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Providing hospitality during coronavirus at a New Jersey hospital

Hunterdon Medical Center’s Angela O’Neill shares her story of operational changes and finding solutions for service.

Becky Schilling, Group Content Director/Editor-in-chief

April 16, 2020

Angela O’Neill, director of nutritional services at Hunterdon Medical Center in New Jersey and the team try to do the little things with food and service to bring a bit of hospitality to doctors and nurses during coronavirus.FangXiaNuo / iStock / Getty Images Plus

Each night at 7 p.m., you can hear applause and cheering comes from the rooftops and out the windows of apartments in New York City. That celebration is in appreciation for the healthcare workers, who every day are on the front lines of the fight against coronavirus.

And while many are focused on the nurses and doctors in hospitals, there are others doing their part by feeding patients and staff—the food service employees.

Earlier this week I had the privilege of speaking to Angela O’Neill, director of nutritional services at Hunterdon Medical Center in New Jersey. Angela and I have been friends for a while, and she’s one of the most giving people I’ve ever met. She’s always there to lend a helping hand, just one of the many qualities that makes a great leader in hospitality.

Angela said about half of the patients at the hospital are either COVID positive or awaiting results of the test, which means operational changes had to take place to ensure the safety of all staff. From reworking the room service delivery model to changing to disposables (when they can be purchased), Angela and her team have continued providing service to the patients and staff. And even in the time of coronavirus, Angela and the team try to do the little things with food and service to bring a bit of hospitality to doctors and nurses during this trying time.

Related:Stories from the front lines: An Indiana K-12 food service director’s story of feeding kids during the coronavirus crisis

Here’s Angela’s story.

Have a story to share? Email me at [email protected].

About the Author

Becky Schilling

Becky Schilling

Group Content Director/Editor-in-chief

Becky Schilling is Food Management’s editor-in-chief, and the group content director for Informa’s Restaurants and Food Group, managing editorial for digital, print and events for Nation’s Restaurant News, Restaurant Hospitality, Food Management and Supermarket News media brands. Becky holds a bachelor's degree in journalism from Texas A&M University and a master's degree from the Medill School of Journalism at Northwestern University. Before joining Food Management in 2014, Becky was with FoodService Director magazine for seven years, the last two as editor-in-chief. Becky is a history nerd and a sports fanatic, especially college football—Gig'em Ags—and tennis. A born and raised Texan, Becky currently resides in New York City.

Becky Schilling’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), foodservice menus, operational best practices and innovation.

Becky Schilling is a frequent speaker at industry events including The Association for Healthcare Foodservice (AHF), The National Association of College & University Food Services (NACUFS) and The Society for Hospitality and Foodservice Management (SHFM).

Becky Schilling’s experience:

Group Content Director, Informa Restaurant & Food Group (Feb. 2020-present)

Editor-in-chief Food Management (Nov. 2014-present)

Director of Content Strategy & Optimization, Informa Restaurant & Food Group (March 2019-Feb. 2020)

Editor-in-chief, Supermarket News (April 2019-March 2019)

Executive Editor, Supermarket News (July 2016-April 2017)

Editor-in-chief, FoodService Director magazine (March 2013-Oct. 2014)

Managing Editor (FoodService Director magazine (March 2012-March 2013)

Associate Editor (FoodService Director magazine (Nov. 2007-March 2012)

Contact Becky Schilling at:

[email protected]

@bschilling_FM

https://www.linkedin.com/in/becky-schilling-39194ba/

See more from Becky Schilling

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