Creating an employee-centric food hall
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Credits:
Kim Rodgers Photography
BACKGROUND
UChicago Medicine wanted to bolster its coffee and food offerings to better meet community needs – particularly those of its time-constrained clinicians facing long, stressful shifts.
CHALLENGE
How can we give employees a variety of options that help them recharge?
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solution
By listening to employees through surveys and discussion groups, HHP found the community craved Mexican food, healthier options, and local brands. So, its Center for Care and Discovery is now home to a food hall featuring two Chicago-based brands -- Sip of Hope and Burrito Beach -- as well as Root & Sprig.
