Medicine and food go hand-in-hand. The old adage “you are what you eat” isn’t far from the truth. To ensure that patients are provided with quality meals so that they may heal, healthcare facilities must stay on top of the latest trends in food service. Knowing the top 10 things to consider when it comes to developing a foodservice strategy for your healthcare facility is essential.
Webinars are one way to introduce stakeholders to new foodservice technologies and strategies that can be implemented within a clinical setting. Through webinars, participants can gain comprehensive insight into the food service industry and all the changes that are taking place.
From menu optimization to effective kitchen layout design, a number of important considerations must be made prior to taking steps to improve your healthcare facility’s food service. Here is an overview of the top 10 things to consider in order to develop a successful foodservice strategy for your healthcare facility.
1. Gathering Market Research
The first step in taking steps to improve the foodservice program in your healthcare facility is to gather market research. Understanding the needs of patients and staff is essential, as this will inform the design of the foodservice program. Conducting interviews and surveys, as well as researching competitive foodservice programs can provide valuable information about hospital menus, food options, and preferences.
2. Defining Your Goals
Once all the research is done and relevant insights are gathered, the next step is to identify specific goals for the foodservice program. Goals should be clearly spelled out, with measurable objectives attached to each goal. As each goal is being established, the intended outcome should also be stated, as this will ensure that all stakeholders are on the same page about what is expected.
3. Investigating Technology
Technology has revolutionized the foodservice industry, and hospitals and other healthcare facilities have adopted a number of technologies in order to improve their foodservice programs. Investigating the latest foodservice technology can dramatically increase the efficiency of the program and result in cost savings as well as improved patient satisfaction.
4. Developing Nutritional Standards
Ensuring that the food served is nutritious and of the highest quality is essential. Developing standards that are in line with the American Dietetic Association’s Recommended Daily Allowances (ADA), as well as US Department of Agriculture (USDA) guidelines, can help to meet and exceed nutritional goals.
5. Optimizing Menus
Once standards are established, menus must be designed in order to meet those standards. Menu optimization can involve tweaking existing menu items, as well as adding new menu items. It’s important to create a variety of menu options so that all patients are able to find something that they will enjoy.
6. Analyzing Foodservice Budgets
Analyzing and managing the foodservice budget is key to running a successful program. It’s important to analyze costs associated with purchasing, storing, and preparing food, as well as labor costs, in order to maximize the foodservice budget and ensure that the program remains within budget.
7. Adopting Food Storage Guidelines
Food storage is an essential component of any foodservice program. Adopting proper food storage guidelines and procedures, such as storing food at the right temperatures and for the correct amount of time, can help to ensure that food is safe and of the highest quality.
8. Establishing Food Safety Protocols
Food safety should be taken very seriously, and to reduce the risk of foodborne illnesses, it’s essential to develop safety protocols and procedures. Food safety guidelines should be established and communicated to all staff in order to ensure that foodborne illnesses are minimized.
9. Designing Kitchen Layouts
An effective kitchen layout is essential for any healthcare foodservice program. Investigating kitchen design trends can help to inform the layout of the kitchen so that it is efficient and comfortable for staff.
10. Creating foodservice policies
Creating policies that spell out the expectations for foodservice staff is the last step in developing a successful foodservice program for your healthcare facility. Policies can include food safety regulations, nutrition standards, menu guidelines, and customer service expectations, as well as any other expectations for foodservice staff.
Webinars can be a great way to stay current with the latest foodservice technologies and strategies and to develop an effective foodservice program for your healthcare facility. By understanding the top 10 things to consider when embarking on a foodservice project, stakeholders can ensure that the project will be successful and that all aspects of the program are taken into account.
