That's So Morrison Volume 1 Issue 2

K-STEAK GOES VIRAL... IN THE BEST WAY!

Virginia Mason’s Virtual Kitchen

WELCOME TO THE NEXT GENERATION OF DINING WITH MORRISON HEALTHCARE’S VIRTUAL KITCHEN

In an ever-evolving industry, it’s important to continually find ways to improve the guest experience. The Virtual Kitchen allows guests an easy, digitally-centric solution to ordering and picking up food. The Virtual Kitchen shines in a few key ways. We’ve added on-site kiosk ordering options in addition to mobile and web-based ordering. Guests can choose from one of our variety of menu options. Each order is made and ready for pick-up on location from contactless, personalized food lockers or from a designated pick-up area. This is how we’re redefining foodservice.

Take a step into our virtual kitchen for yourself!

BRINGING INNOVATION AND CONVENIENCE TO CAREGIVERS

The Virtual Kitchen allows guests an easy, digitally-centric solution to ordering and picking up food. The Virtual Kitchen shines in a few key ways. We’ve added on-site kiosk ordering options in addition to mobile and web-based ordering. Guests can choose from a variety of menu options. Each order is made and ready for pick-up on location from contactless, personalized food lockers or from a designated pick-up area. Can’t make it in? The Virtual Kitchen also offers a delivery option.

Morrison Healthcare began operating the foodservice department at Virginia Mason Franciscan Health (previously Virginia Mason Medical Center) in Seattle, Washington, in 2018. In partnership with Virginia Mason, we developed the first Virtual Kitchen in 2022 with a $2.3 million shared investment. The goal of this project was to modernize the 7,115 square-foot café with technology-driven dining solutions and increase the speed of service for guests.

The Results

The café at Virginia Mason, with the support of partner Morrison Healthcare, just underwent a major renovation in which the guest experience, for both patients and caregivers, was completely transformed. Previously, the café space functioned like a conventional cafeteria. Since the inception of a Virtual Kitchen, the space provides a completely technology-driven dining solution with kiosks and mobile ordering, allowing for all shopping, ordering, and payment to take place outside the four walls of the café. This futuristic/time-saving approach has reduced wait times by 50 percent, enabling caregivers to use more of their mealtimes to relax, recharge, and actually enjoy their food rather than waiting in lines. The Virtual Kitchen provides 70 different options for grab-and-go products ranging from yogurt parfaits and breakfast burritos to handcrafted sandwiches, artisan salads, and premium desserts.

FOUR SEASONS CAFÉ SALES

$7.05

*data from December 2022

sales

That’s So Morrison

The White House Recognizes BMC’s Rooftop Garden

THREE STORIES ABOVE BMC’S POWER PLANT THRIVES A 2,658-SQUARE-FOOT FARM WITH MORE THAN 25 CROPS.

Proudly standing as the first rooftop garden on a hospital in the Boston area, the concept was a natural fit for Boston Medical Center (BMC) considering the hospital’s steadfast commitment to a green campus and integrative approach to health. The rooftop farm absorbs storm water and reduces the building’s carbon footprint at the same time as it provides thousands of pounds of fresh, healthy produce for patients and the hospital’s Preventative Food Pantry. When you walk around the garden, you’ll find arugula, bok choy, Swiss chard, carrots, spinach, cucumbers, and two urban beehives, painted by BMC’s pediatric patients, among other delicious produce.

BMC’s rooftop garden recently received national recognition from the White House for what other medical centers can do. In partnership with hospital leadership, Morrison Healthcare grows, harvests, and then utilizes the freshly-grown ingredients in various concepts and recipes in the café, in patient menus, and for their Teaching Kitchens. In addition, any unused produce goes to the hospital’s Preventive Food Pantry - a program where low-income patients can get fresh produce prescribed by their doctors without charge. The garden has allowed the hospital to impact its sustainability efforts and include the entire hospital community.

Meet Our Teaching Kitchen ManagersProgram Heidi

DeCosmo & Jillian Reilly

Teaching Kitchen program managers Heidi DeCosmo and Jillian Reilly have trained, implemented, and supported numerous Teaching Kitchen events. “Our favorite part of the Teaching Kitchen experience is seeing when it ‘clicks’ that cooking healthy meals at home can be fun! Our ability to drive wellness while having fun with food is the best of both worlds for our chefs and RDs, and seeing the smiles across the audience drives home our messaging.”

Are you looking for a fun, creative way to interact with our clients, patients, and guests? Our Teaching Kitchens bring the power of food to life. Our chefs and dietitians take the audience on a culinary taste and learning adventure. Plus we’ve found that participants who engage in hands-on learning around food, nutrition, and culinary techniques are more likely to choose and consume healthier foods.

We have all of the tools you need to get started on MyCompass. Our package features everything you need to get started, including training videos to ensure a successful process from start to completion of your first event.

CHECK OUT THE TEACHING KITCHEN FOR YOURSELF!

where slurping is encouraged.

“With the popularity the vegetarian and vegan options that the popups brands like K-Steak offer, we started a plant forward station at our downtown campus. This is helping tap into a demographic that we had not previously accessed, helping drive revenue and guest satisfaction.”

Daniel Conroy, CEC System Executive Chef

That’s So Morrison

K-Steak Goes Viral

The Baptist Health team in Jacksonville, Florida, received raving reviews when a guest posted her K-Steak Philly Cheesesteak on “The Scoop with Jax Restaurant Reviews’” Facebook page. The post received over 250 likes and more than 70 comments. Check out a few of the raving comments:

“I’ve never wanted to go to the hospital just to eat, until now.”

“When my daughter had to spend a week and a half at the hospital the food at Baptist was the only bright spot of that time.”

“That’s food from a hospital?! AND they have vegetarian options?!

Be sure you’re running our popular pop-up brands like K-Steak by visiting MyCompass today!

MHC + Rouxbe Partnership

CREATING CULINARY CAREER PATHWAYS THROUGH NEW PROGRAMS AND MENTORSHIP.

Rouxbe is an online culinary training platform available to all Morrison Healthcare accounts. This tool, used in professional kitchens around the world, allows teams to train without leaving the kitchen and learn everything from proper knife handling to cooking for health support in a quick and engaging way.

THE CURRICULUM

ROUXBE offers a comprehensive online training school for foodservice organizations needing to provide professional culinary training for their staff. Founded in 2005, Rouxbe has trained tens of thousands of culinarians over 1200 hospitality organizations around the world, in five languages and all videos offer closed captioning for the hearing impaired.

WHAT CAN ROUXBE HELP YOUR ACCOUNT ACCOMPLISH?

lower turnover boost morale produce quality food

attract new talent develop your team

“Many associates that are working in the kitchen may not have gone to culinary school,” says Shannon McFarland, Senior Director of Engagement + Insights for Morrison Healthcare. “Maybe they started as a dishwasher and moved up. Often, they don’t have the hands-on experience that comes from culinary school. That’s why it is important for us to invest in our people and give them opportunities to learn and grow.”

McFarland has overseen the launch of Rouxbe across the organization, which started with 85 associates in the pilot program in 2021. “The initial launch of the program was a success,” McFarland points out. “We have numerous stories of associates taking what they learned through Rouxbe and turning it into career growth. We will continue to improve the program and create an even better learning environment that can develop our culinary leaders.”

“Being a chef is a difficult job,” says Corporate Executive Chef Thomas Sewell. “Everyone is working really hard. These people are the backbone of our company and the hospitals we work with. Having learning and career pathways like this will help build better foodservice teams and growth opportunities for our associates.”

Jocelyne Perez is a shining example of the program’s outcome. She was recently promoted to Sous Chef, in part, due to her commitment to learning through the Rouxbe program. “When I graduated from Rouxbe, it reminded me of that same feeling of accomplishment that I had when I graduated culinary school,” says Perez. “I’m excited to see what’s next for me and my career.”

Shannon McFarland Sr. Director Engagement + Insights

Thomas Sewell Corporate Executive Chef

6

Transferable, lower level college semester credits through the American Council on Education (ACE)

110

Continuing Education hours through the American Culinary Federation Education Foundation (ACFEF), that can be used toward any level of certification/recertification

110 CE’s through the Association of Nutrition and Foodservice Professionals (ANFP)

Are you interested in Rouxbe, or do you know someone who would be a great candidate? Reach out to ShannonMcFarland@iammorrison.com to learn more.

Spotlight on: Jocelyne Perez

Sous Chef

“The part I loved most about Rouxbe is I learned so much and enjoyed it a lot. I would like to see more programs like this. I gained a lot knowledge not only about food but also about how to become a chef. It helped me learn how to manage my time, re-learn fundamentals, and how to have more patience to get excellent results. When I graduated from Rouxbe, it reminded me of that same feeling of accomplishment I had when I graduated culinary school.”

Just Baked

BAYFRONT HEALTH ST. PETERSBURG

Just Baked offers guests freshly prepared food that is made to order. It’s a perfect option for high-traffic ‘food deserts’ when other made-to-order options are not available. Since the machine is available 24/7, it’s also a welcomed solution for hospitals’ fourth shift associates. Just Baked offers a revenue share at no cost to us, there’s no inventory cost, and the labor requirements are minimal.

To learn more about Just Baked and other RAD technologies reach out to CoreyEvans@iammorrison.com.

Fifty-one percent of the busiest times at the Just Baked kiosk are after hours between 9:00pm and 5:00am, a time when most cafés are closed. Check out these other great stats from the first month at Bayfront Health St. Petersburg:

565 TOTAL ORDERS

$8.63 AVG. ORDER

678 ITEMS SOLD 1.20 ITEMS PER TRANSACTION

$4877.26 TOTAL REVENUE

“Just Baked brings revenue to the unit by offering a minimal labor structure and enjoyable fast hot meals to customers.”

Corey Evans Field Marketing Manager

The Exchange

It is Morrison Healthcare’s unmanned retail space where individuals can purchase food and beverages. Custom-fit to accommodate an existing space, it’s packed with enticing options to keep guests both happy and healthy. The Exchange is also a perfect option for hospitals looking to accommodate the third shift, who are looking for fresh food and beverage choices when the café may be closed.

Spotlight On: The Exchange at Health Alliance

THE EXCHANGE IS OPEN 24/7 FOR HOSPITAL STAFF TO ENJOY GRAB-AND-GO FOOD AND DRINKS.

Health Alliance in Kingston, New York, opened The Exchange in December 2022, the first of its kind for the Robinson Division. The cashless market offers grab-and-go items 24/7 for hospital staff. Guests can choose from fresh sandwiches and salads to specialty beverages, Starbucks bean-to-cup coffee, and upscale snacks.

The Exchange at Health Alliance is unique in that it partners with Market Coffee between 6:30am and 3:00pm to feature Starbucks crafted coffee. Hospital staff and the public can purchase hand-made espresso beverages or blended frozen drinks. Freshly-baked muffins, brownies, and pastries are also available for guests to stay nourished and energized.

get hooked from the very first bite.

New Café Menu Signage

Morrison Healthcare recently launched our brand new café menu signage program. In coordination with the new menu, the point-of-sale materials help to create station identities and drive menu innovation that our guests not only deserve, but have come to expect. Check out the resources & menu available on MyCompass to enhance your guests’ experiences! Get

HAPPY PLATE

VEGETABLE SAMOSA

Indian food is known for its curries, sensational spices, and complex flavor pairings. With its use of cardamom, cayenne, tamarind, turmeric, and other pungent ingredients, the resulting taste combinations are unlike anything found elsewhere around the world.

Indian food includes a dazzling array of fresh vegetables and fruit cooked in a multitude of ways that helps retain freshness and nutrients. Traditional Indian cooking almost always uses fresh ingredients and involves making dishes from scratch, resulting in fewer preservatives, healthier dishes, and balanced meals.

See Tandoori in action with Chef Jay Z!

That’s So Morrison

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VOLUME 2

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