News & Press

The new dining facility at Regional Health, which had a grand unveiling Tuesday, received more than a face-lift with new menu items, new cooking facilities and new curb appeal. There’s also a new name, and more than 150 people, gathered for the ribbon-cutting, including many caregivers, hospital administrators, officials from support specialists Compass One Healthcare, and even the head caterer in a white, floppy hat, affectionately called “Chef Scott.”

Fair Food Chef Paul Ruszat with Morrison Healthcare (of Compass Group USA): “If the sustainability doesn’t start with the people that are growing and picking our food then the rest doesn’t matter.”

Our Corporate Executive Chef Norbert Bomm won Chef Roll’s Make It Possible Contest with his Impossible Asian Inspired Wellington with Hoisin Ginger Spiced Mushroom Duxelles and Spinach. This original dish fuses Asian flavors with the traditional Wellington preparation and utilizes plant-based meat.

Morrison strives to redefine hospital food by ensuring the freshness, tastiness and healthfulness of our meals. And our team is doing exactly that at Summit Health – Chambersburg Hospital.

Our Vice President of Corporate Culinary Support Cary Neff reflects on his Conscious Cuisine philosophy, the changing role of hospital dining and the dynamics between retail and patient menus.

By using 90% local produce and 80% local beef, Chef Scott Brinker’s team ensures the freshness and nutritional value of the food it serves at Regional Health Rapid City Hospital while also supporting Rapid City’s local economy.

Thanks to our associates’ support, our CEO Tim Pierce has been named a Top CEO by Glassdoor for the second year in a row, alongside prominent CEOs like Mark Zuckerberg, Elon Musk and Tim Cook. Check out who else made the list!

In this Q&A with Steven Scheck, Executive Chef at Rockledge Regional in Rockledge, FL, Steven explains why he got into a foodservice career, why it’s fulfilling and when he realized it was the right career for him.