Upson broke ground this week for a new kitchen and dining area. The new kitchen will replace the current, 55- -year-old one and feature complete with new modern-day food production and dining equipment, including new ovens, fryers, stove tops, a larger cooler and freezer, a new dish-machine and all new food court and dining room furnishings.
The all new kitchen and dining space, which will be constructed adjacent to the Auditorium, will more than double the existing space and accommodate an estimated 150 people. The existing, old cafeteria space is packed with a total of 63 seating spaces.
Director of Facilities Management Mike Lyle said the new equipment and space will impact more than the quality and efficiency of food delivery. “While the new space will help guests and caregivers get meals more efficiently, the area will be designed with more spacious and comfortable seating, improved lighting , and simple extras to offer a relaxing and recharging area to allow caregivers and guests to take an important break in their day.”
According to Steve Hand, Director of Food Services, the hospital serves each year more than 50,000 patient meals, 120,000 employee meals, and 30,000 meals to visitors and community members.
“Healing is more than treating a disease, an illness, or a condition. It means caring for someone’s complete physical and emotional well-being. It means supporting guests, doctors, nurses, and staff to enhance the healing process,” said Hand. “Every day, through the essential food and facility services that we provide, we help nurture a healing environment, and free our staff to stay focused on Upson Regional’s highest priority: treating patients.”
The $3.8 million kitchen and cafeteria project comes at a time when reimbursement for hospital care is declining. CEO David Castleberry said, “The kitchen is the most expensive real estate per square foot in a hospital, second only to the operating room. It is a lot of money, but the cost of not moving forward is even greater.”
Castleberry adds that the new kitchen is a necessity. He said the hospital has outgrown the design of its current dining area and has worn out its kitchen infrastructure. “Our Food Services staff needs modern tools and equipment to do their jobs and support our patients, caregivers and community with good nutrition,” he said.
The new location of the cafeteria, which will be at the back entrance of the hospital and adjacent to parking areas, will increase access for members of the community, who chose to dine at Upson. Officials expect the new cafeteria to open within the next 14 to 16 months.
Throughout progress, Upson will ensure access to the Rehabilitation Services,
