Foodservice Issues

Spotlights the challenges and opportunities that impact the application of foodservice equipment and supplies in the real world including green and energy efficiency concerns, foodservice equipment concerns, the impact of technology on foodservice, and the state of the foodservice economy.

Healthcare Foodservice Strategic RX

Balancing customer satisfaction and the bottom line means operators walk a tightrope as they apply a cornucopia of ingenious solutions to persistent challenges.

Healthcare Foodservice Best Practices

Healthcare foodservice directors apply strategies in response to their administrators' mandates. Those strategies reach far into all facets of their department, including patient services, retail operations and labor management. They must find a balance between keeping customer satisfaction high while containing costs to meet healthcare executives' financial performance goals.

Room Service Scores High at Captain James A. Lovell Federal Health Care Center

The Captain James A. Lovell Federal Health Care Center (FHCC) partnership with the U.S. Department of Veterans Affairs (VA) and the Department of Defense (DoD) formed the nation's first single, fully integrated federal healthcare facility. In addition, the FHCC contains Naval Health Clinic Great Lakes and community-based outpatient clinics. In total, the FHCC cares for nearly 67,000 eligible active military members, their family members, military retirees and veterans each year.

From-Scratch Cooking Boosts Customer Satisfaction and Lowers Costs at Legacy Retirement Communities

Keeping customer satisfaction high while keeping costs down challenges all health care dining professionals. At 652-resident Legacy Retirement Communities in Lincoln, Neb., Robert J. Darrah, CDM, CFP, CHC, director of Dining Services, tackled the seemingly contradictory expectations by transitioning his department to a scratch-preparation kitchen.

Food Truck Focuses on Satellite Buildings Without On-Site Meal Options at Centra Health

Many employees at outlying buildings at Centra Health in Virginia don't have access to on-site food venues. The nutrition services department sends a food truck to their locations. The mobile cafe resides at Virginia Baptist Hospital, two miles away from the "mother ship" hospital Lynchburg General. Virginia Baptist's campus provides a designated place to park, clean and stock the truck.

Fresh For You Market Adds Grocery to Sidney & Lois Eskenazi Hospital

Taking a wellness and lifestyle approach to healthcare, 315-bed Sidney & Lois Eskenazi Hospital in Indianapolis, part of Eskenazi Health, entered the grocery business in June 2017. The Fresh For You Market at Eskenazi Health, a 450-square-foot space, attaches to the Ingram Micro Mobility Marketplace, the main casual-dining operation on the Eskenazi Health campus. Customers enter through the Ingram Micro Mobility Marketplace or an outside entrance. Both operations open at 6 a.m. and close at 2 a.m. daily.

Healthy Selections+ at Geisinger Health System

Danville, Penn.-based Geisinger Health System's foodservice department's introduction of Healthy Selections+ (HS+) not only encourages customers to eat healthfully but introduces them to options many have never experienced.

A Focus on Nutrition as Medicine Despite Staff Reductions at Hendricks Regional Health

Cost containment initiatives at 160-bed Hendricks Regional Health in Danville, Ind., forced Martha Rardin, MSM, RD, CD, FAND, director, Nutrition and Dietetics, to make a tough decision. "We had to make staff reductions so I voluntarily reduced the cook-to-order station's operation from daily to about once a week so we wouldn't have to cut back on patient services," she says.

A 2.2-Acre Garden Serves as A Teaching Tool and Supports Culinary Operations at St. Jude Children’s Research Hospital

Sitting on the western edge of campus, a 2.2-acre garden at the 55-year-old St. Jude Children's Research Hospital in Memphis, Tenn., serves as a teaching tool for patients and their families. The garden also provides food for the hospital's culinary operations and serves as a venue for fundraising events such as the St. Jude Garden Harvest.