Foodservice Equipment & Supplies

AUG 2018

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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AUGUST 2018 • FOODSERVICE EQUIPMENT & SUPPLIES • 23 MS, RD, LD, senior director quality, risk management, patient safety and support services, at Harris Methodist, part of Texas Health Resources. "Changes to purchasing groups and/or contracts can impact pricing the hospital pays, how orders are placed or received, and how invoices are paid." Indeed, group purchasing organizations remain a factor in today's healthcare foodservice market for more than just obvious reasons. For example, UCSF Health in San Francisco works with a group purchasing organization not only to get the best prices but to also increase the operation's sustainability spending and look at health and wellness, reports Dan Henroid, MS, RD, director, Nutrition and Food Services. "Mergers and acquisi- tions in healthcare will continue, though not everyone in food- service has seen the economies of scale, and especially if you're already using a group purchasing organization," he says. At St. Charles Health System in Oregon, the growth of its system increased purchasing power and efficiency. "All four hospitals work together on major contracts and primary vendors, and we were able to negotiate better contracts with the buyers," says Thom Pastor, nutrition services manager for Prineville and Madras hospitals. "Prineville and Madras benefitted greatly because they are smaller hospitals that can't get as good pricing on their own." EVALUATING EFFICIENCIES OF SCALE Many in the healthcare foodservice segment have strong feelings about whether programs should run as a self-op or contract-managed operation. New leadership often brings change, and the state of mergers and acquisitions in this segment keeps this debate top of mind. With a passion for self-op foodservice, Lisa Poggas intends to show the financial viability of the model at a time of change at Centura Health in Colorado. Poggas serves as the director of nutritional and environmental services at Parker Adventist Hospital, as well as the director of nutritional services at Castle Rock Adventist Hospital and Centura Health corporate offices. Her goal is to show that self-op foodservice hospitals are "nimble, save money, and keep quality high," she says. "We're all under pressure to save money." The current healthcare operating environment demands increased efficiency, notes George Cranmer, system director at Trinity Health Hospitality Services in Livonia, Mich. He sees opportunities within this large system to use size and scale to Trinity's advantage . "Where there is size and scale, there ultimately is opportunity for improved synergies and efficiencies to improve services or reduce waste in the care delivery model," he says. Specific to foodservice, Cranmer says, "benchmarking and business acumen of foodservice leaders needs to be strong in this environment. Leaders need to use data to drive decisions. Evaluation of service levels, viability of services and service level affordability will require refinements in foodservice programs to MANNA RESTAURANT Above: The menu at Manna restaurant, a casual sit-down restaurant located inside Castle Rock Adventist Hospital, reflects the local growing season in Colorado. Right: Chefs Adam Freisem (left) and Dan Skay review the menu.

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