winners of its 2019 Presidential Service Award at the AHF 2019 Annual Conference in Scottsdale, AZ. Each year, the AHF President recognizes members for outstanding community service, strong media support for AHF members, and committee contributions. “As AHF President, it’s a special honor to recognize these extraordinary members,” said AHF President Martha Rardin, Director, Nutrition and Dietetics for Hendricks Regional Health.  “Over the course of the year, each of them has stepped up to take on additional responsibilities and contributed to our industry in remarkable ways. Their passion and dedication ...
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AHF Announces 2019 Making A Difference Award Winner - Rob Geile Honored as Leader in Ensuring Maximum Membership Value

By Leah Reily posted 30 days ago
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The Association for Healthcare Foodservice (AHF) announced Rob Geile, Vice President of Consultant Services for Ali Group, is the winner of its 2019 Making A Difference Award for his consistent and relentless pursuit in ensuring AHF delivers maximum value for its membership. The award was presented at the AHF 2019 Annual Conference at the Westin Kierland Resort and Spa in Scottsdale, Arizona. “Rob has spent countless hours refining and enhancing our Marketing prospectus to ensure the association is poised for growth,” said AHF President Martha Rardin, Director, Nutrition and Dietetics at Hendricks Regional Health. “His understanding of the competitive landscape ...
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AHF Honors Randy Sparrow With Lifetime Achievement Award

By Leah Reily posted 30 days ago
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The Association for Healthcare Foodservice (AHF) announced Randy Sparrow is the winner of its 2019 Lifetime Achievement Award for his dedication and endless efforts to educate patients and retail customers about the important link between nutrition and overall health. The award was presented at the AHF 2019 Annual Conference at the Westin Kierland Resort and Spa in Scottsdale, Arizona. “For consistently achieving a high level of patient service, employee satisfaction, and prudent financial management while demonstrating an ability to adapt to meet new challenges and pave the way for new solutions that improve the care to those he serves in the ProHealth Care ...
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Healthcare Chefs From Tennessee, Minnesota, and Virginia Receive Top Honors at Industry’s Renowned Event

By Leah Reily posted 30 days ago
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The Association for Healthcare Foodservice (AHF) announced the gold, silver and bronze medal culinary team winners of the 2019 AHF annual Culinary Competition.  Gold medal winners Richard Farmer and Michael Vetro were presented with the top award at the Culinary Reception during the AHF annual conference at the Westin Kierland Resort and Spa in Scottsdale, AZ. New in 2019, there was a mandatory market basket concept that was used. Teams chose either 1 item from Market basket A and 2 from Market basket B or chose 3 items in Market basket B to create their original recipe. Each original recipe was required to follow certain nutritional and cost guidelines ...
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AHF Announces 2019 Award Winners Across Seven Categories

By Leah Reily posted 30 days ago
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The Association for Healthcare Foodservice (AHF) recognized the winners of its 2019 awards at its annual conference on August 7, 2019 in Scottsdale, AZ. The AHF awards program consists of seven categories ranging in themes that cover excellent leadership to improved operations and recognition for new managers. “It’s truly an honor to recognize these outstanding individuals for their valuable contributions to our industry,” said AHF President Martha Rardin, Director, Nutrition and Dietetics at Hendricks Regional Health.  “It’s inspiring to see how our operators are looking beyond even best practices to create new paths to solving challenges and serving communities ...
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AHF and Business Partners Donate Unused Exhibit Food to Local Charity

By Leah Reily posted 30 days ago
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Following their 10 th annual conference in Scottsdale, Arizona, the Association for Healthcare Foodservice (AHF) donated all the food leftover from their Membership Marketplace exhibit hall to local charity, Joshua Tree Feeding Program. “We always make an effort to leave the community better off after we’ve left than when we arrived for our annual conference,” said AHF President Martha Rardin, Director, Nutrition and Dietetics at Hendricks Regional Health. “One of our main priorities is promoting healthy nutrition, and the opportunity to do so in the communities where we hold our conferences helps us to fulfill our mission.” The goal of Joshua Tree Feeding ...
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For Hospitals, 'Plant Forward' Means Big Sales and a Cooler Planet

By Kent Hamaker posted 07-31-2019
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PRACTICE Greenhealth 7-18-2019 Dan Henroid knows that his competition is fierce. Just steps away from his   University of California San Francisco Medical Center   campus are dozens of eateries that the hospital’s staff and visitors could patronize. In order to stay   on-trend   and maintain their customer base, UCSF introduced plant-forward menu concepts, reducing animal proteins and increasing plant proteins. Being a   savvy marketer , Dan, UCSF’s director of nutrition and food services, focused on taste, eye appeal, and creative naming for their new dishes, eschewing terms like vegan or vegetarian that can turn some diners off.  Customers loved ...
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FEDA Tech Committee Takes Deep Dive Into Data Initiatives

By Kent Hamaker posted 07-16-2019
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July 8, 2019 FEDA’s Industry Technology Committee, composed of distributors and dealers, manufacturers, service reps, and sales rep partners, met last month to discuss data initiatives recommendations proposed in a new   FEDA   member assessment report. The committee discussed data standardization between the groups and agreed to look at how various types of data might be addressed through a standardization process, how ERP systems would be considered, what the short and long-term cost to companies would be, and whether using a pilot group to test initial steps might be helpful. The group will work with AutoQuotes and DATAgility to review this information ...
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10 best children's hospitals, ranked by US News

By Kent Hamaker posted 06-20-2019
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Mackenzie Bean  -  Tuesday, June 18th, 2019 Boston Children's Hospital earned the No. 1 spot on   U.S. News & World Report 's Best Children's Hospitals   rankings   for the sixth consecutive year. To compile the 2019-20 list,   U.S. News   examined   191 children's hospitals nationwide, ranking the top 50 centers in 10 specialties. The ranking is based on hospitals' clinical outcomes; the level and quality of hospital resources tied to patient care; healthcare delivery; and expert opinion from pediatric specialists. Here are the 10 hospitals on   U.S. News ' 2019-20 Honor Roll, which had the highest rankings across all specialties. ...
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Fast-paced Formats and Tech Topics on Tap at 2019 Noncommercial Foodservice Conferences

By Kent Hamaker posted 06-03-2019
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May 28, 2019    Kelly Killian  Tight budgets and organizational policies mean noncommercial foodservice operators typically must be very discerning when choosing what conferences to attend. Just in time for the kickoff of the noncommercial conference season, FER has scoured through the agendas and interviewed the planners of the summer’s events for college and university, healthcare, K-12, business and industry and correctional foodservice operators. Many of the 2019 conferences promise faster-paced speaker formats and insights on topics ranging from the design process to sustainability to technology. If purchasing or upgrading kitchen equipment or ...
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Editor's Take: Conference Calls

By Kent Hamaker posted 06-03-2019
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June 1, 2019  Kelly Killian June kicks off  the noncommercial national conference season in earnest, and this year’s event offerings for college and university, hospital, K-12 foodservice operators and more promise faster-paced speaker formats and insights on topics ranging from the design process to sustainability to technology. A few to note: Association for Healthcare Foodservice, Aug. 6-8, Scottsdale, Ariz. AHF has introduced a new session format called FISH (Food Innovation Service Hospitality) Talks. The first such "talk" will focus on sustainability—including how healthcare foodservice operators can meet sustainability goals and reduce food ...
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Hospital launches food pantry to combat patients’ food insecurity

By Kent Hamaker posted 05-31-2019
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UNC REX partners with Food Lion and food bank to provide healthy groceries Amanda McCorquodale   |   Mar 01, 2019 Inspired by similar programs at hospitals from around the country, UNC REX in Raleigh, N.C., opened the UNC REX Healthcare Food Pantry Nourished by Food Lion Feeds in November. “We realized that there's some patients that may have to choose between medication and food, and we just want to make sure that our patients weren't faced with those decisions,” says Tara Freeman, manager, UNC REX Food Panty. “By opening a food pantry, we could care for our patients once they leave the hospital.” According to a recent report by the American ...
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FER Management Excellence Awards

By Kent Hamaker posted 05-20-2019
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Cynthia Clampitt ,   Rita Negrete-Rousseau, ,   Michael Sherer , and   Rob Townsend What makes a company  or organization exceptional? Hiring the right people, providing a culture in which they can thrive and letting them not just do their jobs, but excel at them. And without exception, well-run companies and departments have strong leaders who understand that their team members’ “job” is taking care of customers— whoever those customers may be. These are the common threads we found in the seven honorees for the  FER  2019 Management Excellence Awards.... Management Excellence Noncommercial Operator University of California San Francisco ...
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One On One With: Hospital food pantry

By Kent Hamaker posted 05-14-2019
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In our latest edition of Food Management’s podcast, we speak with Jim McGrody of UNC REX Healthcare about starting a food pantry and creating a culture of culinary excellence at a hospital. Becky Schilling   |   May 13, 2019 Editor’s Note : Welcome to One On One With, Food Management’s podcast. Every two weeks we’ll share an intimate conversation between an FM editor and an industry icon or thought leader. We’ll cover topics from hiring, new concepts, consumer trends, management and menu development. Or hear how an operator is increasing participation or meeting changing customer expectations. These one-on-one interviews provide peer learning ...
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2019 Top Achiever—Operator: Angelo Mojica, Senior Enterprise Director Food and Culinary Services, Johns Hopkins Health System

By Kent Hamaker posted 04-15-2019
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Published: April 1, 2019   Written by   Caroline Perkins Johns Hopkins ’ patients, employees and visitors benefit from Angelo Mojica’s vision. His lifelong love of food comes through loud and clear in his role as a healthcare operator. But, he might have taken a different career path if it hadn’t been for his brothers. As the middle of five boys, Mojica grew up in the projects in Brooklyn, N.Y., where survival meant being tough. Mojica loved shopping and cooking with his mother. When he turned 16, he wanted a set of pots for his birthday. To this day he remembers the bruises his older brothers gave him when they learned Mojica had asked for pots. ...
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Reading Hospital's Marge Kipe looks back on her foodservice career

By Kent Hamaker posted 04-09-2019
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By  Benita Gingerella  on Apr. 03, 2019 Marge Kipe came to Reading Hospital in West Reading, Pa., as a clinical dietitian in 1977. Since then, she has held numerous roles on the nutrition and dietetics team, finally becoming the hospital’s foodservice director, a position she’s held since 1987. This year, she plans to retire.  FoodService Director  talked to her about how her role has evolved through the years and what tips she has for other operators. Q: How has your role as foodservice director changed over the years? Back in the day, when you came in the morning you had to call vendors and you had to make sure there would be food for tomorrow’s ...
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Hospital’s retail cafe rewards healthy choices with price cuts

By Kent Hamaker posted 04-03-2019
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A new food court offers plenty of options, from composed salads to pizza, including meatless options every day at each station. Mike Buzalka  |  Apr 01, 2019 The multistation retail café in the Johns Hopkins Bayview Medical Center complex in Baltimore not only features seven modern cuisine stations emphasizing customization and to-order preparation, but they also promote healthy and plant-based dining through both the menu approach and the pricing structure. Healthy dining is encouraged by offering discounts based on the meal components chosen by customers while plant-based dining goes beyond the “Meatless Monday” approach of single-day promotion ...
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