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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34 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2017 K eeping customer satisfaction high while keeping costs down challenges all health care dining professionals. At 652-resident Legacy Retire- ment Communities in Lincoln, Neb., Robert J. Darrah, CDM, CFP, CHC, director of Dining Services, tackled the seemingly contradictory expectations by transitioning his department to a scratch-preparation kitchen. "This was a long process," Darrah says. "We know we have to continually exceed our residents' expectations for high quality food and service. We also need to contain costs. After much research, I developed a proposal showing there would be a cost savings to transition to scratch-based production versus buying a lot of processed foods and presented it to ownership. I doubled my production staff, but by revamping the menu we remained budget-neutral." The owners agreed to Darrah's proposal. During a 2-year transition process, the dinner menu expanded from offering 2 regular items listed BEST HEALTHCARE FOODSERVICE PRACTICES FROM-SCRATCH COOKING Boosts Customer Satisfaction and Lowers Costs at Legacy Retirement Communities Top: The made-from-scratch ravioli features one ravioli with basil-flavored pasta filled with ricotta cheese and basil and another tomato ravioli with ricotta, tomato and basil filling. Both are garnished with a light tomato sauce and relish of olives, capers, zucchini squash and Parmesan cheese. Right: Lobster tail aficionados appreciate this crustacean topped with Americana sauce. Photos courtesy of Legacy Retirement Communities, photos by Robert Darrah

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