News & Press
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Pop Goes the Restaurant
Posted: 10/27/2017Pop-ups—temporary concepts that pop into diners’ lives and then disappear just as quickly—have been trending in the restaurant industry for years. Now, Morrison is bringing them to healthcare.
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The Chef in Shape
Posted: 10/24/2017Joshua Ingraham is the face of fitness for chefs. As the Morrison Healthcare System Executive Chef at the Cleveland Clinic Main Campus, he blends his passion for health and fitness with his flair for creative and delicious food, becoming a major factor in the transformation of what we typically consider hospital food.
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Data: Surprising factors in how patients perceive hospital meals
Posted: 10/19/2017It’s not just about the food: Study finds service-related elements such as order accuracy, timeliness of delivery and courtesy of staff greatly impact patients’ perceptions of the overall quality of their food experience.
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This Chef Has a Six-Pack and His Own Healthy Cookbook
Posted: 10/19/2017Executive Chef at the Cleveland Clinic, Joshua Ingraham is the 2017 Men’s Health Magazine Ultimate Guy Runner-up. Ingraham is a former MLB and NHL chef who has also authored a children’s cookbook that aims to encourage kids to develop healthy eating habits. Read his story in his own words.
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With Hospital Food It's All About Delivery
Posted: 10/11/2017Hospital patients who had good dining experiences were also more likely to provide optimal ratings for overall food quality than patients whose expectations were not met, study finds.
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New Research Identifies Key Drivers of Patients’ Perception of Food Quality, Links to Patient Experience
Posted: 10/10/2017Compass One Healthcare-Press Ganey Release New Findings to Guide Better Patient Experience
ATLANTA, GA (October 10, 2017) – New research conducted by Compass One Healthcare and Press Ganey identifies the key drivers of patients’ perception of food quality and provides actionable insights on how to improve that element of the patient experience. In the recently released white paper, “Food for Thought: Maximizing the Positive Impact Food Can Have on a Patient’s Stay,” findings demonstrate that patient perceptions of hospital food are heavily influenced by the patient’s full food service experience, not just the food alone.
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