The Ohio State University Medical Facility

Medical Center Food Service Design
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Food Service In Good Health


THE CHALLENGE:

In order to improve patient, doctor and visitor satisfaction at OSU Medical Center, FRCH was charged with renovating their kitchen and dining areas, our hospitality and higher education experience was just what the doctor ordered.

THE RESOLUTION:

Helping one of the nation's largest academic medical centers personalize their food service offerings was a monumental undertaking. The project entailed renovating numerous areas including a 16,000 sq. ft. Central Production Kitchen. This massive project also involved renovating Hospitality Centers in six locations, a consolidated Bulk Food Storage room, a 650-seat Main Dining Hall, Servery and Kitchen and a Grab & Go, as well as relocating and renovating offices. The over-arching design strategy was to convert the operations of the existing food services facilities from a traditional, in-kitchen, tray line assembly and delivery model to an on-demand, patient food delivery model similar to hotel room service in order to increase satisfaction levels. Construction is now underway and initial feedback has been sensational.


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