The Café for The Common Good finds new home at Caboolture Hospital
The new Café for The Common Good at Caboolture Hospital.
Patients and visitors at Caboolture Hospital can enjoy fresh food and coffee at the Café for The Common Good’s new home in the recently opened Clinical Services Building, which was delivered as part of the Caboolture Hospital Redevelopment Project.
After months operating out of separate kitchen and servery areas, staff celebrated the opening of the new café with fresh meals, cake and coffee in the Clinical Services Building.
“The kitchen was lost in the early stages of the construction of the new Clinical Services Building, but it was critical that we were still able to service the needs of the community through food and all-important coffee,” The Common Good General Manager of Social Enterprise Jason Medok said.
A dark, or remote, kitchen was used in the interim, with café staff moving food to the customer service outlet.
“The dark kitchen operation was a new way of working for us and certainly something that came with challenges that the team had to overcome,” Jason said.
“Not only did it mean we had to be lean and smart regarding what food we could offer with a reduced menu during this period, but we also had to factor in the logistics of how to transport food safely and efficiently between sites.”
The new café will continue to offer a high standard of healthy, curated food options. Customers can expect a selection of hot meals, freshly made sushi, soup and salads, sandwiches and baked sweets.
“I’m incredibly proud of what our café manager, Nikki, and her team have been able to achieve. Our customers were always front of mind for our team,” Jason said.
“The local community is incredible – including the people who work at Caboolture Hospital and those who live locally and are cared for here.
“We truly feel so privileged to be part of this and to keep the dedicated medical staff and patients well-fuelled.”
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“In April 2023, we implemented an on-demand room service model for patients on our acute wards.
“This allows patients to order the food they want, when they want it, and avoids
unnecessary food waste.
“So far the model has seen great success and high patient satisfaction.”