Aramark Healthcare+ leans into BBQ Throwdown competition to engage both chefs and diners

Aramark Healthcare+ knows how to get both diners and employees excited about a competition. The healthcare division of the foodservice giant held a BBQ Throwdown at six different hospitals in the Endeavor Health System. It was successful in its efforts to bring excitement to both diners and the culinary teams themselves. 

“The culinary teams got really excited when we announced it in June,” said Brian Steward, system executive chef at Endeavor Health, Aramark Healthcare+, in a statement.  “They collaborated and planned their menus and in mid-July we started running one team’s dish each week at all six hospitals. We received great feedback from our clients and customers.”

Each dish was served with promotional material letting diners know which chef and hospital it originated from. Customers would then vote weekly on each dish and the results were tallied at the end. 

The winning dish was created by the team from Glenbrook Hospital, in Glenview, Illinois, which served up pulled pork and chicken sliders with smoky chipotle mac and cheese, spicy collard greens and corn on the cob. The chefs who created this dish were Chefs Raymundo Torres, Richard Wong and Isidro Pareder. 

Second place went to Swedish Hospital in Chicago, Illinois, which served baby back ribs with corn on the cob and a baked potato on the side. The chef behind that dish was Sam Jimenez.

And rounding out the top three was Northwest Community Hospital, in Arlington Heights, Illinois, which served up jalapeno-peach BBQ chicken sandwiches with roasted potatoes. Chef Santiago Garcia-Avalos was the chef behind that dish. 

Excitement, both from employees and guests surrounding the competition inspired Aramark Healthcare+ to plan another competition in the fall.

“The culinary teams and customers had so much fun with the BBQ Throwdown, we planned a tailgate-themed competition that will start in October,” said Steward.