In January, Crouse Hospital contracted with Sodexo, which serves 10 million consumers in 6,000 locations in the United States, Canada and Mexico, to manage the hospital’s nutritional services operations.
For the past two months, the company has been making physical and menu enhancements to the Clock Tower Café, the hospital’s cafeteria for visitors and staff, which will undergo extensive renovations next winter.
In late fall, to help the hospital fulfill its mission to provide the best in patient care, Sodexo will introduce At Your Request - Room Service Dining®, the leading healthcare room service program in North America. With a foundation of sophisticated software, their innovative program incorporates a traditional restaurant approach to meal preparation and delivery, employing user-friendly tools, systems and processes that ensure a more positive nutrition experience for the patient.
To help implement these changes, Crouse has announced two key appointments to the Nutritional Services team. Liverpool native Alec Neider has been named Director of Nutritional Services for Sodexo at Crouse Hospital. Alec comes to Crouse with vast experience in Nutritional Services, particularly in healthcare, working as a director in both long-term and acute care, and most recently having opened new Sodexo operations in the Kalieda Health system in Buffalo and Jackson Health system in Miami.
Todd Corcoran of Union Springs has been named Executive Chef at Crouse. Todd has been with Sodexo since 2000, and during those years served as Food Production Manager at their SUNY Albany location and as Executive Chef at New York Chiropractic College and Wells College. He earned his Associate’s Degree in Culinary Arts in 1998 from Schenectady Community College and an A.A. in Liberal Arts from Dutchess Community College.