We were charged with renovating The Ohio State University Wexner Medical Center’s kitchen and dining areas to improve the patient, doctor, and visitor satisfaction. Drawing expertise from our hospitality and higher education experience, we transformed one of the nation’s largest academic medical centers.
The renovation includes a 16,000 square-foot central production kitchen, a consolidated bulk food storage room, a 650-seat main dining hall, and a grab-and-go area. What used to be a traditional, in-kitchen, tray line assembly and delivery model is now an on-demand, patient food delivery model more similar to hotel room service rather than a medical facility. This model is more efficient for staff and more convenient for patients, elevating the overall experience.
