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Morrison Healthcare & Mayo Clinic: Building A Global Food And Nutrition Program
News and Press
Learn more about the people, strategies and innovations that help us deliver better experiences.
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Lancaster General Hospital named “Facility Design Project of the Month”
Penn Medicine Lancaster General Hospital (LGH) in Pennsylvania, part of the Penn Medicine health system, radically transformed its foodservice. Partnering with Morrison Healthcare, the change is part of a $82-million-plus overall hospital expansion and renovation . The
project included bulk storage on the basement level, a main kitchen with a patient room service area, and Central ‘Table Eatery, a food hall-style dining space. (Article begins on pg.45) [more] -
10 Stealable ideas operators shared in 2024
Onsite operators are full of ideas and this year, they shared quite a few tips and tricks to help with food waste, labor, engaging diners and more. The Morrison Healthcare team at OhioHealth Riverside Methodist Hospital in Columbus, Ohio increased their patient satisfaction score up from 2% to 99% in 5 years by implementing some of these strategies. [more]
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Kitchen Collaborative: “Jay Z” Ziobrowski, CEC - Creating modern menu items that are too tempting to resist
Whether in his professional role as Corporate R&D Chef at Morrison Healthcare, training and teaching colleagues and customers alike, or when cooking for friends and family or when accepting recipe development challenges like Kitchen Collaborative, “Jay Z” Ziobrowski has a singular goal: to persuade diners to shake off their food fears and try something new, gaining knowledge, awareness and the delights of flavor sensation in the process. [more]
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Gourmet meals at a hospital? Yup. They now are available in Columbus. And we tried some
Clayton Knapp is the system executive chef for Piedmont Columbus Regional. He said the patient menu the Piedmont hospitals had been using was about 10 to 15 years old. Knapp said Morrison Healthcare, the group that runs the food side of the Piedmont Columbus Research and Development team developed a new menu for patients, divided into four main diets: regular, renal, heart healthy and diabetic. [more]
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Chefs are moving out of restaurant kitchens in search of work-life balance
After years executing high-end menus and working weekends past midnight, skilled chefs are finding creative fulfillment in more flexible and rewarding ways. Chef Josh Thomsen talked with Restaurant Business about his experience in fine dining and moving into healthcare, saying “I’ve been allowed to blossom, be creative and prosper. In the end, it’s all about nurturing people through food.” [more]
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Go behind the scenes, see recent changes to food, menu at Piedmont Columbus Regional
Piedmont Columbus Regional recently overhauled the menu and food options for patients. Among the new dishes is a Southwestern Carnitas Bowl, Lemon Ricotta Pancakes, and Lowcountry Shrimp & Grits. Check out the changes, and learn more here. [more]
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