Healthcare Design - June 2015 - 40

Left: Suspended, curved ceiling
panels; durable and cleanable
porcelain tile; and white flooring
and counters bring attention to
a wide variety of healthy and
colorful food choices offered
at the University of California
San Diego Thornton Hospital
cafeteria, called Cove. Below:
Modern graphics and bold color
accents create a hospitality-like
feel, while a linear, translucent
soffit leads visitors through the
assorted specialty food counters
in the space designed by RTKL.

On the flip side, hospitals with outdated dining
facilities may suffer from perception coloring reality,
leading patients and families to erroneously believe
that the hospital itself is outdated.
A vast departure from the traditional single
cafeteria line with limited food options and hours
of operation, today's hospital dining areas are designed as comfortable, hospitality-inspired spaces
customized for the user experience. Embraced by
staff and patient families, these spaces are viewed
as a welcome amenity, particularly for those spending extended periods of time in the hospital.
Efficiency and flow
To start, hospitals across the country are attempting to rectify the long-standing inefficiencies in

HCDmagazine.com 07.15

frame. The design must also maximize the number
of transactions within a specified time frame,"
says David N. Moon, principal of Moon Mayoras
Architects (San Diego).
Strategic seating
When it comes to seating arrangements, the key is
variety, incorporating options like a bar with stools,
larger tables, smaller booths, and outdoor seating,
if possible. "I like to create zones in these spaces
for serving, dining, lounging, and personal space,"
Belanger says. "These spaces can be equipped
with movable furniture and modular systems that
can be transformed for different functions during
work hours and afterwards."

cafeteria flow and service. Traditionally set up based
on a lengthy serving line, entry and exit points were
often unclear, and wandering patrons commonly
threw a wrench in circulation.
To ensure a new space achieves optimal flow
and space efficiencies, both in the serving/dining
zones and back-of-house areas, Belanger says her
team typically interviews the administrative, clinical,
and kitchen staff to develop an understanding of
workflow patterns in existing dining areas. Based on
those conversations, the optimal amount of seating
and square footage needed for circulation, serving,
and egress emerges.
Another noted trend is breaking up the traditional
food service line into multiple stations with varied
food offerings: for example, a salad bar, prepackaged to-go meals, sandwich station, and condiment
stands. "Signage can be used to effectively guide
visitors, but the design team must create a flow
that allows guests to visualize the menu offerings,
traverse to the desired offering stations, and pay
and exit from a controlled space in a minimal time

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Healthcare Design - June 2015

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