Foodservice Equipment & Supplies

AUG 2018

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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66 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2018 facility design p r o j e c t o f t h e m o n t h station and a convection oven for baking. The equipment and utilities were installed during construction. To minimize operational disruptions, one exhaust hood and the ductwork were also installed to meet future needs." The kitchen's warewashing area contains an agitating, continuous-soak pot and pan sink as well as a flight-type dish- machine that rinses and sanitizes. Carts and trays are also washed nearby. "Trays from patients and retail flow through the dish- room from soiled to clean without cross traffic," Dickson says. Patient Foodservice "To keep patient satisfaction high, we use a Morrison Healthcare-developed Patient Experience Team approach to train our staff and set standards," says Laurel Schutter, MBA, regional director for Morrison Healthcare. "A Morrison Healthcare coach and regional managers come to the AbilityLab to work with staff to maximize Hospital Consumer Assessment of Healthcare Providers and Systems (HCAHPS) scores from patients. Morrison Healthcare also developed a partnership with Press Ganey to help under- stand better what's driving patients' scores." Patient tray assembly has the flexibility to provide both scheduled meals and room service meals based on patients' needs and schedules. Staff implement Morrison's Positive Impressions program in which dining associates visit patients, take their menu orders and deliver trays. "Because the patient population is in rehab several hours a day, we picked a dining model that is tailored to the needs of the patients," Hartoin says. "We have tightly scheduled and specific meal times because patients have breakfast, go to therapy, come back from therapy, eat and move ● President and CEO, Shirley Ryan AbilityLab: Joanne C. Smith, MD ● Senior Vice President, Chief Administrative Officer, Shirley Ryan AbilityLab: Nancy Paridy ● Regional Vice President, Morrison Healthcare: Avi Pinto ● Regional Director, Morrison Healthcare: Laurel Schutter, MBA ● Director, Food and Nutrition Services, Morrison Healthcare: Katie Hartoin, RD, LDN ● Retail Manager, Morrison Healthcare: Elizabeth Barry ● Patient Service Manager, Morrison Healthcare: Prescilla Malayter ● Clinical Nutrition Manager and Assistant Director, Morrison Healthcare: Sabrina Sitkoski, RD, LDN, CSG ● Executive Chef, Morrison Healthcare: Armando Serrano ● Architects: HDR and Gensler, both in Chicago. R. Todd Eicken, AIA, senior vice president, HDR; Grant Uhlir, AIA, LEED AP BD+C, managing director, principal, Gensler; Brian Vitale, AIA, LEED AP, creative director, principal, Gensler ● Interior Design: HDR and Gensler, both in Chicago. Anne Gib- son, IIDA, NCIDQ, LEED AP, design director, principal, Gensler ● Foodservice Design Consultants: Rippe Associates, Min- neapolis. Connie Dickson, FCSI, design principal; Christine Guy- ott, RD, FCSI, principal; Amy Fick, senior project manager ● Equipment Dealer: Stafford-Smith Inc., Elkhorn, Wis.; Rick Hoagland, regional manager ● Construction: Arcardis U.S. Inc., Chicago; Michael Ver- gamini, PE, LEED AP, senior program manager; and Power Construction, Chicago; Austin Pritchard, project engineer KEY PLAYERS Cafe seating features op- tions for groups and single customers. Natural light streams in through high windows.

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