Aramark to bring new menus, options in food service starting Feb. 1
Published on Monday, January 27, 2025
By: Annie Oeth, aoeth@umc.edu
Photos By: Melanie Thortis/ UMMC Communications
Whether it’s a patient’s breakfast, a lunch from the University of Mississippi Medical Center cafeteria or a coffee on-the-go at the School of Medicine, Aramark will be serving it up starting Feb. 1.
As announced Nov. 1 in VC Notes, Aramark is at the start of a five-year, $75 million contract with UMMC to provide food and nutrition services for our patients in Jackson, Grenada and Holmes County as well as cafeterias in University Hospital, Wiser Hospital for Women and Infants, the Norman C. Nelson Student Union, UMMC Grenada and UMMC Holmes County and the coffee shop/deli in the School of Medicine.
“It is time for a change,” said George Pressley, executive director of Health System Clinical Operations. “We’ll be working closely with Aramark, and it will be a top priority of us to make sure that our patients, families, employees and students receive the food service they deserve.”
Retail food service operations will be limited Friday, Jan. 31, starting at 2:30 p.m. through midnight, with the grill station, grab-and-go sandwiches, salads, snacks and beverages available. The kitchen will be closed from midnight to 6 a.m. on Feb. 1. A streamlined menu will be available the weekend of Feb. 1-2 with Aramark, with the full retail menu offered Monday, Feb. 3.
Payments that weekend, during the transition, will be through credit cards and payroll deduction only.
A new patient menu will be available starting Feb. 1, and Aramark and Medical Center leaders are working to make tray deliveries at times that are optimal for healing and a positive patient experience. Room service-style ordering will be available for patients in Wiser and Children’s of Mississippi hospitals, and pediatric patients will have a menu that’s more child-friendly.
Coming along later in the year are healthier and quicker retail options including a “micro market” with grab-and-go options and a partnership with chef Nick Wallace, who’s appeared in Food Network programs “Comfort Nation,” “Cutthroat Kitchen” and “Chopped” and Bravo’s “Top Chef.” He has also presented five Mississippi-themed dinners in New York for the James Beard Foundation.
Jill Bayles, director of the Medical Center’s Office of Patient Experience, said she’s looking forward to the changes. “More variety and healthier options on campus and at different times of the day to accommodate families staying with patients and our employees who work late or on weekends will be welcome.”
Bart Kaericher, president and CEO of Aramark Healthcare+, said members of his team are excited to begin service.
“It’s an honor to join forces with such a forward-thinking team, and I am confident that our combined strengths will create something remarkable,” he said in a November statement. “Our people are the heart of our success, and I have a firm belief that our culture of kindness, trust and empowerment will drive positive outcomes.”
Abby Street, executive director of Health System Clinical Operations, said, “I look forward to partnering with Aramark to improve the food service experience for our patients and to bring exciting innovations to our retail food options to benefit patients, visitors and employees alike.”
Also on the menu will be easier ways to pay, including adding self check-outs – the same brand used by Circle K stores and the Kansas City Chiefs – and, at the main cafeteria and the student union, kiosk ordering at grill stations.
Catering through Aramark can be done through software that will enhance efficiency as well as ease of ordering.
In the first 60 days of Aramark’s service, a system will be implemented so Aramark can learn more about food service preferences within the Medical Center. Aramark’s contract with UMMC is performance-based, meaning that expectations for quality and timeliness of food delivered to patients and cafeteria options must be met or payments will be affected. The Medical Center also has requirements for kitchen and menu upgrades, employee behavior and customer service written into the contract.
As the new changes become available, Pressley said, “UMMC will see food service that not only meets our expectations but exceeds them.”