National Culinary Review

Four years ago, only about 40% of patients at Rex Healthcare, Raleigh, N.C., rated the foodservice quality as “excellent,” according to Jim McGrody, director of food and nutrition. But over the past year, an average of 90% of patients awarded the “excellent” rating, he says.

Among the “little extras” that help earn high ratings are fresh tea with petits fours served bedside at 3 p.m.; fresh flowers delivered to patients once a week; and the mealtime option of pepper freshly cracked from a peppermill at bedside.

Across hospital foodservice today, patient-friendly foodservice is earning respect where foodservice professionals work. “Hospital administrators recognize that great food served when the patient wants to eat it—and great hospitality service—directly correlates to a patient’s overall satisfaction,” says Lynne Eddy, assistant professor of business management at The Culinary Institute of America, Hyde Park, N. Y.

Jason Barlow, vice president of offsite clinical/support services for Saint Francis Hospital, Poughkeepsie, N.Y., thinks that increasingly, people may choose their hospital based on more than just the medical care.

A Thai rice-noodle salad served in a Chinese-food takeout box at Overlake Hospital.

“Most people nowadays expect pretty good medical care, and, thus, where they choose to go hinges to a larger extent on the amenities, such as interesting menus, trained chefs, hotel-like atmosphere,” he says.