Best Station/Unit Concept: Manna, Castle Rock (CO) Adventist Hospital

What makes Manna innovative is its multi-platform function, combining a patient room-service operation, a full-service restaurant and a convenience store outlet offering quick food and beverage choices, all with a single production area that avoids equipment duplication, streamlines labor usage and produces high-quality meals for all categories of customers.

Manna was conceived three years ago as part of the brand new Parker Adventist hospital in Castle Rock. Administrative expectations included drawing members of the community to dine there, maintaining patient room service dining and providing staff members with a quick, convenient onsite dining option—all in a cost-effective manner.

The model was hotel foodservice where the onsite restaurant and room service run off the same line. Rather than a multi-station servery, Manna uses one main production area to streamline labor, avoid equipment duplication, and minimize the number of chefs. Construction and equipment cost was $2 million.

The use of an iPad ordering system working off the Cloud allows orders to be taken at table- and bedside and tickets printed remotely for quick turnaround. Staff who want quick meals can pre-order and pick up at a specified time as the Manna Market c-store outlet offers selections like homemade soup, pizza, grab-and-go sandwiches/salads and baked goods.

Located at the front entrance of the hospital, the 138-seat Manna (90 inside, 48 outside) encourages walk-ins, which constitute around 60% of the business, while an adjacent 13,000-sq.ft. garden produces fresh ingredients during the growing season.

Project Team:

Lisa Poggas,
MS, RD, Nutrition Services Director, Parker & Castle Rock Adventist Hospitals
Daniel D. SKay,
Nutrition Manager/Executive Chef, Castle Rock Adventist Hospitals
Adam Freisem,
Chef de Cuisine, Manna Restaurant at Castle Rock Adventist Hospital
William “Billy” Inman,
President, Inman Foodservices Group LLC
Rick Palmer,
VP-Healthcare Services, Inman Foodservices Group LLC
Aurilio Posada, Sr.,
Architect, Hunton Brady Architects
Ashleigh Pfluger,
Interior Design, PJNG Partners
Tyler Clement,
Tabletop Sales, Elevation Foodservice
GE Johnson,
Denver (General Contractor)