As a hospital food service manager, part of your job is continuing to look for new and innovative ways to improve operational efficiency, effectively manage costs, attract new patrons and retain a high level of customer satisfaction. In order to do this, you want to make sure to balance the needs of Read More >>
5 reasons why you should consider an open kitchen design
Beyond the food and service at your hospital dining room, atmosphere is one of the key ways to improve retail customers' overall satisfaction. As a hospital food service manager, the decisions you make about the design, flow and mood of your eatery can make an enormous difference in how it is Read More >>
Tips for going green in your food service facility
Environmentally friendly and sustainable practices have become all the rage in industries across the U.S. and around the world. With an increasing number of customers and patrons demanding a smaller carbon footprint from their favorite culinary organizations, individuals in food service management Read More >>
Trend of investing in new facilities can improve efficiency of healthcare food services
It should come as little surprise to hospital food service managers that new equipment can lay the groundwork for more efficient operations. However, many medical organizations retain kitchens and cafeterias that are vastly outdated, in need of repair or underfunded. Recently, a number of healthcare Read More >>
Optimize cafeteria and kitchen renovations with smart budgeting
Designing an attractive and efficient food service program is an essential part of running a successful hospital or healthcare clinic. However, too many organizations are skipping some of the most necessary steps toward making these projects run smoothly without wasting valuable dollars in funding. Read More >>
Managing labor costs for maximum efficiency
There is no shortage of organizational concerns when it comes to hospital food service management. Recent research from The Big Picture concluded that the majority of managers in healthcare settings identified labor and food costs as the two most pressing issues in their line of work, according to Read More >>
Are you prepared for the food cost increase of 2013 and beyond?
Nearly doubling the increase of 2012, 2013 is expected to see a food and supply cost increase of at least 4.2%. An increase of up to 20% over the next two years is within the realm of possibility according to experts, so it is critical for healthcare foodservice operators to prepare for the upcoming Read More >>
Greetings from the Cloud, Earthlings
What’s cloud computing all about? When thinking how best to relate cloud computing to healthcare and foodservice, I am reminded of the 1970s musical, “On a Clear Day, You Can See Forever.” With today’s technological advances, it seems we could change that to read “on a cloudy day, you can reach Read More >>
Avoiding Food/Drug Interactions in Healthcare Foodservice
Part Two of the effects of patient safety, in healthcare foodservice. Food and drug interactions are recognized as a serious problem in healthcare foodservice. How do the healthcare professionals alert the foodservice department and the patient that a medication interaction will occur with their Read More >>
SaaS-(Software as a Service), what are the advantages to your Healthcare Foodservice Organization?
How many times are you going to present your Healthcare Administration with a capital expense for foodservice automation just to have them tell you “NO”! Why not find a solution that will benefit both the foodservice department and Administrative needs? Why not present a NO CAPITAL EXPENSE Read More >>