Built for Healthcare Demands: A Smarter Dishroom at Holland Hospital
When Holland Hospital set out to improve kitchen efficiency across multiple service areas, they needed more than just new equipment, they needed a smarter approach. Zink Foodservice, Champion, and Bi-Line Conveyors partnered with Great Lakes Hotel Supply to bring two custom-designed dishroom solutions to life: one for the main kitchen and another for the café. Each install addressed long-standing workflow issues, heat management challenges, and staffing inefficiencies, delivering real results in two very different parts of the operation.
This project was led by Bill Hoffman of Zink Foodservice, with support from our healthcare and education specialist Pat O’Hare and Tom Gatschet of Champion. Together, the team worked closely with the hospital and dealer partner to reimagine dishroom operations and support long-term success.
Café Dishroom: Cooler, Cleaner, and More Comfortable
The café dishroom had a corner conveyor setup that created tight, enclosed working conditions and added heat to an already constrained space. Staff were limited in how they could move, and the delivery system simply wasn’t keeping up with demand.
The solution: Replace the old corner conveyor with a Champion ventless warewasher and a Bi-Line soiled tray conveyor system.
Results:
Key Features of the 76 PRO VHR:
Main Kitchen Dishroom: From Overbuilt to Efficient
In the hospital’s main kitchen, responsible for in-room dining service, the team faced a different challenge: a bulky, unreliable flight machine from another manufacturer that required a third person just to keep up with unloading. It was paired with an L-shaped pre-rinse area that blocked movement and made the dishroom feel chaotic.
Zink’s solution involved reconfiguring the entire layout and replacing the oversized equipment with a more efficient, better-fitting system.
Key upgrades:
Labor savings were immediate: The new setup can be run by just 1.5 people on the soiled side and 0.5 person unloading clean ware, freeing up staff and eliminating the constant shuffle of trying to keep up with demand. It’s now a clean, organized space with improved flow, fewer issues, and a noticeable reduction in stress for the back-of-house team.
Key Features of the 86 PRO VHR:
A Win for Patient-Focused Foodservice
At Zink, we believe foodservice equipment should work for the people who use it. That’s why we’re proud to represent premier brands like Champion and Bi-Line, and to partner with great companies like Great Lakes Hotel Supply to bring solutions to life.