Chefs help hospitals doctor up menus, sales

Chefs help hospitals doctor up menus, sales

For years, diners at hospital cafeterias found their options limited to ordinary sandwiches and ubiquitous squares of gelatin. Today, however, those diners are indulging in such items as grilled salmon with red pepper coulis, wild mushroom enchiladas and beef tenderloin—usually at per-person check averages of $6 to $8.

Looking to grow retail sales and please increasingly sophisticated visitors, employees and patients, health care facilities nationwide are luring executive chefs from

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