Renovation Brings Foodservice up to Speed

A little over a year ago, we realized that the space was no longer meeting our needs, and quite frankly, it was outdated," says Joyce Heismeyer, chief operating officer. The cafeteria needed a face-lift; the kitchen needed new equipment and better organization to make it more functional for the dietary staff. The "sell" to hospital administration, adds Heismeyer, "was trying to determine at what level we renovate.