Swedish is known for its room-service programs and the new Issaquah campus gave it a chance to leverage that experience in the design of its new hospital kitchen. A main goal was “to produce a one piece flow so staff didn't have to do re-work,” says Swedish Nutrition Services Director Candace Johnson. “We designed the line to minimize wasted steps and labor and to be ergonomically appropriate regardless of the height of the line staffer.” The entire room ...
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