THE OLD AND THE NEW. Above,the old dishroom, just after the flood. Here, Houston Methodist’s new production kitchen. In the spring of 2001, the kitchen at Methodist Hospital in Houston was a mess. More than seven feet of water made the space unusable. Of course, this being a hospital, the foodservice operation couldn't just suspend activities until everything was cleaned up and brought back on line. So the staff went to work. First, the cafeteria—located a floor above the kitchen ...
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.