Publication Features BRMC
George Nianiatus at Bradford Regional Medical Center has been working really hard all week, but I've been blog-slackin' so you wouldn't know about all the interesting stuff he's sent me. But I'm going to get caught up this afternoon!
Let's start with this:
Shown in the dining area are (seated, from left) Mary Ann Calla, program account executive for SYSCO Food Service of Jamestown, LLC, and Virginia Comilla, assistant director of Bradford Regional Medical Center’s (BRMCs) Food & Nutrition Services; and (standing) Mariann Kahle, director of BRMC’s Food & Nutrition Services, and Terry Palmer, BRMC’s chief information officer and senior manager for Food & Nutrition Services.
Bradford Regional Medical Center’s (BRMC) Food & Nutrition Services Department was recently profiled in a regional culinary publication that highlights businesses operated by SYSCO Food Service of Jamestown, LLC, hospital officials announce.
The article in “Market Spotlight” details the wider variety of menu offerings with more quick-to-eat SYSCO convenience foods that are available for employees and other patrons in BRMC’s Mediterranean-style cafeteria. Overall, BRMC’s groundfloor cafeteria serves 1,000 each week. Another 1,000 meals are prepared every week to patients in the hospital while 1,600 meals are provided to residents at The Pavilion at BRMC, the hospital’s long-term care facility.
“We totally changed the menu that was in place for the past 15 years and added more convenience products,” Mariann Kahle, Food & Nutrition Services director, was quoted as saying in the article. A special treat every Tuesday for lunch is Display Cooking, which runs from 11 a.m. to 1:30 p.m. “It’s been very well received,” says Mrs. Kahle. “It has a six-week rotation of different menu offerings. One week may feature carved ham or beef, or a made-to-order salad with sautéed vegetables.”
For those with a sweet tooth, “We’ve also done elaborate desserts like a strawberry taco,” she says.
But the task of the staff is to do more than dish out food and quickly grill personalized orders in BRMC’s cafeteria.
“We also educate people on proper dietary habits,” says Virginia Comilla, BRMC’s Food & Nutrition Services assistant director. “We lead them toward making better and healthier choices.”
Let's start with this:
Shown in the dining area are (seated, from left) Mary Ann Calla, program account executive for SYSCO Food Service of Jamestown, LLC, and Virginia Comilla, assistant director of Bradford Regional Medical Center’s (BRMCs) Food & Nutrition Services; and (standing) Mariann Kahle, director of BRMC’s Food & Nutrition Services, and Terry Palmer, BRMC’s chief information officer and senior manager for Food & Nutrition Services.Bradford Regional Medical Center’s (BRMC) Food & Nutrition Services Department was recently profiled in a regional culinary publication that highlights businesses operated by SYSCO Food Service of Jamestown, LLC, hospital officials announce.
The article in “Market Spotlight” details the wider variety of menu offerings with more quick-to-eat SYSCO convenience foods that are available for employees and other patrons in BRMC’s Mediterranean-style cafeteria. Overall, BRMC’s groundfloor cafeteria serves 1,000 each week. Another 1,000 meals are prepared every week to patients in the hospital while 1,600 meals are provided to residents at The Pavilion at BRMC, the hospital’s long-term care facility.“We totally changed the menu that was in place for the past 15 years and added more convenience products,” Mariann Kahle, Food & Nutrition Services director, was quoted as saying in the article. A special treat every Tuesday for lunch is Display Cooking, which runs from 11 a.m. to 1:30 p.m. “It’s been very well received,” says Mrs. Kahle. “It has a six-week rotation of different menu offerings. One week may feature carved ham or beef, or a made-to-order salad with sautéed vegetables.”
For those with a sweet tooth, “We’ve also done elaborate desserts like a strawberry taco,” she says.
But the task of the staff is to do more than dish out food and quickly grill personalized orders in BRMC’s cafeteria.
“We also educate people on proper dietary habits,” says Virginia Comilla, BRMC’s Food & Nutrition Services assistant director. “We lead them toward making better and healthier choices.”
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