Listening, Tasting and Collaborating to Enhance Patient Dining
ROCHESTER, Minn. Morrison Healthcare recently hosted two Patient Menu Expos in Rochester, bringing clinical teams and patient dining partners together to sample featured menu items, exchange ideas, and share feedback. The events were held Sept. 16 at the Methodist Campus and Sept. 17 at Saint Marys Campus.
The expos allowed clinical teams to connect directly with Morrison Healthcare culinarians, taste featured patient menu items and provide real-time feedback through a dedicated partner survey. Early responses were positive across both campuses, providing valuable insights to inform future menu enhancements.
“These Menu Expos give us a valuable opportunity to bring our teams together, listen directly to our clinical partners, and use their feedback to continue strengthening the patient dining experience,” said Mark Beland, regional director of operations, Morrison Healthcare. “That collaboration helps ensure we remain responsive to the needs of the patients and care teams we serve.”
For Morrison Healthcare’s culinary teams, that feedback is an important part of evolving the patient dining experience.
“For our culinary teams, enhancing the patient experience means continually listening, learning, and looking for opportunities to make each meal more thoughtful and meaningful,” said Michael Raub, executive corporate chef, Morrison Healthcare. “The feedback shared during these expos helps us continue evolving our menus while keeping the patient at the center of the dining experience.”
The Rochester events marked Morrison Healthcare’s fourth Patient Menu Expo since 2025, highlighting the collaboration among culinary, patient dining and clinical teams throughout the menu development process.
By bringing these teams together, the expos create an opportunity to turn feedback into action and ensure patient dining continues to evolve around the needs of those we serve. They also provide a chance to recognize the creativity and dedication of Morrison Healthcare culinarians and patient dining teams as they continue to bring new ideas to the table.
