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You are here: Home / Food Service Management / All Hands on Deck

October 18, 2010

All Hands on Deck

All Hands on DeckThe 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 implementation of a solution where activities are coordinated for transition to happen as smoothly and as quickly as possible with minimal disruption of service to adopt the new service model and set the mission for on-going success.

When food service contractors go onsite, they pool their resources, bringing in managers, supervisors, RD’s, and chefs to get their client on-line and moving toward their goals.   Why isn’t this more common in our market?

In the realm of F&NS automation implementation, many projects fall well short of expectations due to a loss of focus, resources or, most importantly, time.  Prolonged implementations are one of the biggest issues that I see as a consultant and advisor in this market.  An “All Hands on Deck” approach with regards to software implementation would be an ideal remedy for this condition.

I have found that Vision Software uses the all hands on deck approach for implementation.  Vision collaborates with you and your team, providing one-on-one attention and working side by side through every step of the process.  This results in rapid Implementation and deployment of automation solutions to provide the outcomes and ROI you expect. ROI with safe food, quality food production, increase revenue generation, enhanced patient safety, and increased patient satisfaction.

Does the software vendor you are considering provide this focus?  If not, you may want to consider the benefits to your department or, more importantly, the negative ramifications of not getting your system up and running in a few months.


by Marsha Diamond, MA, RD

Filed Under: Food Service Management

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