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Hospital food service has changed—drastically. Health systems have redirected their retail dining strategies to include locally sourced vendors, off-site meal ordering options, and cloud kitchen concepts amidst COVID-19 restrictions.
As new approaches continue to emerge in socially distanced dining environments, chefs are cultivating creativity in the kitchen. Augmenting from routinely designed meals to tailored, pared-down options, health systems have made creative adjustments to their menus to produce healthy meals for staff, visitors, and patients during the pandemic.
Hear from Executive Chef Rodney Fry of UCSD and Executive Chef Mick Rickerd of Spectrum Health, as they discuss menu modifications, safety precautions, and labor utilization.
This session explores:
- New service models
- Cloud kitchens
- Supply chain disruptions and more
Presented by Panelists:
Rodney Fry, Executive Chef, UCSD
Mick Rickerd, Executive Chef, Spectrum
Questions? Please email Danyella Waddell, healthcare marketing manager, or call 844.462.2673.