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   After six months of planning, Sally Fisher, director of foodservice at the Medical College of Georgia (MCG) was confident that her cook-chill start-up would go smoothly. But there was a problem with a favorite item: grits. Detective work led to well-intentioned workers adding extra water. With advice from Cleveland Range cook-chill experts, Fisher and her employees standardized the recipe and processes. Case closed! Great grits aren't a priority everywhere, but it was among hundreds of recipes converted for cook-chill with help from Cleveland. MCG and Cleveland specialists collaborated to assure an efficient operation and quality food results. After start-up, follow-up visits, additional training, and advice on new menu items continued. While the grits started out watery, the results from the Cleveland cook-chill system are solid. MCG served more than 2,500 meals daily with consistent results and reduced costs. And Sally Fisher received the Healthcare Foodservice Management Spotlight on Innovation award. |