On the Road: Culinary Expo

Big Plans To Transform The Patient Dining Experience

For the past eight years, we’ve focused on making our hospital cafés an exciting destination for guests to get food they crave. Now, it’s time for us to transform the patient dining experience. Chef Carlene Walker has been appointed as Morrison’s Patient Corporate Research and Development Chef, and her responsibilities in this role include selecting and vetting patient care recipes, introducing new brands and limited time offers, and serving patients their favorite regional meals. The Morrison Culinary Strategy and Innovation Team has also removed over 7,000 recipes, cleaned up the dirty dozen, and introduced Real Cadence to the patient dining line, all in an effort to enhance patient dining.

Now, it’s time to engage the field, generate excitement, and gather feedback by hitting the road with our Culinary Expos. These expos enable us to share what we’ve been developing at the corporate level, brag about the amazing things the field is doing, and inspire you to make each patient’s meal an amazing experience.

The teams have hosted over 20 culinary expos across the country in all divisions. Attendees are taking what they see back to their units and turning it into action. They’re also collaborating on a larger level with both regional and corporate support.

Take a look at what’s been happening across the country!

Summer SeASOnaL SAlAdS