Foodservice Equipment & Supplies

AUG 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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EcO 3 Ice from Franke eliminates: » 99% of bacteria in finished ice » Costly and lengthy maintenance » Foul odors without harsh chemicals Now available for nugget and flaker ice. Learn More About How to Protect Your Customers and Brand By Following Franke on Social Media: @frankefssolutions @frankebetterice @frankefssolutions How to Grow your How to Grow your How to Grow your Beverage Program. Beverage Program. keep things from -ing in How to Grow your @frankefssolutions @frankefssolutions @frankefssolutions @frankefssolutions @frankefssolutions which is working well," Watkins says. For cost efficiencies, Watkins and her team have streamlined purchasing while developing a managed order guide with pre-approved and substi- tution food items that the team will use in late 2017. Retail Opportunities "In many healthcare operations, retail is a missed opportunity to build revenue and increase customer satisfaction," says Angelo Mojica, PhD, RD, CEC, system director of Food and Culinary Services at Johns Hopkins Medicine in Baltimore. "A revenue-generating retail operation can offset costs in other operations, such as patient services and costs of buying locally sourced foods." Improving customer satisfac- tion and increasing potential revenue also top the list of goals at a new cafe at Eastern Maine Medical Center (EMMC) in Bangor, Maine. The cafe features made-to-order menu items such as pasta dishes and rotisserie chicken, meats and vegetables. Valerie Langbein, director, Nutrition Services, insists on not confusing a made-to- order philosophy with a large menu that's difficult to manage. It's quite the opposite at EMMC. "It's very tempting to try to be all things to all people and provide them with everything they ask for," Langbein says . "That approach usually backfires, despite good intentions. It's more important to lead customers to foods we do very well, foods that consistently taste great, look great and serve beautifully." Staff satisfac- tion also rises as they see their customers' appreciation of their cooking. Expanding retail operations works well for increasing customer satisfac- tion and bringing in revenue at Ohio State University Wexner Medical Cen- ter (WexMed). Julie Jones, MS, RD, LD, director of Nutrition Services, and her staff self-operate 11 retail cafes — 2 full-service BistrOH! sites, 7 BistrOH! To Go sites, 1 Bloch Café and 1 Neuro BistrOH! — in a variety of medical center locations. In addition, Nutrition Services provides oversight and key support for subcontracted food opera- tions that lease space from WexMed, which include Au Bon Pain (company owned), Wendy's (local franchisee), 3 EspressOasis coffee service locations (company owned) and Cheryl's Cookies (company owned). Nutrition Services also coordinates a gourmet mobile food truck and carts that sell food at a variety of off-campus locations. These opera- tions provide additional revenue to Nutrition Services' retail foods pro- gram, and many remain open after traditional hours to provide services. HEALTHCARE FOODSERVICE STRATEGIC

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