Hospital Power Players: NewYork-Presbyterian

2. NewYork-Presbyterian, New York

Licensed Beds: 2,262*
Management: Self-operated
Foodservice Head: Michael Williams, director of food & nutrition
Avg. Daily In-patient Census: 2,157
Avg. No. In-patient Meals/Day: 6,471
No. of Retail Dining Outlets: 10
Total Annual Retail Sales: $7.8 M
Dining/Nutrition Services FTEs: 565

NewYork-Presbyterian Hospital utilizes cook-chill systems, cook-serve systems, point-of-service systems and on-demand (room service style) dining systems across its six campuses. Over the past couple of years, it has worked to remove all Styrofoam products from patient meal services and retail outlets and has also significantly increased the healthy options offered in retail outlets through its NYP BeHealthy wellness program.

Across sites, it offers quarterly cooking demos where one of its executive chefs teams up with a registered dietitian to create a healthy meal for the attendees. To better educate future doctors, it offers guided kitchen tours and interactive nutrition lectures to third-year medical students during their medicine clerkship. Earlier this year, it also started a program that offers healthy meals to the parents of its pediatric population.

*includes NewYork-Presbyterian Hospital/Weill Cornell Medical Center and Morgan Stanley Children's Hospital