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Tuesday, January 07, 2014 

Not your mama's hospital tapioca pudding....

Restaurant News is reporting that hospitals are upping their foodservice with improved dining experiences.
“The trend in restaurants is that folks are trying to cater menus to healthier, fresher options, and given that we’re in health care, it was important for us,” said Gina Weldy, vice president of real estate for Northwestern Memorial. “In the work environment we’re in now, people eat three meals a day near the office. These concepts give us the ability to offer that.” 

Those objectives for the hospital align nicely with a fast-casual restaurant’s operating conditions, Matros said. 


“I like that it’s a 24-hour environment,” he said. “While we’re not 24-hour, there are people [at the hospital] all the time, during [our] breakfast, lunch, dinner and snack [dayparts]. For the people working the midnight shift, their breakfast might be at 7 o’clock. It’s not just doctors and nurses, either. There are lots of support staff, biotech sales reps and pharmaceutical sales reps.” - NRN
We here in Santa Barbara know that Cottage Hospital has some terrific food served up at a seriously good price and, in addition, are trying to source local.  (If you have a back issue of Edible Santa Barbara from Spring of 2011, look for the article on Cottage's Farmers Market. 

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