NYU Medical Center livens up hospital dining

Nation's Restaurant News, Dec 20, 2004 by Caroline Perkins

The New York University Medical Center puts to rest the universal cliche about dismal hospital food thanks to Carol Skerman, who is the center's senior director, food and nutrition services. Some 14,000 meals are served each day at the Tisch Hospital, Hospital for Joint Diseases, Rusk Institute for Rehabilitative Medicine and the NYU Cancer Center: Those meals are created by a crack culinary want headed by Sherman, who herself received a Silver Plate Award front the International Foodservice Manufacturers Association for her excellent leadership. In addition to feeding patients Sherman also oversees services provided for the NYU School of Medicine, including cafeterias, vending and catering. Suck a large and varied foodservice operation requires partnerships writ a number of distributors in the New York City area.

What do you look for in a distributor relationship?

Our volume and diverse services determine our product needs and, therefore, our suppliers. For example, we have suppliers for kosher foods for our patients and customers who observe kosher dietary laws. Some key distributors are true business partners that we have worked with over many years. Others are new additions or, when change is necessary, replacements. We are fortunate to be in the New York market, where there is a wealth of options for products and services.

Who are the distributors you work with?

We have done business for many years with JAMAC, M. Tucker, GAF Seelig Dairy, White Coffee Co. and Starbucks. We also do business with J. Kings and Lehmann Colorado Meats.

What are your criteria for selecting a distributor?

We look at distributors who provide excellent pricing, service, timeliness of deliveries and availability of products. We look for distributors that go out of their way to find what we need and that show us trends and products that are coming into the market.

Do you or your staff work directly with distributor sales reps?

Representatives from our larger distributors generally visit our manager of foodservice procurement on a weekly basis.

What services are most important?

We look for our distributors to provide computerized foodservice ordering systems, and we appreciate food shows that let us see new offerings.

What is your biggest challenge with distributors?

Avoiding substitutions! Substitutions usually mean a variance from expected specifications.

Could you give an example of a great thing one of your distributors has done for you?

When we were planning to modernize a cafeteria on a modest budget, M. Tucker helped us obtain furniture from the Winter Olympics in Utah. That was great.