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 ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access 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’s FREE, easy and quick. 

Already registered? here.