James McGrody, director of Culinary and Nutrition Services at UNC REX Healthcare in Raleigh, N.C., oversees a $14 million budget.
The system includes 460 acute care beds and 227 skilled nursing beds and treats nearly 34,000 inpatients yearly. The foodservice operation provides more than 1,200 patient meals per day through a 12-hour patient room service operation and an after-hours menu until 1 a.m. with limited offerings.
In a Q&A on the Foodservice Equipment & Supplies website, McGrody discussed his career and the state of the industry.
McGrody says he expects to continue to see a heavy chef presence in hospitals and Patients, staff and visitors will continue to demand restaurant-quality food. The challenge, he says, will be how to offer this and cut costs.
What Does Light Daily Cleaning Miss in Patient Rooms?
Smart Lighting Overhaul Boosts Efficiency, Diagnostics and Wellness at Bryan Health
AdventHealth Opens New Freestanding ER in Florida
Dirty Floors: How Pathogens Can Accumulate and Spread Underfoot
WellSpan Health Opens Its Newberry Hospital in Pennsylvania