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.

Issue link:

Contents of this Issue


Page 63 of 92

AUGUST 2019 FOODSERVICE EQUIPMENT & SUPPLIES 61 time to place the plate onto the tray. The equipment allows Mercyhealth staff to offer exten- sive room service menus with many options. For breakfast, patients can order omelets, pancakes and breakfast sandwiches. For lunch and dinner, they select hot entrees such as baked cod, roast turkey, stir-fry with rice, chicken or vegetables, as well as simmered beef tips over egg noodles, roast beef, chicken fajitas, roast pork, housemade meatloaf, Atlantic salmon with dill and grilled chicken Parmesan. Sides of mashed potatoes, baked and sweet potatoes, rice and vegetables are always available, in addition to build-your-own sandwich options. The menu also features four soups daily; entree salads such as grilled chicken salad, mandarin orange chicken salad and a chef's salad; grilled burgers and sandwiches; individual pizzas; pasta dishes; and desserts such as pudding, ice cream, gelatin and cookies. When the tray is ready for delivery to a patient, a staff member scans the barcode on the ticket, places the tray into a cart and sets a 10-minute timer. One of three tray passers delivers the cart to the patient „oors after that 10-minute window, even if there are only a few trays set for delivery. "This is to ensure food is delivered in a timely manner and served at the proper temperature," says Shelley Anderson-Beatty, co-director, Food and Nutrition Services. "We're delivering about 120 trays to patients per meal from 6:30 a.m. until 7 p.m.," Anderson-Beatty says. "Our goal is to deliver the trays within 45 minutes after patients call in their orders." Food and nutrition staff deliver the trays. Nurses pick up trays after patients "nish their meals and take them to a soiled utility area on each „oor. Dishwashers pick up the soiled trays and deliver them to the dishwashing area. Café Merci When customers enter the cafe, they see dramatic signage and colorful food presentations at the stations. "This destination retail site using state-of-the-art technology is based on a modern concept that includes a market-style appearance, menu items focused on healthy eating and well- ness, and an operational design that allows customers to move through the space quickly to get to a variety of entree stations," Guyott says. Typically, customers consist of 80 percent employees and 20 percent hospital visitors. Café Merci sees nearly 350 transactions during lunch, the busiest meal period. "We wanted to serve fresh, healthy food to custom- ers but knew we had to get people in an out as quickly as possible because they have only 30 minutes for lunch and a short time for breaks," Kraemer says. "We wanted to offer a diverse menu, but we had to make the opera- tion versatile without adding a lot of staff at each station." "To speed service at lunch, we recommend that most menu items are made just in time or to customer „ow versus on-demand," Guyott says. "The menu „uctuates daily to keep the con- cept fresh in the eyes of customers. We recommend that operators consider how many labor-intensive choices are offered per meal based on customer needs and staf"ng available. A very large menu that is 80 percent made to order will create longer wait times, which is unacceptable at lunch when the majority of hospital staff only have 30 minutes for lunch. "We understand that demand varies at different times of the day, with morn- ing, evenings and weekends bringing in much lower customer volume," Guyott adds. "Because of this, the retail space needs to be able to „ex up and down based on its volume. We consolidate stations so they can be staffed higher during lunch and operated self-serve in the evenings and on weekends." To gain another advantage, hot food stations that require the most backup were placed the closest to the kitchen. The Rippe team also tucked About the Project Mercyhealth: Mercyhealth is a multiregional health system with more than 850 employed physician partners, 7 hospitals and 85 primary and specialty care locations. The system serves 55 northern Illinois and southern Wisconsin com- munities. Mercyhealth was the first fully integrated health system to receive the Malcolm Baldrige National Quality Award. Mercyhealth's Javon Bea Hospital and Physician Clinic – Riverside: This facil- ity is a 6-story, 194-bed regional tertiary referral hospital. It's also a state-desig- nated regional perinatal center for an 11-county region in northern Illinois and a 4-county region in southern Wisconsin. The building features a 4-story specialty physician clinic. Scope of project: Kitchen, room service, Café Merci and Coee Creations Size: Campus, 563,000 sq. ft. • Hospital: 481,245 sq. ft., which includes the 17,000-sq.-ft. kitchen, retail market and dining room • Clinic: 81,755 sq. ft. • Rooftop healing garden: 44,019 sq. ft. Hours: Room service: 6:30 a.m. to 7 p.m.; Café Merci, 7 a.m. to 7 p.m.; Coee Creations, 7 a.m. to 5 p.m. Mon. to Fri. Menus: Room service: Fish, meat and vegetarian entrees and sides. Café Merci: Six stations oer everything from breakfast omelets to made-to-order stir-fry creations. Notable items include Alaskan white ale battered cod sandwiches and hearth oven pizzas. Guests can additionally opt to visit the to-go area for sandwiches and salads, as well as Coee Creations, a coee and tea bar. Sta: 281 employees, including 32 full-time and 15 part-time employees Total hospital and clinic project cost: $505 million Equipment investment: $1.4 million (kitchen and retail)

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - AUG 2019