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.
Waco Family Medicine Achieves Savings and Bold Design with Wood Selections
Alleged Ransomware Administrator Extradited from South Korea
Design Plans Unveiled for New Intermountain St. Vincent Regional Hospital
Ground Broken on New Pediatric Health Campus in Dallas
Pre-Construction Strategies for Successful Facilities Projects