Dan Walker always meant to stop in at the hospital for lunch, but work got in the way.
When he was finally in the area, the contract management coordinator for the UF architecture and engineering department made it a point to grab lunch.
Within minutes, everything on his plate was gone: the chicken, the creamed spinach and even the Brussels sprouts.
"I've heard through word-of-mouth that the food was awful good," he said. "Of course, I don't hope to be at the hospital, but if I am, I'll eat here."
Morrison Healthcare Food Services took over food services at Shands in September 2010. On Dec. 14, the hospital will unveil a remodeled cafeteria area, including a sushi bar and brick-oven pizza area.
The project will cost $2.5 million, including a second phase opening in mid-January, said retail manager Richard Bouvier.
John Tibbetts, director of food and nutrition services at Shands, said the hospital has been committed to creating a healthier menu that increases fiber while limiting fat and sodium.
"The goal of the menu is to provide great-tasting, attractively presented, healthy food in an environmentally conscious manner," he said.
Morrison works with dietitians, chefs and test kitchens to create a base menu of traditional favorites, mixing in diverse choices like ropa vieja and tilapia with roasted cherry tomatoes.
"Each year, the traditional comfort foods like meatloaf and fried chicken act as a base and are surrounded by new and seasonal items," Tibbetts said.
Consideration of regional issues is critical in menu customization, Tibbetts said. After all, Morrison is owned by Compass Group, a $9.8-billion company that spans 44 states and about 98 countries.
With Shands' location in a college town, Tibbetts said environmental issues are a big concern. Recently, Morrison has been concentrating on sustainability and buying locally when possible.
"Morrison menus have focused on more sustainable seafood, cage-free eggs, hormone-free dairy and biodegradable packaging," Tibbetts said.
He said patient satisfaction at a reasonable price is the main goal of hospital nutrition services.
"We look at everyone as a customer," he said.
