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Healthcare dining trending: Compass One Healthcare gets feedback on meal services; Centra Lynchburg General Hospital's hydroponic farm

A problem-solving renovation at the Carle Foundation Hospital lobby and more were also popular this month

Holly Petre, Assistant Digital Editor

January 30, 2020

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This month, Chad Matrana, a Commander's Palace alum who was recently hired executive chef at Woman’s Hospital in Baton Rouge, explained how he's bringing fine dining to the healthcare setting.

Compass One Healthcare has begun using MyRounding, a piece of technology that allows hospital food service managers to enter data while making rounds with patients. This digital software is a game-changer for hospital patient meal service as it gives real-time feedback. 200 Compass One accounts currently use MyRounding as part of the pilot program as part of Compass One Healthcare’s Positive Impressions program, which emphasizes the importance of creating a favorable impression with patients by providing the best possible experience during their hospital stay. Find out more about the revolutionary software.

In Virginia, the Centra Lynchburg General Hospital installed a micro-farm unit from vendor Babylon in its cafeteria last November and has already harvested about a hundred pounds of lettuce, primarily for use on its salad bar. Patients have noted that "there’s a fresh, crisp taste to the lettuce" according to Timothy Schoonmaker, system director and executive chef for Centra Culinary Creations, which operates dining at Centra Lynchburg Hospital. Find out how they're using this resource.

Read more about the healthcare trends this month.

About the Author

Holly Petre

Assistant Digital Editor

Holly Petre is a digital editor for Nation’s Restaurant News as well as the host of NRN’s podcast, Extra Serving, and producer for Informa Restaurant and Food Group’s other three podcasts, One On One by Food Management, Off the Shelf with SN and In the Kitchen with Bret Thorn. Holly holds a Bachelor of Fine Arts with a concentration in Sculpture, fibers and Material Studies and Ceramics from the School of the Art Institute of Chicago. A native New Yorker, Holly enjoys her place on staff as the resident pop-culture expert and millennial with a sassy attitude and great sense of style.

Holly Petre’s work on Nation’s Restaurant News and Restaurant Hospitality often covers marketing and trends, either aimed-at or examined-through the millennial mindset. Holly is responsible for introducing TikTok and Twitch to NRN and RH readers as well as explaining terms like “Karen” to staff and readers alike. She also spends her time on staff trying not to make every headline a pun.

Holly Petre hasn’t spoken at any events or on panels, but she is readily available with a killer shoe wardrobe and several witty quips.

 

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