Desserts are a highlight of the menu at the hospital cafeteria. (Photo by Daniel Williams).
THROW out everything you know about cafeteria food. The Rochelle Community Hospital has redefined the rules.
While most people think of the cafeteria as a place for patients and doctors, RCH has transformed its cafeteria into something the whole community enjoys.
No more thinking of lime Jell-O and pieces of meat that seem to move on their own, Debbie Clark said it’s all about homemade nutritious food at the hospital.
“Word of mouth has gotten out about the quality of the food,” said Clark, the hospital’s food service manager.
Clark has been with the hospital for about five years, but said the cafeteria has seen an increase in use by the general public in the past two years.
There’s no one thing that’s increased business as far as she knows, but she chalks most of it up to quality, price and word of mouth.
“It’s become quite popular,” she said.
Because she and the hospital have always been concerned about nutrition, they make all the meals from scratch, she added.
“It just tastes better and it’s healthier,” she said.
It also means they try to cater to patients and other people in the community by offering low-fat, low-salt and diabetic friendly meals.
Clark said they try to keep a pretty diverse menu and people have been happy with the service they provide.
“(We serve) anything from taco salads, to roast turkey, baked ham to baked potato bar,” Clark added.
That’s another reason the hospital has seen greater interest in their cafeteria.
Clark said on an average day about 150 to 170 people move through the ala carte lines, and that’s not including the meals made for patients.
On any average day people from the municipal building, Countryside Manor and some of the local businesses can be seen eating and mingling in the basement of the hospital.
For the complete article see the 11-18-2010 issue.
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