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. By taking appropriate steps to lay the groundwork for renovations before the project actually begins, healthcare organizations can optimize the success of their plans.
Part of this process is identifying the most common obstacles standing in the way of food service renovations. According to Foodservice Director magazine, one of the major hang-ups that hospitals have with upgrading their food service facilities is finding the money to do so. A study conducted by The Big Picture found that 60 percent of hospital operators cited funding as the primary issue for renovation projects, followed by continuing service during renovation and getting the approval of hospital administrators.
Putting renovation money to good use
Hospital food service managers must often negotiate with administrators in order to secure proper funding for renovation initiatives. However, another major issue for enhancing existing cafeteria and kitchen facilities is having the know-how to determine what does and does not need to be fixed.
Food Management magazine reports that food service consultants are often called upon by healthcare providers and other large corporate organizations to provide advice about optimizing renovation strategies. However, hospitals often do not capitalize on the full expertise offered by food service consultants.
One of the primary reasons that hospital culinary renovations struggle even after hiring a consultant is that the food service professional is called into the project too late to be of much use. When purchases have already been made and walls knocked down, there is only so much these individuals can do to streamline operations.
“For example, if a corporate food service facility design project is already underway when the consultant is retained, it may be too late to incorporate important features or modify the plan for maximum efficiency and service,” noted Tom MacDermott, president of Clarion Group consulting firm, quoted by the source. “A corporate food service consulting project also may not deliver full value if our recommendations are accepted but we’re not retained to implement them.”
By setting aside the necessary funding and hiring a food service consultant well before renovations commence, hospitals and clinics can ensure the best possible result of their food service management.