Florida Hospital produces fresh grab-and-go for its micro market in its own central kitchen.
In its efforts to provide all employees with healthful dining choices, Florida Hospital has gone the micro-market route at two locations where there is enough of a population base and adequate available space. The system had experimented with a “meal plan” style system but sees the micro-market as a better solution, at least for now, in select sites, says Nutritional Services Administrative Director Don Bartlett. The micro-markets are in two offsite office locations with 400 and ...
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