Foodservice Equipment & Supplies

AUG 2019

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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THE ROTATOR | MARRAFORNI.COM | 888.239.0575 Provide creative, healthy and cost-ef- fective food options to your patrons. No need to hire highly-qualified chefs. Our easy to use rotating deck ovens assist in efficiency in training, labor costs savings and low shrinkage rates. Contact us today! WE CREATE.WE INNOVATE. Thanks to our easy to use touch screen operated auto on/off Thanks to the industry low 84,000 REDUCE LABOR COST ENJOY ENERGY SAVINGS VERSATILE | ENERGY EFFICIENT | CONSISTENT AN ON-SITE DINING SOLUTION! or organic tofu." The same holds true for the Mexican rice bowl, which starts as a vegetarian dish with optional add-ons such as marinated chicken and beef barbacoa, and the Indian curry bowl, which starts as a plant-based dish with optional add-ons such as chicken, salmon or tofu. Looking ahead, Oliver says newer order-placement technologies such as TV- and tablet-based systems may fac- tor into UCLA Health's room service plans. But with a high percentage of patients for whom using handheld devices is challenging, being able to simply dial down for room service is, for now, just what the doctor ordered. Johns Hopkins Health System's On-Demand Hotel-Style Room Service Angelo Mojica, a 2013 IMFA Silver Plate Award winner who joined Johns Hopkins in 2016 as senior director of Food and Culinary Services, is a long-time proponent of hotel-style room service in healthcare. Introduced more than 5 years ago, the Johns Hopkins At Your Request program is available on- demand in all 6 hospitals, which together serve roughly 6,000 patient meals per day. Previously, Mojica oversaw the Restaurant Delivery room service program at UNC Health, where he served as director of Nutrition and Food from 2005 to 2015. "There are a lot of reasons why on-demand, restaurant-style room service is much better than traditional tray service, for which patients typically place orders today for what they'll be served at set mealtimes tomorrow. When we did that type of preordered meal service, we ended up wasting money in the long run," Mojica says. "When meals were deliv- ered, the patient might be out at a procedure, sleeping, not feel- ing well or no longer in the mood for what they ordered. A lot of things can change in a hospital overnight: Patients can move to different rooms, their conditions might change and they're The At Your Request program at Johns Hopkins oers patients freedom to choose from among roughly 25 entree selections that sta prepare to order in central kitchens at each of six hospitals. Menus include traditional comfort foods along with chef- inspired, upscale, restaurant- style dishes. Photo courtesy of Johns Hopkins Health System HOSPITAL HOSPITALITY: Room Service Delivers

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