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 51 of 104

AUGUST 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 49 encouraged customers to select these healthy options. A recipe showdown allowed customers to taste new menu items and vote on their favorites, which were later added to the menu. "We offered display cooking on the action stations, eat well promotions, as well as offered information about healthy eating at the RD booth," Lavender says. Some of these featured menu items ap- pear at stations throughout the year. Wellness also received a nod in the vending machines. "We have more than a hundred vending machines on our campus and throughout the clinics that we outsource," Lavender says. "During National Nutrition Month we asked our vendor to support us with our healthy eating initiative. We placed signage on the machines that reminded our customers about better choices and called attention to items such as granola bars, diet sodas, healthy calorie snacks, and bottled water varieties. The signage still appears on the machines." PATIENT SERVICES' NEW MENU With an eye toward patient satisfaction, Lavender, along with Erica Estrella, pa- tient services manager for JPS Health Network, recently introduced a new Select Menu program with the Nutri- tion Services team. Serving approxi- mately 426 patients per meal, patients review a menu with a large variety of food selections. JPS Patient Service staff pick up menus and the diet office enters the information into a computerized system. Closer to meal service, tickets are printed, which then determine the menu selections staff plate via the tray- assembly line. The tray-assembly line is much like a pod system. Staff place cold food items on the tray during service. Other staff place hot food items on china plates that use retherm pellet bases to keep food at safe temperatures. JPS Patient Service staff delivers trays to patients on each floor within minutes of assembly time. Nearly 1,200 patient trays are delivered daily. "We deliver menus, pass and pick up trays, as well as do intake analysis for the patients while working in tandem with nursing," Lavender says. "At the start of the program we updated our menus to include choices patients like based on their feedback. Items such as fajitas, oven-roasted turkey, flank steak, and several scratch recipes are just some of the great choices our kitchen produces daily." For the Select Menu service to launch correctly, much of the kitchen equipment was upgraded and expand- ed to include several steamers, combi ovens, a cold merchandiser, fryers, flat- top range, steamtables, and additional hot holding cabinets. "Many pieces of equipment were reconfigured and measured appropriately to fit under our large hood embankment," Lavender says. Patient satisfaction scores have improved dramatically since the start of the new program. "We're on an ongo- ing journey with our patient satisfaction program to be the best and measuring key metrics like temperature, quality and service along the way," Lavender says. "We have top-down support from our leadership here at JPS Health Network. They are amazing, inspira- tional leaders and I am very proud to be a part of an all-star team." FE&S "Pizza Paradise on Wheels!" inquiry@marraforni.com | M A R R A F O R N I . C O M | 888.239.0575 Booth# 3215 9/29-10/1 Come See Us ! Our Business Development Team will walk you step-by-step towards your dream of operating a successful mobile wood-fired catering business. Ask about our smart Rotator ovens and pizza oven trailers! Savannah, GA Big Bon

Articles in this issue

Links on this page

Archives of this issue

view archives of Foodservice Equipment & Supplies - AUG 2017