Last November, Unidine completed a move to its new corporate headquarters, which includes a Culinary Innovation & Experiential Center that serves as a test kitchen and training center. It also added industry veteran and fresh food innovator Todd Saylor as director of culinary & systems. Unidine continues to expand south and west from its base in New England, the mid-Atlantic and the Midwest while developing new programs (cooking demonstrations and videos, on-site gardens, farmers markets) that help connect customers with their food sources.
Recent new concepts include Purée With Purpose, which provides texture modified foods for dysphagia sufferers. There are also new flavors for the Hydrate for Health program, which places water infused with fresh fruit, vegetables or herbs in attractive dispensers throughout healthcare facilities to help patients and residents remain hydrated.
Unidine’s “Food First” program reduces the use of commercial nutritional supplements in favor of fresh food to deliver necessary nutrients while in B&I Unidine dining programs partner with employer health and wellness programs to deliver signature designated healthy menu items that meet specific caloric or nutritional guidelines, as well as dishes made from scratch with fresh, flavorful ingredients.
Major Segments Served:
Senior Dining (59%), Hospitals (27%), B&I (14%)
No. of Contracts