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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Page 67 of 92

AUGUST 2019 FOODSERVICE EQUIPMENT & SUPPLIES 65 Built in 1971, the original trayline at Atlantic Health System's Morristown Medical Center was in need of an overhaul. "We had an aging facility and patient meal and delivery system," says Emma Atanasio, RD, direc- tor of Food and Nutrition Services, Morristown Medical Center (MMC) in Morristown, N.J. She arrived at the facility in 2017 and identi‰ed patient meal service as one of the most important issues to tackle. "We wanted to improve the patient experience and take service to a new level of excel- lence. We're moving into an age in which hospitality and healthcare are merging, and patients expect more than they ever have." This overhaul was no small under- taking given the size of the medical center. MMC contains 735 licensed beds. Food and Nutrition Services provides nearly 10,000 patient meals a week in addition to 5,000 catered meals, 6,000 meal equivalents in –oor stock (sandwiches, crackers, milk and juice for patient use when the kitchen is closed) and 12,000 retail checks. After touring several hospital foodservice operations in the Northeast, Atanasio and her MMC team worked with foodservice designers at Culinary Depot in Lakeside, N.J., and manufac- turer rep group Pecinka Ferri Associates, Fair‰eld, N.J. "This was an incredibly quick project," says Joe Ferri, DMR, CFSP, chief operating of‰cer of Pecinka Ferri Associates. "We had three months. Everyone at the hospital was enthusi- astic about doing the project and we all needed to move quickly to get it done. We put in two double combi ovens on the back line to give the staff the ability to be –exible and keep cooking going through the renovation." The renovation included food pro- duction for room service as well as retail foodservices and catering. "We reno- vated without disrupting patient meal production or delivery," Atanasio says. Part of the renovation involved taking down walls and redoing the Owners: Atlantic Health System MMC administration team: Colleen McManus, chief operating ocer; Carol Jones, chief nursing ocer; Brandee Fetherman, senior nursing director; Joe D'Auria, chief financial ocer Director of Food and Nutrition Services: Emma Atanasio, RD Executive chef: C.J. Chambers Patient services manager: Jessica Micek Clinical manager: Lori Fournier Engineering: Karen Martinez, construction project manager; Sam Di Biasse, project manager Support: MMC nursing and patient liaison teams; nutrition departments at Overlook, Chilton and Newton Medical Centers Equipment dealer: Culinary Depot, Lakewood, N.J.: Eli Goldring, sales executive Manufacturer rep group: Pecinka Ferri Associates, Fairfield, N.J.: Joe Ferri, DMR, CFSP, chief operating ocer, and Joe Louis Ferri, vice president of Project Sales Key Players Menu ingredients sit in deep wells, which helps employees plate menu items quickly.

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