TouchPoint Dining Demo
Have you ever wished that your patients could order their meals from the comfort of their rooms by simply using the televisions' remote controls? And what would you think if, at the same time, it could improve patient satisfaction; reduce food waste and supply expenses; eliminate paper menus; and allow your staff to spend more quality time with patients instead of entering menu selections?
Guess what? This is already a reality with Computrition's TouchPoint Dining. Register to see the video on this solution and learn:
- Why TouchPoint Dining is a patient-centered solution: patients have complete control (literally) and are involved in managing their care
- How TouchPoint Dining can help you reduce or eliminate paper menus
- How patients get their own specific menus, with allergies and restricted food items removed, ensuring that menu offerings are appropriate for their therapeutic diets
- How patients can review the nutritional data and analysis for menu items offered and ordered
TouchPoint Dining is the solution for a traditional trayline or an on-demand room service patient environment, reducing the amount of labor and resources required to process patient meal requests.
Note: Computrition works with a variety of TV/Entertainment Systems (Skylight, Allen Technologies, Lodgenet, etc.,).
Read What Others Had to Say About TouchPoint Dining
"I especially like how the menu is on the TV and I could call in my meal and tell them what I wanted to eat. The pictures of the food are wonderful and the meals are as good as they looked on the TV."
-Patient using TouchPoint Dining at Scottsdale Healthcare, Scottsdale, AZ
"We implemented TouchPoint Dining with Skylight. Previously we used 54,000 printed menus a year. With TouchPoint Dining we have eliminated the paper menu except on Mental Health/Addiction Recovery where Skylight is not available. We also were able to divert labor (2 people, 5-6 hours/day) from collecting and entering menus to the bedside working with patients on menu selection and explaining TouchPoint Dining and Skylight. Biggest improvement was access to the menu for patients."
-Susan Larcom, MBA, RD, LD, Nutrition Manager, Shawnee Mission Medical Center