Healthcare Culinary Solutions was founded in order to address a gap within the healthcare culinary market. We apply our expertise in the areas of program design, project development, team-member training and implementation to the largest business segment in these organizations: patient room service and non-patient meal service.  This expertise, along with Chef Mark’s vision of making every meal an experience, makes us uniquely qualified to design your transition.

What are people saying about Healthcare Culinary Solutions?

“Working with Healthcare Culinary Solutions has made our cafeteria, Seasons Dining, a success. Mark helped us redesign our menus and introduce new flavors. He retrained our staff, giving them the confidence that they could produce fresh, high quality meals. Our customers really like the changes that we have made” - Mike Cremeans, Director of Nutrition, SOMC

“I cannot say enough about my experience working with Chef Mark Dyball and his Healthcare Culinary Solutions team.  In just a few months, he facilitated the transformation of our menu from basic cafeteria steam table fare to upscale restaurant style foods. The results are nothing short of amazing!  The many compliments give our staff a renewed energy and excitement about their jobs. Within two months after completing the program, our cafeteria revenue increased 20%.  We expect to see a 100% return on investment within six months.  Our investment in the Healthcare Culinary Solutions program was money well spent!”   - Julie Norman, Director of Nutrition, Swedish/Edmonds, Seattle

“Mark Dyball implemented our Room Service program in 2011. We could not have done it without him. He wrote recipes that were designed around Lodi’s great agriculture region. He trained our “Cooks” and made them “Chefs”, which changed our culture at Lodi Health. If you are looking at Room Service in your Hospital, using Mark is most essential in making your Room Service program successful. Our Patient Satisfaction scores went from 56% to 95% after introducing Room Service to our patients. The end result is happy staff and patients.” – Rebecca Olvera – Director of Nutrition, Lodi Hospital California