Culinary & Nutrition Solutions is a unit of HHS (Hospital Housekeeping Systems), a hospital services management company traditionally focused on housekeeping, transport and related services that expanded into foodservice in 2011. The Culinary/Nutrition unit has grown by leveraging existing HHS client relationships across the South.
In the past year, the unit added a corporate chef as VP-Culinary Services to drive consistency in purchasing and production across units. It also developed and pushed training packs for the various program lines: an ambassador program for patient service, chef tables for retail and the corporate chef for developing the recipe database to accommodate a wide variety of clinical diet regimens.
CNS refreshed its chef tables to use as much fresh and local products as possible, produced sourced from local farm and rancher co-ops.
At Baton Rouge General, CNS initiated a highly successful onsite farmer’s market while selling a variety of items under its BRG-Fit label that are all part of an anti-inflammatory diet. Those items include a BBQ spice blend, seasoned pecans and almonds and a sugar-free, high-protein chocolate mascarpone dessert.
The company also re-evaluated its patient menus to incorporate as many fresh and local items as possible.