Since the University of Chicago Medical Center was completing a floor-to-ceiling redesign and expansion of one of its patient kitchens after just one year, the project proved a chance to perfect. “Even down to the tiniest details, I feel like we got things right,” says MaryPat Severns, Aramark resident director of food services at the university.
Upgrading the space from a rack dishwasher to a flight model means washing moves much faster. Two employees are dedicated to scraping, clearing, loading and unloading dishes.
In the kitchen’s previous design, some drains were tough to reach, making pest control a potential issue, Severns says. Her tip to operators: Make sure your flow is easy to maintain, as well as efficient.
The U.S. Department of Agriculture (USDA) and its partners have announced the first round of grant recipients for the program, which aims to support projects intended to strengthen the supply chain for school foodservice programs.
Metz has teamed up with its corporate partners to elevate office culture through food. Westfield Insurance in Ohio and Erie Insurance Group in PA have spearheaded the initiative.