Diets & Menus

FoodService Partners has menus in production to meet each customer's unique needs.

Acute Care

Hospital patient meals include items for regular diets and almost every therapeutic requirement. Many vegetarian items are offered along with a variety of ethnic specialties. Celebratory meals are offered to commemorate special occasions.

Post-Acute and Long Term Care

The special needs and preferences of residents and long term patients are considered in menus and recipes we create for Assisted Living and Residential Care customers.

Café Items

A variety of soups, salads sandwiches and wraps are produced for sale in hospital cafeterias and convenience stores Meals on Wheels and Congregate Dining

Jay Brinkley, Executive Chef and Director of Culinary Services who oversees menu and recipe development for all FSP customers.

Ingredients from local farms

Healthy Meals Start with Locally Grown Sustainable Ingredients

We use fresh, sustainable, locally grown ingredients whenever possible. Menus are modified to meet the needs of people with cultural and religious preferences. Texture modifications are made to meet the needs of individuals with chewing or swallowing disorders and we support the goals of the Balanced Menu Initiativesponsored by Healthcare without Harm.

Nutritious meals are made fresh daily.

Components can be delivered in bulk or plated on disposables or china.

Eccles & Franklin

Low-sodium, low-fat soups and sauces that are high in taste and satisfaction.

Learn more about our new line of flavorful, low fat/low sodium soups and sauces created by our award-winning chef for Eccles & Franklin

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