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Take a photo tour of the new dining program at Mary Free Bed Rehab Hospital

Mary Free Bed Rehabilitation Hospital recently debuted its first in-house patient dining and retail café operations. Here’s a pictorial look.

Mike Buzalka, Executive Features Editor

May 4, 2021

9 Slides
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Until the end of last year, Mary Free Bed Rehabilitation Hospital had depended on an adjacent facility, Mercy Health St. Mary’s Hospital, with which it has no other formal affiliation, to provide it with patient meals, which were transported over three times a day—fortunately, there is a covered connecting corridor! That’s because Mary Free Bed had no food production facilities of its own.

Neither did it have an onsite retail dining venue, so staff would patronize the dining options at St. Mary’s.

Not anymore.

Not only did Mary Free Bed debut a new production kitchen and in-house patient meal service last December but also at the beginning of May it launched its new retail café, featuring four serving stations plus an extensive grab-and-go section. For more details, go here.

The new patient and retail dining operations, managed by Unidine, feature almost completely scratch-made selections that offer variety and healthful nutritional profiles. Here is a quick look at the facilities and some of the menu options.

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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