Food waste and patient satisfaction are two of the most important topics when overseeing a foodservice department in a senior living facility. Food waste factors into overall food cost and nutritional intake, while patient satisfaction impacts overall physical/mental health. However, one heath
There are not too many options when it comes to running a foodservice department in a hospital. Either you have a team of professionals on staff to take care of all your day-to-day responsibilities in-house, or you spend that money on outsourcing the job to a professional foodservice contractor.
As trends and unreliable media continue to influence the dietary choices of communities from the outside, it is essential that healthcare facilities remain focused on constantly improving patient satisfaction and perception within their own communities through excellent hospital foodservice in order
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
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
Traditional hospital food service involved printing paper menus, left for each patient to choose their meals for the following day. Large batches of a limited number of food items are prepared at fixed times, and delivered to each room on a standard schedule. Under this system, there is no