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2020 Year in Review: Senior Care Foodservice

Here are the highlights of our senior care foodservice blogs from this year.

Senior care facilities were put on high alert early on during the Coronavirus pandemic. With residents at a higher risk than most, it has been vital for senior care staff to continue to deliver necessary foodservice safely. Meal delivery during COVID-19 has never been as important, and with the right tools, it was being done in a safe, effective manner. The changes we saw over the course of 2020 will no doubt impact how senior care foodservice is handled as we embark on the new year.

Here are the biggest takeaways of the significant changes we witnessed in senior care foodservice in 2020.

Continue reading 2020 Year in Review: Senior Care Foodservice

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How Healthcare Foodservice Leaders Are Responding in 2020

Pressure was placed on healthcare foodservice leaders to develop an unexpected pandemic response plan.

Many have prepared for emergencies like fires, tornadoes, hurricanes, or mass shootings, but a pandemic was not on the list for the near future. Since being prepared is key to any good action plan, a lot of pressure was placed on healthcare foodservice leaders to develop an unexpected pandemic response plan. Nonetheless, they stepped up to the plate and knocked it out of the park with response plans created to anticipate the worst, respond immediately, and adapt to the inevitable changes to come. Circumstances differ from hospital to hospital due to location and outbreak, but food service leaders are working hard to keep providing food to patients and staff. Continue reading How Healthcare Foodservice Leaders Are Responding in 2020

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Did Someone Order Delivery? In-Room Service Gains Traction

In-Room Service Gains Traction Amongst Hospitals & Care Facilities Across The Country

The limitations and closures of gathering points in hospitals due to COVID-19 have impacted in-room service. However, special attention to in-room service was gaining traction well before the pandemic began. Doctors have always said food can be more than fuel for your body, and with the right nutrients, it can help in the healing process too. Some hospitals are using that concept, as well as patient experience, to change the stereotypes of hospital food for the better and improve patient satisfaction.  Let’s take a look at three healthcare facilities in particular that have started to take a more hospitality-inspired approach to in-room service.

UCLA HEALTH SYSTEM

Open 6:45 a.m. until 7:30 p.m., UCLA offers a restaurant ordering system where the kitchen cooks meals on-demand with menus updated to physician requested, plant-based meals with protein optional additions. Regularly scheduled tray service is still available to neuropsychiatry patients, which is why UCLA’s kitchen is separated into two sections to cater to both types of services.

Keeping in mind there is a 90-minute window between mealtimes, UCLA staff alternates between making and sending 25 trays to 1 unit in neuropsychiatric care and cooking and delivering room service tickets. This staggered approach has eliminated many challenges associated with offering both services.

Room service at UCLA is promised to arrive within 45 minutes but averages 28 minutes. What’s their secret? Food lifts.

Each floor has a dedicated cart with a timer for seven minutes. The cart is wheeled into the lift,  sent up to its designated floor, and the patient is immediately notified. To ensure quality, the cart enters into a pantry where hot and cold additions are added just before being taken to the patient, and the meal is delivered with food and drinks at the correct temperatures.

JOHNS HOPKINS HEALTH SYSTEM

John Hopkins offers Hotel-style, on-demand room service to their patients. They name this style of service the Johns Hopkins At Your Request program. Doctors realized there was a lot of food waste when they had patients ordering the day before, resulting in many being unavailable to receive their meals.

The John Hopkins At You Request program gives patients the flexibility to order their meals anytime between 6:30 a.m. and 6:30 p.m. and receive it within 60 minutes. To better accommodate nutritional diets prescribed to patients, John Hopkins also provides a nutritional department to help assist in meal decisions. Their diverse menu options are a significant factor in the success of the program.

The freedom to choose between traditional hospital foods like meatloaf and upscale items like salmon makes the patient feel satisfied with their meal experience, even when they don’t order the extravagant items. In fact, the majority stick with the traditional items, while the occasional upscale orders bring comfort to patients and family members who need it.

ST. JUDE CHILDREN’S HOSPITAL

St. Jude’s primary focus is on young patients and their families. Patients aren’t limited to in-hospital care, as many of their outpatients go through treatment at nearby housing sponsored by St. Jude and receive their customized meals there. They use a Combi Oven to deliver quality food within expectations of 30 – 45 minutes. As for their future plans for servie? They’re expected to upgrade their systems to TV-operated ordering services and explore newer cooking technologies. Nonetheless, their specialty is in the services they provide.

Considering the age of their patients, their happiness is a priority. The chef often greets patients with a hug and smile, with meals that are fully specialized to encourage the patient to eat and heal. So much so, that patients have even gone to the kitchen to teach the chefs how to make their food!

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Top 10 Reasons Your Facility Should Be Gluten/Allergen Free

10. Raise Awareness – Heightened awareness is critical to the welfare of this population so that they can be served safely by knowledgeable staff and facilities.  We are very passionate about this cause and try to spread the word as much as possible.

9. Fulfill the Need - As demonstrated by the trends and facts, this topic requires greater awareness to meet the needs of the patients, residents and patrons.

8. Ease Your Worries – Putting a formal program into your facility will ease your worries that people can dine safely and have their needs met.  No one wants to see people get sick.

7.  Take Pride – This is a wonderful opportunity to provide a work environment that is topnotch and demonstrates caring and that you have taken the extra step to do the right thing!

6. Instill Confidence – The most important aspect of providing a formal program is that you will instill confidence with the patients, residents and patrons that you know what you are doing and that they should not fear that they will get sick.  In addition, the staff will have a renewed sense of confidence as they have been given the knowledge to do the right thing.

5.  Pro-Active – Be the first and become a role model.

4. Regulatory Compliance – From the start, develop the program so that it will be compliant with the FDA Labeling Laws and other regulatory body standards - federal, state, local, Joint Commission.

3. Well Educated Staff – Knowledge is power which will increase confidence in the patients, residents and patrons, and your staff.  This new program needs to be comprehensive so that it covers all facets including clinical and practical aspects.

2. Change Agent- Start a movement and be a best practice facility for your peers to look up to.  It will be great publicity for your institution

1.  Patient/Patron Safety and Satisfaction!!!!! – Ultimate Goal which can be accomplished with the implementation of a formal gluten/allergen-free food service program following the guidelines presented today.

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Food Psychology Strategies to help Elevate your Foodservice Experiences

Have you ever been to a nice restaurant and the food is almost too beautiful to eat? Well, there is psychology behind your salad that looks like a Picasso painting!

Depending on where your foodservice operation is located, your clientele may have different nutritional needs that you should keep in mind when developing menus and plating food. For instance, as adults age, many changes influence their eating. Medications and physical, sensory and cognitive impairments can interfere with older adults’ enjoyment and physical ability to eat.  Eating difficulties can lead to serious consequences like dehydration, malnutrition, weight loss and more. Thus, foodservice operators should understand the psychology behind food plating to ensure their customer is receiving the best that is possible.

When plating is artistic, people enjoy food more than, if the same ingredients were randomly placed on the plate. Hence why you would rather eat a salad plated to resemble a painting. One way for children to have a more enjoyable experience with their food is to place ingredients in the shape of a face - like a broccoli floret for a nose, cucumber slices for eyes and red bell peppers to form a mouth. People have even become Instagram famous for their beautiful food art! 

Ida Skivenes (www.idafrosk.com) is a famous artist from Norway who creates (and eats!) food art. She is crafted food to look like the Eiffel Tower, a hot air balloon, a bumblebee and more. You do not have to get this creative, however, it is important to keep in mind who you are serving and that the food looks thoughtful on the plate.

Along with artistic food, the shape and color of the dinnerware can also affect taste. Round, white plates enhance sweet flavors in food, whereas black, angular plates bring out flavors that are more savory. Serving food on a red plate tends to reduce the amount diners eat. Also, keep in mind “The Large Plate Mistake,” especially if your clientele will be serving themselves during mealtimes. Research has proven that diners will eat more food when using a larger plate. So, if your foodservice operation cannot change the color of your dinnerware, change the size. Using smaller plates ultimately leads to clientele choosing smaller portions.

Foodservice operators can change dishware to better accommodate the dining needs of clientele. If your clientele needs to eat less, select plates that have high color contrast with the food that is being served. For instance, if your clientele needs to eat more greens, serve them on a green plate. Another idea is to use table clothes too. Foodservice operators can select a tablecloth with a low-contrast to the dinnerware to lower the likelihood of over-serving or stimulate the eating.

Color, size, shape, material of small wares and plating play a role in elevating the dining experience. Keep the food psychology in mind with the selection of smallwares to affect positive nutrition and hydration. 

Alluserv Team