Hospital Food Goes High End (EXCERPT)

By Lisa White, Contributing Editor
Foodservice Equipment and Supplies, 8/1/2008

There's no doubt that retail foodservice programs in hospitals cater to a captive audience. Medical personnel, administrative and other staff members, in addition to many patient visitors, often spend extended periods of time at the facility. It makes sense that these customers can access a variety of quality meals throughout the day.

Today's hospital boards and foodservice directors obviously agree, since many facilities have revamped their outdated traditional cafeterias or plan an update soon. Bland and limited food choices have been replaced with seasonal menus, ethnic fare and dishes touting high-end ingredients. Gone are traditional cafeteria lines, and in their place sit state-of-the-art food courts, upscale restaurants and trendy gourmet coffee shops.

Even in this soft economy, many facilities continue to make the investment because retail foodservice represents big business in hospitals. According to The National Society for Healthcare Foodservice Management's (HFM) culinary trends survey of healthcare foodservice operators, approximately 55 percent of member survey respondents reported that retail meals represent more than half of what they serve. Of those, 57 percent report an increase in this number during the last year.

Other HFM surveys found that, not only do hospitals offer a variety of trendy, healthy and ethnically diverse menu items, but that many facilities continue to provide details on retail meals' nutritional content just as they do for patient meals. The society reports that 88 percent of the healthcare foodservice professionals surveyed have seen an increase in requests for healthy meal options at their retail dining facilities.

In addition, most hospitals employ executive chefs to oversee menu planning and development, with 83 percent using cycle menus for retail foodservice, according to HFM.

Similar to their popularity in today's restaurants, grab 'n go meals have become big business in hospitals. With longer commute times and work hours, hospital personnel seek convenient, quality options at the workplace. HFM's survey found that 53 percent of respondent facilities offer made-on-site meals for takeout.

Along with creating more grab 'n go programs, updated and upscale menus also have revitalized many hospital catering programs. HFM reports that catering trays for both small and large events are being purchased, not just by hospital employees, but also by visitors and customers.

St. Clair Hospital, for example, a 265-bed hospital in Pittsburgh serviced by Cura Hospitality, has a coffee and snack shop under construction, says Chris Vitsas, general manager. When completed, this will include a prep kitchen in back and three open-air merchandisers containing a large variety of grab 'n go products out front. Offerings will include upscale, made-to-order deli sandwiches, paninis, soup, gourmet coffee and baked goods. “Grab 'n go is big business,” he says.

When the snack shop opens at the end of the year, St. Clair's main cafeteria will undergo a major renovation. Although the details have not yet been finalized, the plan is to create updated branded concepts and replace much of the outdated equipment.

Currently, the cafeteria offers a salad bar, an entrée station, deli bar and pizza station. A floating three-week menu focuses on fresh, rather than frozen, ingredients.

Rob Coyne, St. Clair's executive chef, says the new concepts will include the Sequoia Grill, offering grilled-to-order burgers, chicken, hot dogs and fish; East Street Deli, featuring New York-style deli sandwiches and paninis; and Showcase Salads, providing a variety of fresh salad bar ingredients.

The hospital's Farm Source program, which obtains locally grown and produced food items, will run across all of these concepts, Coyne says.

Equipment upgrades also play a part of the foodservice program's renovation. Along with replacing the hood system, Coyne says plans call for updating the 35-year-old fryers, in addition to purchasing new charbroilers and tilting skillets.

“I'm also pushing for a wood-burning or open deck oven for our pizza program,” Coyne says. Hospital staff use a small conveyor oven to produce its current pizza offering, which features fresh dough. “We're currently doing a modified pizza program. A new oven will not only enhance the quality and aroma of these products, but also help expand our offerings.”