The world of patient dining is as diverse as it is demanding. By reimagining patient dining, Morrison Healthcare delivers a menu strategy that balances variety, nutrition, and satisfaction—bringing a hospitality-driven approach to healthcare. Learn about how the new patient
menu changed the perception of hospital food for patients in Central Florida.
New Patient Menu Outcomes
The new patient menu was officially launched in late December, marking the beginning of a transformation in the patient dining experience. Within just a few months, measurable improvements were seen in patient satisfaction, particularly in Press Ganey survey results.
Continuous, steady growth of quality metrics reflect that the new dishes and presentation are resonating with patients and driving meaningful improvement in satisfaction.
Patient Feedback
Since the launch of the new patient menu, feedback from both Press Ganey surveys and discharge calls has been overwhelmingly positive. Compared to prior results, onsite teams are now receiving significantly more direct comments from patients—many of which specifically highlight the variety, freshness, and restaurant-quality feel of the meals. Patients have expressed appreciation not only for the quality of the food but also for the improved dining experience as a whole. The new menu has appealed to a wide range of patient preferences, creating moments of comfort and satisfaction during hospital stays.
These voices illustrate a powerful shift: the dining program is no longer seen as a functional necessity, but rather as a meaningful contributor to the overall patient experience and satisfaction.
Implementation Best Practices
The rollout of the new menu was supported by intentional planning, cross-team collaboration, and strong communication:
– Culinary Expo: A facility-wide tasting event where team members from all departments previewed the new menu. The expo fostered excitement while aligning staff around a shared vision for success.
– Staff Communication: Culinary and Patient Services teams worked together to keep staff well-informed and engaged in the process, creating a smooth transition.
– Recipe Tasting: New recipes were first tested in the café, giving the culinary team valuable practice before going live with patients. This hands-on preparation built confidence and consistency.
Recognition Beyond the Hospital
The success of the new patient menu has also been recognized in the wider community. In February, our team competed in Taste of the Lake in Leesburg, presenting one of our Wednesday night patient meals:
The dish not only impressed judges but also took home the award for Best Entrée. Perhaps most notably, we proudly highlighted that this winning dish is a patient meal, regularly served at UF Leesburg and UF Spanish Plaines Hospitals.
From the Team: Surprises & Lessons Learned
One of the most valuable takeaways has been the importance of listening closely to patient feedback. Some items we assumed would not be well received quickly became patient favorites, while others we expected to be popular were less so.
This ongoing dialogue with patients has allowed us to refine and adapt the menu in real time. In fact, two meals are currently being modified to better meet patient needs. This experience underscored an essential lesson: flexibility and responsiveness are key to sustaining success in patient dining.