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This may include asking questions such as ‘Would you like another cup of coffee?’ or ‘Would you like to choose some bread from the bread basket?’ Face-to-face interaction increases the patient’s perception of the meal, says Gauntley. When speaking with hospital clients these days, he’s hearing a lot about “face time.” In simple terms, it means hospital staff are actually sitting with patients and discussing meal choices, then interacting with them in a more service- oriented way when bringing meals. “It’s about bringing hospitality back into the hospital,” says Paul Gauntley, president of Brampton, Ont.-based Burlodge Canada, a supplier of institutional foodservice equipment. As healthcare facilities work hard to keep up with patients’ increasing expectations, they’re offering more choice, personalized service, better-tasting food, a wider variety of cuisines and, most recently, an increase in locally sourced ingredients. This may be the commonly held perception, but it’s a far cry from the reality at most Canadian hospitals today. When many Canadians hear the words “hospital food,” they likely conjure up an image of a small tray of wilting broccoli, rubbery chicken, a cup of Jell-O and lukewarm milk, quickly dropped off at a patient’s bedside by a busy nurse. Canadian hospitals are beefing up their meal programs, offering greater choice, personalized service and more local food options