News Headlines Article

North Bay hospitals take food lessons from hotels
North Bay Business Journal

Gone are the Swedish meatballs, the unrecognizable foodstuff, ubiquitous gelatin, and the one-size-fits-all meals. Check into a hospital these days, and your menu choices will likely include free-range chicken, teriyaki glazed salmon, organic salads, vegetarian options, even wine, delivered when you are ready to eat. “It’s just like a hotel,” said Lisa Amador, executive director of strategy and development at Sutter Santa Rosa Regional Hospital. The trend in hospital food these days is towards a room-service model where guests — er, patients — order from a restaurant-like menu any time of day.

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