Children’s Hospital of Boston
Plan a complete renovation of the foodservice facilities to deliver quality and service levels consistent with the hospital’s mission statement.
Speed of patient service and space efficiency were design prerequisites. The kitchen would need to be relocated and fit into approximately two thirds of the area previously allocated and at the same time support twice the volume of retail food. The key to the design solution would be to incorporate a space efficient, room service style patient food delivery program linked directly to the servery on one level.
The renovated facility has had a dramatic impact on the image of the Food & Nutrition Department. The kitchen is capable of satisfying the diverse tastes and appetites of customers ranging from toddlers to teens and patient satisfaction scores stand at a record high. On the retail side, sales have increased 40% in the first 6 months of operation.
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