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November 12, 2010

Is Your Project At Risk?

Your team is in place and you are about to start your food and nutrition software system implementation.  However, before you start, have you thought through the “unknowns” in your project?  Every project has uncertainty and risk.  Identifying and planning for those risks now will ensure that you Read More >>

Filed Under: Food Service Management, Hospital Administration

October 29, 2010

Choosing your IT implementation team

You have made the decision to introduce Information Technology (IT) into your food and nutrition operation.  Congratulations!  This is an exciting time – you are embarking on a project that will lead to years of success for your business.  However, the days, weeks, and months to your “go-live” date Read More >>

Filed Under: Food Service Management

October 18, 2010

All Hands on Deck

The term “All Hands on Deck” was created by the Navy as a command signaling the entire crew to assemble on deck.  Direction was given to the sailors’ needing all hands to work on something of the utmost importance. This is an interesting concept where the goals are obvious:  ensure an efficient Read More >>

Filed Under: Food Service Management

May 26, 2010

Taking Care of Business

Robin Ashton, in How You Can Help Operators brings out some great points, borrowed from Doug Fryett. I’d like to chime in on this one, too. What’s the point of food service equipment and technologies? It’s to help all of us in the food service world take better care of customers. Fryett lists Read More >>

Filed Under: Food Service Management, Hospital Administration

April 30, 2010

Is 99.9 Percent Good Enough?

Most Foodservice and Nutrition Care Managers would acknowledge that, in a number of situations, “OK is good enough”. However, many times it is understood and that “OK” is NOT acceptable. It is likely that many individuals would agree 99.9% accuracy is a completely adequate standard. Yet, in many Read More >>

Filed Under: Food Service Management

March 22, 2010

Clinical Nutrition: The Real-Time Workflow

Technology Outlook 2010 reveals technologies that can “make a real impact” in healthcare this year, as identified by leading IT executives. A common thread: Supporting the clinical care workflow in real time. The clinical workforce is mobile. Care takes place at the bedside, not at computers in Read More >>

Filed Under: Food Service Management

February 15, 2010

Can Nutrition Technology be a Hazard in Your Hospital?

Recently, “problems with computerized systems” received a ranking as one of the 10 most hazardous technologies in healthcare from the ECRI Institute. ECRI is a nonprofit organization that aims to improve medical care through application of technology to healthcare procedures and processes. What Read More >>

Filed Under: Food Service Management, Hospital Administration

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Healthcare Trends: Food Pantry and Scratch Cooking

Healthcare Trends: Food Pantry and Scratch Cooking

One of the biggest food trends keeping strong today is the idea that hospitals be more community oriented, whether that means being a great place to work, offering fresh meals that everyone loves, or finding small ways to give back and make a difference. The good news is, a lot of healthcare institutions are jumping Read More >>

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