As places of healing and nurturing, hospitals have a natural incentive to provide food that’s healthy for people and the environment in which we live. The healthcare industry is recognizing that healthy food is defined not only by nutritional quality, but how and where it is raised, grown, processed and distributed.
We are fortunate to serve our guests, caregivers, and associates multiple times throughout the day. It is important to actively engage each guest, every moment with anticipated service to excite their senses with visually appealing, aromatic and deliciously satisfying flavors. The goal for creating a core retail menu is to provide each unit manager the resources needed to Deliver Flavor with in-trend, sustainable and seasonal foods with artfully prepared recipes to drive Retail Excellence.
Morrison Healthcare leads with health and wellness. Our goal is to help patients understand that they can eat flavorfully while eating heathy. We aim to provide every patient the nutrition they need without compromising the flavor they deserve. We offer three corporate patient menus to deliver consistency in our brand, quality and cost.
Start with Morrison Retail Menu
There is a menu designed for small accounts as well.
Both menus are coordinated with patient menu.
Great Living: 1 week menu is for most acute care facilities.
Great Living: 4 week menu is for facilities with longer length of stay or as required by regulatory agencies.
Follow guidelines and work with your CEC to customize menu for your operation.
Choose sections that work with your retail layout.
Your Menu: i s for facilities with limited resources.
Why it’s important! We have a retail menu for consistency in brand, quality and cost. Using the retail menu as a base for your retail program will help you to increase your retail sales and lower your costs.
Follow these guidelines and work with your Corporate Executive Chef and clinical teams to customize your menu for regional and other local favorites. Use the training and implementation resources on MyCompass.
41 | Culinary
Culinary | 42
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