Focus on new ideas,
trends and challenges
in healthcare facilities
SUMMER 2009 | Room Service
Switch to Room-Service Approach Results in Greater Patient and Employee Satisfaction, More Revenue and Less Waste
Atrium Medical Center in Southwest Ohio switched to room service dining, enabling them to save $200,000 a year by transitioning to room service. The savings came from more than 73,000 trays that were served to patients who were not in their rooms.
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SPRING 2009 | HEALTHCARE WITHOUT HARM
Hospitals Helping to Build a Healthy Food System, by Jamie Harvie, P.E.
How the United States produces and distributes food has a profound impact on ecological health, and by obvious extension, human health.
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WINTER 2008 | EQUIPMENT MANUFACTURER SALES AND SERVICE
From Proposal to Installation and Beyond
Most foodservice operations—especially healthcare and correctional facilities that operate within strict budgetary guidelines—don’t replace foodservice equipment on a whim. In these situations, from whom you buy is as important as what you buy.
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FALL 2008 | ENJOYABLE MEALS
Making Meals More Enjoyable: Dining Options Key to Improving Meals at Assisted-Living Facilities
The number one priority for foodservice personnel in assisted-living facilities is to provide residents with a sense of community and interaction with other residents to make their stay more enjoyable.
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SUMMER 2008 | WASTE MANAGEMENT
Don't Let Revenue Go to Waste: Healthcare Foodservice
Waste-Management Strategies
Over the past few years, “sustainability” has evolved from being a buzzword to becoming a way of doing business. Many companies have a clear understanding of what it means to buy and market sustainable products, but now companies are turning their attention to what it means to operate a sustainable facility. Waste management is one area that is receiving a lot of attention as a way for healthcare facilities to become more sustainable.
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