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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46 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2017 BEST HEALTHCARE FOODSERVICE PRACTICES EXCEPTIONAL FOOD OFFERINGS in Retail and Patient Services at JPS Health Network D isplay cooking brings lively interaction to the JPS Health Network in Fort Worth, Texas. The JPS Cafeteria brims with activity as staff prepare stir fry and lo mein on the Mongolian grill, made-to-order pasta dishes on an induction cooktop, and bake pizza in a brick oven. "We want to move away from all stereotypes of hospital food being just ordinary and make it exceptional," says Neal Lavender, executive director of Food and Nutrition Services. The JPS Cafeteria's lunch menu also offers entree choices including a nacho bar, fish tacos, barbecue ribs and brisket, pecan crusted catfish, carne Asada and Southwestern soups. "We recently started featuring Flatbread Fridays with a variety of Italian meats and vegetarian choices, which was spearheaded by Misha Dameron, our sous chef," says Bettina Jones, retail manager, Food and Nutrition Services. Staff also prepare stir fries on a Mongolian grill. JPS Cafeteria also features menu choices such as rosemary grilled chick- en, broccoli and carrot slaw, a pasta action station, a full salad bar, miso salmon, and from-scratch soups. The criteria for each serving of healthier soups is to contain under 225 calories, less than 35 percent total fat, less than 25 mg of cholesterol and less than 600 mg of sodium. The criteria was devel- oped by the clinical RD team. KITCHEN UPGRADES A refurbished kitchen supports the cafeteria, other retail services and patient services. Completed in the fall of 2016, the kitchen's upgraded and expanded equipment includes several steamers, combi ovens, a cold merchan- diser, fryers, flattop range, steamtables, and additional hot holding cabinets. "The refurbishment provided us with more dependable, energy efficient equipment and allowed more flexibility with our menu," Lavender says. "The Misha Dameron, sous chef, cooks and assembles a made-to-order pasta dish at JPS Cafeteria. Photos courtesy of JPS Health Network, d.b.a. John Peter Smith Hospital, Tarrant County Health District; photo- graph by Kevin Fujii, JPS Health Network

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