Third-shift employees at The University of Toledo Medical Center will be able to enjoy an updated menu beginning Tuesday, Oct. 21.
The new menu will be offered Monday through Friday from 11 p.m. to 4 a.m. in the Four Seasons Bistro.
“This program is an example of the great care we are giving to our hard-working third-shift team,” said Mario Toussaint, senior director of operations for Dining, Retail and Clinical Nutrition. “The success and sustainability of this offering will, of course, be dependent on whether it is meeting the needs of the third-shift team and the ongoing utilization of the food service.”
Updated offerings will include:
• Daily “wellness” meal for $3.99;
• A variety of grilled and fried options;
• Fresh eggs and omelets;
• One hot soup of the day;
• A grab-and-go sandwich and salad station;
• Parfaits and ice cream;
• A full deli, including a bagel and bread bar;
• Bistro options; and
• A variety of beverage choices.
Family members visiting patients also are welcome to order from the expanded menu.
“We want to ensure a positive work environment for all of our employees, regardless of what time they work or what their job duties entail,” said Dr. Carl Sirio, chief operating, clinical and medical officer at UT Medical Center, and senior associate dean for clinical affairs in the College of Medicine and Life Sciences.
“This program was in response to what Dave Morlock [UTMC CEO and executive vice president for finance and administration] and Dr. Sirio heard while rounding with our respected third-shift team members,” Toussaint said. “The team spoke, and the leadership team listened and acted on this important request.”