Carilion Clinic's central kitchen, a 30,000 sq. ft. free-standing structure in Roanoke, VA, that occupies the same campus as the central materials management and central laundry buildings, was built a little more than five years ago. The clinic entered a relationship with FoodService Partners at that time, a company that builds, renovates, equips and operates high-volume central production cook-chill kitchens. Becky Ellis, senior director of dining and nutrition services for Carilion ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.