Meeting Increased Foodservice Demands at New Hospital

Published in Foodservice Equipment & Supplies (FE&S) Magazine as the Facility Design Project of the Month.

For more than 90 years, Aurora Sheboygan Memorial Medical Center in Sheboygan, Wis., had provided care for local residents. A new, updated replacement hospital now better meets the needs of the growing community, complete with a new foodservice program.

The goals set and achieved for foodservice focused on providing efficient and streamlined operations for the front of the house and back of the house. Back-of-the-house operations for patients had to support a room service model, eliminate inefficiencies and maximize current technology. Front-of-the-house operations focused on enhancing quality and service-level standards to provide a restaurant-like experience within the hospital campus.

Project goals also included utilizing the foodservice and dining spaces as focal points and wayfinding tools within the hospital. The foodservice operation leverages display cooking and flexible stations to provide greater menu variety within the retail space. In terms of patient service, the project continued the room service-style service model from the previous hospital, but the new setup features a more efficient layout within the kitchen and easier access to elevators for quicker service.


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