Tampa (Fla.) General Hospital has partnered with celebrity chef Geoffrey Zakarian to redo its menu and food delivery model.
Mr. Zakarian, an Iron Chef winner, developed seasonal menus for the hospital with “food is medicine” and farm-to-table approaches. The menus utilize the region’s fresh produce whenever available and focus on high nutritional value to help prevent, manage and treat illness, according to a July 31 system news release. The system’s physicians, nurses and dietitians also provided input to ensure the menu offerings align with patient treatment plans. The menu features items such as grilled Gulf snapper, bistro hanger steak and herbed falafel pita.
“Nutrients from high-quality, wholesome food can support and expedite recovery,” John Couris, hospital president and CEO, said in the release. “By treating food as medicine, we’re setting our patients up for the best possible patient outcomes and long-term success after they leave the hospital.”
The menu will be available to patients in October.
In addition to new food items, the system is also implementing a room-service style food delivery system. The “Patient Room Service” program allows patients to order from the revolving menu through their in-room TV or phone. Meals are then made to order and delivered within 45 minutes. This delivery system is currently available to some patients and will be implemented hospitalwide by the end of summer 2025, according to the release.
The new delivery and menu aim to increase operational efficiencies and patient experience with minimal financial impact.
