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.

Issue link: http://fesmag.epubxp.com/i/854098

Contents of this Issue

Navigation

Page 35 of 104

AUGUST 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 33 A line-starter receives the cold ticket and a cook receives the hot ticket. A middle facilitator reads the ticket and receives the hot items from a cook. The facilitator also retrieves salads and other cold items from air curtain refrigerators sitting in the work station and places these menu items on the patient's tray alongside the hot food. Next, an expediter checks the order for accuracy, sets a timer for 10 minutes and places the tray in a transport cart. The cart must leave the kitchen within 10 minutes. Six ambassadors transport carts to patient floors within six zones and deliver trays to patients in their rooms or in patient dining rooms. NFS strives to provide patients and residents their meals within 45 minutes upon placing an order. At various times throughout the day NFS staff or nursing removes soiled trays from a patient's bedside or dining room and places the trays on soiled carts in designated areas. NFS staff returns soiled carts to the main kitchen's dish room for cleaning. In addition to the six ambassadors required on any given shift, the staff includes employees to run a shift in room service, including three people working the cold side, two cooks, one foodservice supervisor, one cook su- pervisor, two dish room employees and others working in the warehouse. "One shift overlaps another, so we might have up to 60 people, including admin staff, working between the two kitchens on any given day, but roughly 20 to 25 people per shift meet our needs," Parks says. NECESSARY MODIFICATIONS "We had to make a lot of modifications to our kitchen for room service, and our enhanced dining," Parks says. "We purchased room service assembly tables that contain hot wells on top and refrigerated drawers beneath, air curtain refrigerators, several combi ovens, rapid-cooking ovens, grills, carts, cookware, flatware, china and new tray delivery carts." Parks attributes the success of room service to the support leadership gave the program. Finding a room service consul- tant to assist with the initial assessment, potential cost, and feasibility of imple- menting room service were essential. "Planning and gathering input from team members, including nursing, foodservice staff, information resource management, the room service consultant, and leader- ship was a must," Parks says. "Everyone's questions were addressed on many levels. Dietitians educated nursing on all shifts involved in patient care prior to the 'go live' date." Parks also attended leadership meetings and provided education and training to nursing and medical profes- sionals introducing room service. Con- tinuous employee training since the implementation keep things running smoothly, she says. Patient satisfaction scores have increased tremendously since advancing from the cook-chill delivery system to room service, while food cost and waste have declined. TAKE YOUR DISPLAY TO NEW HEIGHTS Request the new Smallwares Catalog at Vollrath.com/catalogs. The sky's the limit with Vollrath's Cubic Display System. Modular configurations create vertical versatility, allowing you to make the most of every square inch of display and serving space. The modern, smart and sleek design features chalk sticker labels which provide a fun, professional and informative way to customize your presentation. For more information on the Cubic Display System, visit Vollrath.com/cubic.

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - AUG 2017