foodservice software

IMPROVE HOSPITAL FOOD PRODUCTION
WITH ADVANCED SOFTWARE

IMPROVE HOSPITAL FOOD PRODUCTION
WITH ADVANCED SOFTWARE

FOODSERVICE OPERATIONS MANAGEMENT (FOM)

FOM SNAPSHOT

RESPONSIBILITIES

Effectively order and store food supply

Productively prepare patient meals

Regulate inventory and vendor ordering

PAIN POINTS SOLVED

No visibility on food spending

Difficulty tracking real-time data 

Food waste and revenue loss

FOM HELPS YOU

Integrate with nutrition and retail for better data and budget control

Forecast future meal production

Automate inventory management

Considering food represents a significant expense in the healthcare supply chain, it is challenging to successfully manage all the components involved in foodservice. At some point, operators are faced with the decision to either automate their processes or continue having no visibility of food spending. When it affects operational performance, the decision becomes apparent. Foodservice software provides the traceability and budgetary control that every leading healthcare organization needs.

A hospital that uses a food production software system has access to real-time data to regulate foodservice inventory, manage food vendor ordering, build menus, develop recipes, forecast food supply and generate reports.

With Computrition's FOM system, you'll be able to determine:

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FOOD ITEMS
TO ORDER

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INGREDIENTS
FOR RECIPES

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MEALS
TO PREPARE

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ON-HAND
FOOD SUPPLY

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COST OF
PRODUCTION

Effectively ordering, preparing, and storing food all require accurate data especially when it affects the nourishment of patients as well as
non-patients. Automation through FOM will standardize food supply at the most cost-effective rates, taking operational efficiency to
the next level with the cost savings it generates.

SINCE IMPLEMENTING THE
FOM PRODUCTION MODULE,
FOOD WASTE HAS
GONE DOWN TO 3%

AND SHEA MEDICAL
CENTER HAS ACHIEVED
AN OVERALL SAVINGS OF
$750,000-$800,000

CENTRALIZED HOSPITAL FOOD MANAGEMENT

Foodservice 101 will teach you that inventory is directly tied to ingredients, recipes, and menus. For a hospital to have an effective food production department, it needs to have a way of ensuring a sufficient food supply. Whether your operation manages inventory on a daily, weekly, or annual basis, foodservice software offers the flexibility to track goods with a perpetual or just-in-time method.

FOM intuitively calculates available inventory, par levels, inventory in-use, and even recipes within recipes, to order what is needed. With the multitude of incoming and outgoing requisitions, FOM’s electronic tracking process saves valuable time otherwise spent on manual work.

Control food waste

When it comes to inventory, mismanagement can lead to major food waste and revenue loss. But having a mechanism like FOM in place, operators can better manage areas of costly oversight in hospitals - like floor stock consumption at the nurse’s stations. Similarly, automation with FOM can also help expiration dates of food so they can be used before any spoilage occurs, preventing a wasteful and costly surplus.

Regardless if you operate a single-site, centralized, or combined hospital food management environment, foodservice software provides resources that improve operational efficiency. With the use of FOM’s “pullsheets”, your staff can easily determine the ingredients to pull from inventory and their corresponding storage locations to produce the meals offered on the menus.

HCA TriStar Division
saved $3.5 million dollars in 2 years due to a floor stock standardization initiative using FOM’s automation.

A male chef holding a tablet and a female chef wearing a puffy hat standing in a hospital kitchen automated by foodservice management software.

Electronic Ordering
with Vendors

Restocking goods means frequent ordering and keeping track of multiple vendors can get hectic. With foodservice software, you can integrate with vendors to streamline the entire ordering and receiving process. Automatic price updates via Electronic Data Interchange (EDI) allow operators to perceptively manage all vendor data and view price histories to validate contractual compliancy, obtain proper rebates, and ultimately strengthen buying power!

Recipe Management
and Data Linking

Every chef needs a safe “playground” to experiment with ingredients. FOM’s recipe sandbox allows chefs to safely create test recipes without affecting the actual recipes served to patients. While in the test zone, chefs can add or delete ingredients, change yields, and automatically scale ingredients based on the changes, all without impacting the recipes in use until the test is approved!

Details matter in foodservice, particularly when there are so many interrelated aspects that affect the patients. Foodservice software gives operators accessibility to the USDA database or Canadian Nutrient File so they can link the most up-to-date nutrient information to food items in inventory. Additionally, the item-to-nutrient relationship automatically assigns nutrients to the recipes and menus for seamless nutritional analysis without the need for any extra calculations.

A line of chefs smile as they cook on stoves in an industrial hospital kitchen automated by foodservice management software.
A male chef wearing a puffy hat looks down as he uses a tablet. He is standing in an industrial hospital kitchen automated by foodservice management software.

Foodservice Analytics
and Smart Forecasting

According to LeanPath, an organization dedicated to reducing food waste, 53% of waste is due to overproduction. Decreasing this statistic can be possible when organizations have the resources available to track data accurately. One of the greatest benefits of foodservice software is the reporting tools it provides, so operators of single-site and multi-site hospitals can analyze their performance and protect their bottom-line.

FOM reporting puts you in a position to pinpoint the cost of over-production, which helps to identify where spending occurs and where adjustments need to be made. FOM enables hospitals to forecast the required food supply to order for future food production, helping to prevent the risk of wasting or running out of food. Cost containment happens when operators are equipped to order the right amount of food needed to produce patient or retail meals.

Foodservice integration

Integration seamlessly synchronizes data. With the advantage of having food items, recipes, and ingredients entirely managed in FOM, integration with nutrition services lets operators properly track the cost of trays, nourishments, and tube feeding. In collaboration with our nutrition software, FOM also links to patient-specific data, such as likes, dislikes, allergies, diet restrictions, and exchanges.

Meaningful foodservice data is very much interconnected with the retail side of healthcare too. Knowing the buying price of food items enables retailers to set fair selling prices and ensure goods are not sold for less than they were purchased. Likewise, leveraging actual POS sales data improves production forecasting and inventory management. Additionally, creating labels for pre-packaged foods and displaying meals on café menus require itemized ingredients of food items and FOM automatically transfers that information.

Additionally, foodservice software offers integrated HACCP functionality to comply with food safety standards during food preparation and prevent any risk of harm to patients. Interoperability at this caliber produces hospital- and system-wide cost savings!

A female chef wearing a tall hat and smiling at the camera while working with hospital foodservice management software.

system essentials

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Determine food
items to order based
on menu requirements

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Maintain adequate
food inventory required
for ingredients,
recipes, and menus

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Scale recipe and
menu amounts
according to
production needs

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Track incoming and
outgoing requisitions

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Vendor ordering
interface provides
ongoing price-updates
and historical summary

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Give chefs the ability
to test and create
new recipes in a
sandbox environment

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Analyze nutrient
information at the
food item, recipe, and
menu level

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Generate reports
to forecast order
amounts for future
meal production

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Integration with
nutrition services to
trace the cost of all
foods served to
patients and guests

optimized outcome

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Reduce food waste
and protect the foodservice
budget

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Redeem rebates and
buy food at optimal
prices with electronic
vendor ordering

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Centralize the
production/kitchen
environment

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Ensure proper food
handling in accordance
to HACCP guidelines

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Capture profit margins
by setting retail
sales prices for food
items based on the
purchase prices

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Support healthy
initiatives by leveraging
ingredient information
for food labels
and café menus

see it in action

Take a look at additional resources to find out how automation will optimize your
foodservice department - producing the highest level of human satisfaction,
operational efficiency, risk reduction and budget protection!