Foodservice Equipment & Supplies

AUG 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 31 of 104

AUGUST 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 29 While building their retail business, several hospital foodservice opera- tors also use portions of their display kitchen space for skills-based training for hospital employees and community members. Digital screens display chefs' actions captured by video cameras set up at stations. Dietitians often con- tribute nutrition advice during these presentations. "We're seeing healthcare dining facilities become more experi- ence-oriented, similar to operations in higher education and corporate dining," says Kathleen H. Seelye, FFCSI, LEED AP, CEO, Ricca Design Studios in Greenwood Village, Colo. "In addition to opening their facilities for skills- based training, healthcare foodservices are reaching out into the communities to educate people about food as medi- cine and how to practice preventative care. In the future, medical services and foodservices aren't going to be limited to hospitals and doctors' offices. They will be part of the urban and suburban environment." Foodservice for Long-Term Care Foodservice directors at long-term care and senior living facilities must also keep customizing their dining opera- tions and selections while offering a va- riety of food options to keep residents satisfied. Like other parts of the health care foodservice industry, cost control is important here, too. At The Garlands in Barrington, Ill., residents can choose between four restaurants and a cafe, each with a distinctive menu that pleases senior residents. Director of Hospitality Istvan Abdai and his team also offer chef- catered meals at home for residents in the independent living area. Residents who belong to The Garlands Wine Club visit local wineries, enjoy monthly tastings and learn about pairing wines with food. At Pennswood Village in Newtown, Pa., exhibition cooking proves success- ful in promoting interaction between the residents and culinary staff. "We are taking our action station in the main dining room and moving it to other dining rooms as well to encourage a higher level of engagement among residents and staff," says Mary Cooley, LDN, director of Dining Services. On the following pages, several best practice stories illustrate how health- care foodservice directors and their teams are responding to challenges to balance customer satisfaction and cost- effectiveness. Foodservice equipment supports their goals to improve menu quality, reduce labor and increase staff efficiency, and contribute to sustainable practices. FE&S ™ CARBON CURE Just What the Doctor Ordered for Carbon & Grease Removal. INTRODUCING Non-Caustic Foaming Cleaner FAST-ACTING Quickly emulsifies carbon and grease build-up. Rinses clean in as little as 5 minutes. NON-CAUSTIC Won't burn skin. No protective apparel needed. MINIMAL ODOR COMPETITIVELY PRICED Distributed by: FRANKLIN MACHINE PRODUCTS We Wrote the Book on Kitchen Parts and Accessories ™ 800-257-7737 • FMPONLINE.COM ©2017 Franklin Machine Products A V A I L A B L E E V E R Y W H E R E

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