News & Press

Utilizing a blend of patient dining programs, the Morrison Food Service team at Mayo Clinic St. Marys offers individualized nutrition care to complex patients. Menus at the hospital were updated in 2023 to increase plant-based offerings and replicate an upscale dining experience. Upgrades to their retail dining venues include offering technological enhancements, 24/7 dining, and table-served dining, all elevating the overall experience for all patients and visitors while on campus. [more]

The Morrison-run culinary team at UCI Health created Latin-inspired seafood offerings to coincide with National Avocado Day. The rotating “Meet the Chef” station in the cafe, was turned into a Latin-themed ceviche bar. In its continuing mission to appeal to customers with menu enhancements, the culinary team offered three new “Coctel y Ceviche” recipes. These special promotions aim to elevate food quality and hit all demographics on the large medical campus. [more]

During the height of the global pandemic, Morrison Healthcare’s marketing and culinary team recreated and rethought the retail spaces of the future. The solution: The Hub, a streamlined, quick service station concept where all guest ordering takes place at kiosks or using a mobile application. For its innovative approach to meeting the challenges of the post-pandemic retail environment in healthcare, The Hub has been named the Best Convenience Retailing Concept winner in the 2023 FM Best Concept Awards program. [more]

As part of a $182 million-plus overall hospital expansion and renovation, Lancaster General Hospital in Pennsylvania partnered with Morrison Healthcare to step up its foodservice game. The result is Central Table Eatery, a food hall–style space that offers guests nearly a dozen unique dining concepts and represents the cutting edge of healthcare facility retail dining. It has been named Best of Show in the 2023 FM Best Concept Awards program. [more]

After a patient at UCI Health got married in the hospital, the couple was planning on ordering in food to celebrate. But the hospital had other plans for the newlyweds. Its foodservice team, managed by Morrison Healthcare, had been secretly planning a small wedding for the couple—and had only about two days to make it happen. [more]

Morrison Healthcare’s “Bacon Club” BLT Quinoa Bowl was highlighted in Flavor & The Menu’s 2023 Best of Flavor Issue. Jeffrey Quasha, Senior Director of Culinary Innovation at Morrison Healthcare, characterizes the pop-up concept’s menu as a “reboot” of classic staples, giving flexitarians and vegetarians delicious options that fit with these lifestyle diets. Dishes like the BLT Quinoa Bowl are far from uninspired, building craveable flavor into every bite. [more]

Press Ganey’s latest blog is coauthored by Andy Maus, Senior Vice President, Human Resources, at Compass Group, and highlights the importance of nonclinical employees in areas including food and nutrition, environmental services, patient transportation and observation, facilities management, and healthcare technology solutions/clinical engineering. [more]

The uptick in trends driving consumers towards lower carb, lower fat, clean-eating lifestyles has pushed protein into the spotlight. Stella Sarkisyan, clinical nutrition manager with Morrison Healthcare, gives her insight into the health and wellness industry’s awakening here, in The Food Institute. [more]

Morrison Healthcare’s CulMar FEST event was named a Sales and Marketing Technology Winner by Business Intelligence Group. This award serves as a testament to our organization’s creativity and passion for success. Our Culinary Strategy & Innovation team saw an opportunity to bring together our leaders from both the culinary and marketing teams, providing the perfect platform for our teams to learn, collaborate, and most importantly celebrate. View the full list of winners. [more]