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Gourmet food and room service
at a local hospital?
Is this our Harrison Hospital? |
We’ve all heard the stories of how yucky hospital food is — bland, tepid, bland, tasteless — gelatinous bland globs served on a bland tray at the most inconvenient times. No salt, no pepper, no sugar, no texture, no taste. Bland. Yuck.
If you’ve ever spent any time in a hospital, you know that’s the stereotype and that it’s pretty close to reality in most hospitals. But at Harrison’s new Silverdale campus, it’s a totally different story — you can, as one fast food chain used to say, “Have it your way.”
“We want patient satisfaction to go through the roof,” says Grace Greenside, Harrison’s clinical nutrition manager. Greenside says that patients at the new Silverdale campus will be able to order meals when they’re hungry, not according to a set schedule, at Harrison’s new facility.
If a patient wants a cup of tea at 9 a.m., a full breakfast at 9:30 and a bagel and cream cheese at 11:30, it’s just not a problem. Each order is customized, and like another fast food operation, delivered in 30 minutes or less.
Patients and others can order meals and snacks between 6:30 a.m. and 7 p.m. The choices include piping hot soups, build-your-own pizzas, fresh salads, and other tempting entrees. Boxed meals like sandwiches and salads are available any time.
Pediatric patients are made to feel special with their own menu. The “Pint-Sized” option includes Buff Breakfasts, Yum-Yum Sandwiches, a beverage bar, and All-Frill Grill Delights, such as burgers and hot dogs. Family members and visitors can order and purchase food from the menu as well, and every item is cooked to order.
Harrison in Silverdale is one of only four hospital facilities in the state using the hotel room-service business model for patients, families, visitors, hospital staff, and others who work onsite. Greenside says the Chipmunk Grill cafeteria at Harrison Silverdale won’t dish up institutional food or ambiance either. “The decor is a bit wacky,” she says. “We wanted it funky and sassy.”
So, what about patients whose doctors restrict them to a special diets? “They’ll have choices too,” answers Greenside.
If a patient orders room service, but is out of the room when the food arrives, it won’t be left there to get cold. A card will announce it has been delivered, and a hospitality assistant will bring a fresh meal when the patient calls.
Dietary staff will continually evaluate the program via patient ratings and comments Greenside says. “We want our diners to remember the food and service as great. Our aim is to please.”
This is Harrison? You bet. |
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