Morrison Healthcare Company Updates | Glassdoor

Company Updates

  • We've all done it before. After a meal, you have leftover food, place it in a container and stash it in the refrigerator. Unfortunately, day or weeks go by before you pull out the leftovers again. Check out these storage tips to stop food waste from Chef Justin!

    Storage Tips to Stop Food Waste

    It's not surprising that much of our food waste is the result of improper food storage. After a meal, most of us have food left over, place it in a container or a plastic bag and stash it in the refrigerator. Unfortunately, days or weeks later, that's where we see it again.

  • Stop Food Waste Day is quickly approaching on April 24th! In preparation, Chef Justin has shared his planning tips to help you stop food waste.

    Planning Tips to Help You Stop Food Waste

    We all know purchasing large amounts of food for large foodservice companies like Morrison is much different than buying food for a family at home. But when it comes to reducing food waste, all of us can take steps to achieve our goal.

  • Learn how Compass One is continuing to make our culture diverse and inclusive.

    More Reasons to Celebrate Inclusion Week at Compass One Healthcare - Morrison Healthcare

    As we approach our three-year anniversary of celebrating Inclusion, Compass One Healthcare is continuing to ramp up our efforts to create a diverse and inclusive culture throughout the company. The Diversity and Inclusion Council (DIAC) is approaching this opportunity from all angles.

  • Our team at THOP Memorial works with interns from Project SEARCH, a program which gives disabled students a wide variety of work experiences. The team understands how they're stronger working together and that inclusion means giving everyone an opportunity to work and contribute to our success.

    Stronger Together at THOP Memorial

    By: Elsa Maria Garcia, Patient Services Manager, The Hospitals of Providence - Memorial Campus, El Paso, Texas We have opportunities every day to make the lives of patients and café guests a little bit brighter. We also strive to improve our team members' lives with professional opportunities.

  • Chef Paul is featured on the Morrison blog sharing why Farmworker Awareness Week is so important to him.

    Why Farmworker Awareness Week Means So Much to Me

    Growing up in South Central Florida, I witnessed first-hand the deplorable living conditions farmworkers experience. My mother taught English as a second language for 30 years in the local schools. Sometimes I accompanied her to deliver homework to students, many of whom were children of farmworkers.

  • Many people across the nation suffer from malnutrition. Kathy, our dietitian at Methodist Medical Center, decided to do something about it.

    Registered Dietitian Nutritionist Day Spotlight: Kathy Irwin

    March 13 is Registered Dietitian Nutritionist Day, which commemorates the dedication of RDNs as advocates for advancing the nutrition status of Americans and people around the world. When we asked Morrison Healthcare dietitians to nominate someone who they believe is achieving this goal, Kathy Irwin, a clinical nutrition manager at Methodist Medical Center in Oak Ridge, Tenn., was at the top of the list.

  • We sat down with Kevin Dorr, VP of Retail Solutions, to talk about Retail Brand Strategy. Check out what he has to say on our blog.

    The Future of Food

    As the leader in foodservice, we're constantly re-imagining the quality and future of hospital food. Recently, we sat down with Kevin Dorr, VP of Retail Solutions, to talk about our Retail (café dining) Brand Strategy and the changes he's seeing in how food is delivered and consumed. Q.

  • In late January, two feet of snow was dumped on Northern Michigan and there was a wind chill of minus 35 degrees. Our associate, Gus was unable to drive to work for his shift. He could have stayed home, but he willingly bundled up and walked more than one mile to get to work. Talk about dedication! Read the full story on our blog.

    Braving the Cold

    When two feet of snow was dumped on Northern Michigan and the wind chill reached minus 35 degrees in late January, 65-year-old Morrison associate Gus Peterson needed to get to work. His car wouldn't start, but that didn't deter Peterson - he bundled up and walked more than one mile to get there.

  • Hospital stays are difficult for most people, but a delicious, hot meal and a clean room can be a bright spot. Recently, we spoke with Dusty Deringer, VP of Patient Experience for Compass One, to discuss how Morrison and Crothall work to achieve this goal.

    Making the Patient Experience Better

    A Q&A with Dusty Deringer, VP of Patient Experience for Compass One Hospital stays are difficult for most people, but a delicious, hot meal and a clean room can be a bright spot. Recently, we spoke with Dusty Deringer, VP of Patient Experience for Compass One, to discuss how Morrison and Crothall work to achieve this goal.

  • In just three short years, Emily McCabe graduated our MIT program and rose to become a senior director. Her dedication and passion for her career with Morrison is an inspiration.

    A Success Story: Manager-in-Training Graduate Emily McCabe

    Emily gained acceptance to the Morrison Healthcare MIT program based out of Yale-New Haven Hospital in Connecticut. This is a large, 1,541-bed facility affiliated with the Yale School of Medicine, which enabled her to learn about every aspect of patient food service.

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