Software innovations have allowed the retail food and patient meal service operations in hospitals to increase dining options for staff, visitors and patients, but at the Crosstown Café, at Fairview Southdale Hospital in Minnesota, technology has created a special relationship between food service Read More >>
Software Supports Food Service Trends that Focus on Patient Experience
When acute care hospitals and long-term care facilities automate their food service operations, the increased productivity allows for growth and change in exciting new ways. New trends in dining include expanded vegetarian menu selections, specially-designed menus with a focus on dining spaces and Read More >>
Using Benchmarks to Gauge and Improve Efficiencies
Benchmarking is an essential practice for healthcare administrators, whereby institutions measure performance against governmental or industry standards— or benchmarks— to establish basic standards for care. These benchmarks help ensure that resources are being used effectively and Read More >>
St. Joseph Mercy Planted the Lawn and Grew a Community
In the deep freeze of a Michigan January, there is a warm and fertile oasis in the city, where exciting changes are growing. St. Joseph Mercy Hospital in Ann Arbor once maintained a 25-acre lawn that consumed valuable resources and offered little in return. Today, the grounds are home to three Read More >>
Healthier Food: An Overview
Research shows that one in every three hospital patients is malnourished--leading to longer and costlier hospital stays and increased chance of readmission. In today's changing healthcare landscape, it is important not to overlook simple nutrition as a foundation for wellness and more effective Read More >>
Choose an Integrated Software System Which Promotes Patient Safety
The dietary needs of hospital patients are as unique as their individual medical needs, and should be addressed with the same level of seriousness and attention to detail as medications and physical procedures. Allergies, swallowing and chewing problems and interactions between foods and prescribed Read More >>
Food Allergy Management Presents Special Challenges for Patients and Providers
According to the U.S. Centers for Disease Control, food allergies affect 9 million children and 4 million adults, with these numbers expected to rise. Allergic reactions to foods can range from mildly uncomfortable to fatal. When an allergic individual encounters their particular food Read More >>
The Benefits and Opportunities in Addressing Patient Malnutrition
More than 40 years ago, an article was published in the Journal of the American Medical Association that raised the alarm on patient malnutrition. Despite improvements in hospital food service, that number continues to rise. Recent estimates suggest that one of every three patients entering Read More >>
Finding Balance Within the Three Performance Indicators: Budget, Use of Resources and Patient Satisfaction
Operators of food service programs that have implemented Vision Software’s suite of applications report a 4% reduction in food costs and an additional 4% reduction in non-food expenses. For operators and managers of hospital food service programs, finding that point of balance between budgetary Read More >>
Embracing Technology: Advancements in Hospital Food Service
By automating the dietary office, hospitals saw a 15% reduction in food costs and an average increase in productivity of 16 hours per day, all while delivering accurate, inviting meals with more personal service. Technological advancements in the hospital food service industry empower dietary Read More >>