Even the water crisis of 2014 — when Lake Erie was overtaken by an algal bloom and area residents couldn’t drink or use city water for three days — didn’t cause as much disruption to the cafeteria at ProMedica Toledo Hospital as the coronavirus has in recent weeks, said Hannah Robertson, senior executive chef with Sodexo at ProMedica Health System.
Social distancing can be difficult even in a household, let alone in a bustling cafeteria — and a cafeteria in a hospital, no less, in the midst of a pandemic.
Immediately, half the chairs were removed to enable better spacing among the remaining diners which have, at least, been reduced only to employees due to current limits upon visitors.
Kitchen staff members are sanitizing the area with special disinfectants hourly, in addition to the usual intensive cleanings throughout shifts. They also have to take time to haul groceries and supplies into the facility, from where they’ve been delivered outside, as vendors aren’t permitted into the kitchen now.
“Everyone’s worried,” Ms. Robertson said, as her staff members are also affected by personal lives in upheaval (limited childcare, elderly parents, etc.) on top of their professional situation and its attendant increased risk of exposure.
But they come in every day, Ms. Robertson said, and “I’m so impressed.”
She wanted to “give a shout out to support services,” in addition to ProMedica’s doctors, nurses, and other medical staff.
“I’ve been so proud of our dietary team. They’re still coming. They’re out there serving people. They’re still in public and they’re putting on that smile,” she said admiringly.
Even with such dedication, the situation has been very stressful.
But Ms. Robertson is trying to see this as a challenge to surmount — “It’s been exciting to troubleshoot it,” she said — and strives to view it as an opportunity to be creative in serving her clientele.
A number of changes have been made to the cafeteria food service, and some new ideas are being implemented.
The exposed self-serve salad bar was, of course, “the first thing to go,” Ms. Robertson said.
But the cook-to-order action station, with weekly themed meals (the style of soup known as pho was on the menu recently, for example) — “We’re still doing that,” she continued, and ever-popular pizzas are still being offered.
Grilled items are now taking longer, as none of the toppings or additions can be left out for customers and must be incorporated by the cooks, while soups are being ladled by cafeteria staffers rather than diners doing this for themselves.
Given that many employees have only a short window for lunch or dinner, the hospital is seeking ways to compensate for the time constraints being imposed by the new protocols and restrictions.
One way is that grab ‘n’ go offerings — sandwiches, salads, etc. — are being supplemented with new reheatable meals.
Gourmet cacio e pepe macaroni and cheese was one option available on the first day. Ms. Robertson said another idea is rice and beans with Aztec chicken.
“I’m super passionate about food. I love food,” she said enthusiastically. So she wants to provide dishes that are both comforting and rewarding, knowing that it’s about much more than mere sustenance at this time.
These offerings give staff members a chance to still enjoy a hot meal, which can be eaten in the cafeteria but also has portability to take back to offices and work stations, or even home.
Her team wanted to provide something easy, Ms. Robertson said, but still special. And the dishes are being offered at a somewhat reduced price, so as to be affordable.
ProMedica and food service provider Sodexo have been creative in developing yet another means of supporting hospital personnel at this time.
“We’ve decided to open up a little grocery store,” Ms. Robertson said proudly: Grocery Essentials at Vitae Cafe.
It welcomed its first customers on March 25 and offers “staple things,” she said, such as milk, deli meats and cheeses, juice, butter, yogurt, rotisserie chickens and side dishes for carryout dinners, and yes, even that most prized of all items: toilet paper. Payroll deductions are being taken as payment.
The goal is “to try to make it easier” for health care staffers who are working under very stressful conditions, Ms. Robertson said.
Opening day went “really, really well,” she said happily. They “got so many compliments.”
Having the small grocery area on-site keeps hospital employees from having to run extra errands after a long day at work, and simultaneously helps to protect them from still further exposure to germs or the virus.
These innovations have been a group effort, Ms. Robertson emphasized, giving credit to her kitchen team, to Sodexo, and to ProMedica.
“It was a really nice feeling to have everyone come together on it,” she said.
Given how fluid the situation is and how quickly it’s accelerated — from our first hearing about the coronavirus in January to our current stay-at-home directives — it’s difficult to make plans even for next week, Ms. Robertson said.
“You’ve got to be flexible,” she added, and ready for any eventuality.
So each day at Toledo Hospital’s cafeteria, ProMedica and Sodexo are “reinventing how we’re doing business,” Ms. Robertson said.
“Anything to keep people safer.”
First Published March 30, 2020, 2:30 p.m.
