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Memorial Sloan Kettering Hospital, according to Gordon, has a pretty extensive catering program. He goes on to say they cater about 30 events per day. The events could be anywhere between Danish and coffee setups to full-scale events. Other trends Gordon is trying to keep pace with is offering menu options to vegetarians, as well as focusing on his breakfast program more. “Typically, we do a less percentage of business in the morning,” says Gordon. He goes on to explain that his goal is to try and get customers, who typically grab a coffee or bite to eat on their way to work, to consider getting it in his cafeteria instead. Whether it is a yogurt parfait or a bowl of his customers’ favorite Kellogg’s® bowl pack cereal, Gordon wants people to step out of their routine and give the hospital cafeteria a shot. One trend that Gordon sees as being a major player in 2008 is sustainability. And he is doing all he can to stay on top of this. “Sustainability is huge, and we are working on an eco-friendly environment. At Memorial Sloan Kettering Hospital, we are an older facility so it is tough trying to get a ‘green’ rating. The biggest thing is to try and provide sustainability to our guests. One way we do so is to buy a lot of local food in the summer.” |
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