Equipping Every Foodservice
Operator for Success
Ensure facilities have enough
Cover nourishment of
patients, guests, employees,
PAIN POINTS SOLVED
Under or overproduction due
to inaccurate metrics
Controlling food spending
with lack of traceable data
Manual processes prevent
access to real-time data
COMPUTRITION HELPS YOU
Standardize the entire
Leverage measurable data for
Properly manage budget to
ensure profitably and reduce
Ensure facilities have enough food supply
Cover nourishment of patients, guests, employees, and patrons
PAIN POINTS SOLVED
Under or overproduction due to inaccurate metrics
Controlling food spending with lack of traceable data
Manual processes prevent access to real-time data
Standardize the entire production operation
data for cost-effective
Properly manage budget to
ensure profitably and reduce food waste
Food incurs a considerable amount of expenses. When it comes to managing food in the healthcare supply chain, hospital foodservice directors are tasked with a significant responsibility to ensure their department has enough food supply to meet the daily demands of feeding patients, guests, employees and community patrons. Often, foodservice operators lack traceability of data and are therefore, unable to control food spending effectively.
Excess on-hand inventory, underproduction and rising hospital food waste are all major concerns for foodservice directors. Another important challenge that operators face is the need for real-time data. Many facets of production require up-to-date data, such as current stock levels and cost of goods; hence, the dilemma of manual processes. In order to improve the foodservice operation, there needs be a way to access the data instantly and measure it. After all, measurable data has proven to help attain operational improvement.
For that reason, Computrition has developed a foodservice management system to automate the entire foodservice process, encompassing the standardization of:
Improve Inventory Management
It’s easy to overlook the impact that ingredients, recipes and menus can have on the overall success of a foodservice operation. But all those components are reliant on adequate inventory. To effectively manage your operational budget, operators must prioritize tracking throughout the “life” of the inventory. That means tracking items the moment they are ordered and received until they are used or served.
Considering the extent of data that needs to be tracked in foodservice production, automation streamlines the way you maintain inventory (whether perpetual or just in-time), as well as the way you requisition items in and out of inventory. Additionally, resources such as inventory worksheets or “pullsheets” are helpful for pulling the right amount of ingredients for your retail and/or therapeutic menus.
INTEGRATED SAFETY MEASURES
Seeing how hands-on the production area is in the food preparation, food safety compliance is critical. Food safety systems like Hazard Analysis and Critical Control Point (HACCP) support risk reduction initiatives. Moreover, automation broadens that measure of safety by providing integrated HACCP functionality to ensure proper food handling. Giving hospital foodservice directors reassurance that the food given to patrons will not result in harm, or specifically for patients, prolong their recovery.
Essentially, automation ensures your production team is prepared with the appropriate food items needed to produce the meals offered on the menus, in the safest way possible. All of which influences hospital-wide satisfaction ratings.
Salem Hospital used [Foodservice Operations Management] FOM to overhaul their recipes and achieved a 20% savings in food waste due to overproduction or unaccounted ingredients. Using FOM to examine the floor stock process helped Salem Hospital capture a total food cost savings of $70,000!
Vendor Ordering and Menu Planning
Insufficient or over-ordering drain precious resources. Budget-conscious operators must be equipped with the precision of automation in the ordering process to review current and historical order data and make menu-based ordering decisions.
Likewise, by automating the menu planning process, foodservice operators can accurately determine the food items to order based on actual menu requirements and scale recipe and menu quantities according to the production needs. Consequently, this reduces over- or under-production of food.
In the healthcare supply chain, controlling food costs is a vital objective for successful foodservice management. In the ordering process, ensuring quality products are purchased at the most cost-effective prices is crucial and automatic price updating makes that possible. Properly maintained pricing allows foodservice operators to view and track price changes of items over time, highlighting large increases, which could be replaced with lower cost options.
Forecasting and Reporting Tools
Imagine being able to access post meal count data to predict the total number of patrons to feed and determine how much of each menu item you will need for future dates. Or what about having the ability to generate a report that can identify discrepancies between what was ordered and what was received? Well, automation provides the dynamic reporting capabilities that make these types of functionalities a reality!
When it comes to goal-setting, metrics are key. Automation provides useful reporting to help set valuable goals, such as food cost per patient day or floor stock cost per patient day. Fundamentally, reporting offers visibility on the financial performance of the foodservice department and the overall hospital.
Hospital foodservice directors can rest assure they don’t have to use an outsourced model to access the tools that provide them with needed metrics. Automation provides foodservice operators with the necessary data to manage foodservice processes themselves!