TestimonialsTestimonials

It's one thing to read a testimony; it's at another level to actually see foodservice professionals give evidence of Computrition's impact in their unique facilities!

What do they like about Hospitality Suite? Hear it from the diet technicians, inventory clerk, and the application administrator at Saddleback Memorial Medical Center in Laguna Hills, CA.

Why Computrition? Hear what Kelly Sorraco, Manager of Clinical Services at Lutheran Hospital in Ft. Wayne, IN had to say!

You think automation is not for you? This is certainly something Neil Headland, Production Manager at Northwest Hospital in Seattle, WA can relate to. Find out how within a few months, Neil went from avoiding the software to doing it ALL!!!

Here Are a Few More Testimonials That our Customers Have Shared

"When our facility implemented Room Service, we far exceeded our goal to decrease plate waste. Prior to Room Service, we documented 30-35% plate waste. After implementing the Room Service program, and currently, we experience 0-2% plate waste. In addition, our Press Ganey patient satisfaction scores increased from 85% to 99%, representing a huge shift in patient satisfaction with our food program overall. We pride ourselves on providing hot food to patients all day, on demand."

-Concord Hospital, Concord NH

"Our cafeteria customers appreciate the Nutrition Fact Labels posted on the intranet weekly and in the cafeteria. Food and Nutrition Services staff uses the information to identify which entrees meet the criteria for our Best of Northwest program which offers several healthy meals at a value price."

-Northwest Hospital and Medical Center, Seattle WA

"As an Administrator over 4 foodservice operations, I can tell you that the system has brought us consistency in process throughout the system. Additionally, information is readily available for trends, benchmarking, or responding to patient concerns. We are all being asked to do more, with less. I am convinced the full implementation of an integrated software solution allows my team to meet that challenge every day."

-Geisinger Health System, Danville PA

"The ability to see the cost of meals prior to production has been utilized for all our menu options. We have been able to actually lower our overall food costs during the past fiscal year even though the actual cost of foods have skyrocketed. It is very beneficial to view a menu cost prior to production and make menu adjustments to meet our financial goals. The meal costing has been helpful when we work with our catered events and the planning of special events for the resident halls. We are better able to help our customer stay within their budget goals while planning successful events with them."

-Kansas State University, Manhattan KS