Unidine in the News Recent Press Coverage and News

Purée With Purpose providing nutrition, dignity

Bringing excitement and flavor back to puréed meals. Written by Paul King, May 10, 2014 The idea of molding puréed foods into desired shapes for patients suffering from dysphagia is certainly not new. But Unidine’s Purée With Purpose has redefined the process, and the company has been recognized for its efforts. “Purée With Purpose really

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REDEFINING DINING FOR DEMENTIA CARE

Unidine Partners to redefine dining for patients with Dementia “We believe dementia care needs to be transformed from a mindset of coping with loss to one of full engagement in life,” said Jackie Harris, President and CEO of EMA. EMA owns and operates three continuing care retirement communities in Maryland, plus Copper Ridge, which provides

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Striving for Continual Improvement: Using a Fresh Approach to Support Patient-Centered Commitment

Continuous improvement is imperative for hospitals as Medicare reimbursement rates are increasingly tied to a wide range of measures and consumers are empowered to compare patient satisfaction scores when they shop for healthcare options. Written by Senior Director of Marketing at Unidine, Robert Teplansky Continuous improvement is imperative for hospitals as consumers are empowered to

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Richard Schenkel Interviews with NECN

Unidine’s CEO talks about the company’s growth and commitment to customer service. Watch the interview with Unidine CEO and Founder Richard Schenkel on NECN from Sunday, April 27th, 2014. (NECN) – He is passionate about food and has said what every cafeteria customer can appreciate is an ambitious goal – bringing fresh and delicious food

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Upscale Dining Comes to Presence Fox Knoll

Presence Fox Knoll, located in Aurora, provides its residents and their guests with a nutritious and relaxing experience with the help of a new culinary partner, Unidine. Written by site contributor Alenvis, April 15, 2014 There’s nothing quite like the fine dining experience: fresh, delicious, balanced meals prepared by a skilled culinary team and served

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Partnerships@Work: Using Nutrition to Battle Readmissions

All post-acute care (PAC) facilities want to reduce hospitals lower readmission rates. While the benefits to patients are obvious, keeping them healthy also helps hospitals rein in Medicare fines levied against them for preventable readmissions Written by Gina LaVecchia-Ragone All post-acute care (PAC) facilities want to reduce hospitals lower readmission rates. While the benefits to

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Unidine’s Puree Program Wins Recognition for CHE Trinity Senior Living Communities

CHE Trinity Senior Living Communities (CHE TSLC) was recently honored at the 2013 LTC & Senior Living LINK Conference as a Spirit of Innovation Award winner for their “Puree with Purpose” program through UNIDINE, a dining services provider. The program was one of twelve winners, selected from over 45 leading providers who submitted best-in-class ideas

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On-Demand Webinar: Integrate Nutrition and Dining to Improve Outcomes

Integration of Dining & Nutrition in Strategic Planning for Coordination of Care and Reduction in Readmission Rates A new On-Demand Webinar is now available in Unidine’s online Knowledge Center. The webinar, “Integration of Dining & Nutrition in Strategic Planning for Coordination of Care and Reduction in Readmission Rates,” was originally broadcast on November 8, 2012. In

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Boston-area newspaper reports on revolution in healthcare food service

Read the article published in the September 5, 2012 edition of the Gloucester Times that describes the revolution in hospital dining that is occurring at Northeast Health System. The Gloucester Times published an article entitled, “The ins and outs of hospital food.” The article describes the innovation that Unidine is bringing to dining services at Beverly Hospital

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