Hospital Updates

Cafeteria Survey

Results show employees, guests are happy with new changes to the cafeteria, but are looking for more variety.

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Imag­ine this: it is a typi­cal work day at Ivin­son, and 0830 has rolled around once again. It’s a great time to swing through the café for some Laramie-famous biscuits and gravy. With a full belly and a free cup of joe from the coffee station, it’s time to take on the day (or hit the sack, depend­ing on the shift).

On days like these, it’s easy to over­look just how much is going on in the cafe­te­ria. Between the hours of 6:30 AM and 7:00 PM, many employ­ees, guests and patients alike shuf­fle through the café to get their food-fix. On any given day, Moun­tain View Café serves an aver­age of 550 people, (which is not count­ing the guests and patients who order food directly to their room).

This number has grown steadily in the last year, partially due to the addi­tion of the Medical Offices at Ivin­son, but also in large part due to improve­ments and changes made to the cafe­te­ria. In an effort to further improve guest satis­fac­tion scores, Erin Michel, direc­tor of Nutri­tional Services, recently conducted a survey asking guests to rate their expe­ri­ence in the cafe­te­ria and give feed­back on menu options, food qual­ity and other recent changes to the café. 

Over the course of a month, 172 surveys were completed, reveal­ing three consis­tent themes across most responses. Specif­i­cally, guests were espe­cially vocal in regards to clean­li­ness, food taste and temper­a­ture and menu variety. 

Follow­ing the survey, the dietary staff craved to address these areas of concern, as well as a few other issues with the flow of the space. After taking time to conduct discov­ery and some brain­storm­ing, the staff began imple­ment­ing some of their new ideas. 

We wanted to empower fellow staff members to help us keep the space clean, so we purchased a Swif­fer mop,” said Erin. The mop is located in the back by the dish wash drop-off. When a staff member witnesses a spill or dirty floor, they are encour­aged to help keep things tidy during the busy hours.”

While pass­ing through the cafe­te­ria, you may have also noticed new loca­tions for the coffee stations and soup wells, as well as subtle updates to the salad bar. These changes have helped to free up space and to reduce the number of traf­fic jams during peak hours. 

Addi­tion­ally, Erin boasts, We have added a new summer menu, too!” Addi­tions like mango salsa and unique vari­a­tions of the tradi­tional salmon filet are taking the stage, giving guests the option of adding fresher and lighter options into their diet. The staff has really enjoyed coming up with new items to try,” said Erin. 

Erin has even recruited the help of other depart­ments to assist in the café’s new initia­tives. In a unique collab­o­ra­tion with Arnold Salo from Engi­neer­ing, the cafe­te­ria has plans to utilize his weld­ing skills to modify the hot line to warm up new menu items like stir-fry.

All in all, Erin and her team have been hard at work, push­ing to improve the qual­ity of the cafe­te­ria and to provide guests with an excep­tional expe­ri­ence. As the cafe­te­ria contin­ues to make improve­ments and grow, we’re beyond excited to see what’s being served next.