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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26 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2018 keeping an eye on local restaurant trends helps ensure her menus are up to date and in line with consumer preferences. At Prineville and Madras hospitals, Pastor overlaps pa- tient and retail menus, which promotes variety and efficiency across both channels. "Because we have a single cook line in each hospital, we're making items such as hamburgers, sand- wiches and hummus plates that can be ordered by patients and retail customers," he says. "This plan is still in its infancy, but it will be a continued focus in the future." Pastor made a few changes to equipment and design since joining Prineville, including swapping out $100,000 worth of equipment, changing the counter design and increasing seating. Equipment he deems necessary includes combi ovens, con- vection ovens, griddles, charbroilers and ranges with burners. If money were no object, Pastor would have every facility emulate Prineville, where the cafe sits right in the middle of the hospital lobby and includes a dedicated entrance to draw guests from the community. "Because the physical location of the cafe is front and center in the building, we attract people coming in from the neighborhood and from outpatient services. We've increased sales 30 percent above what was anticipated. A key feature in hospital design is putting cafes where people are." The Prineville facility offers daily specials from a hot buf- fet. Pastor would like to add a salad bar here as well; one was already added to Madras. Both facilities offer some grab-and- go options. Equipment flexibility is a must for Cranmer. "In terms of foodservice equipment, the one common theme is portability and multifunctional use of equipment, such as combi ovens and steam tables that can be used hot or cold. They give flexibility to offer various menu items and promote efficiency," he says. Menus will evolve with SKU and product rationalization to keep purchasing strategies practical and aligned with the distributor, Cranmer believes. He also foresees improved forecasting and better utilization of products across segments and applications. He taps into Lean Six Sigma methodologies in design/redesign and time studies to improve efficiency. A Lean Six Sigma project can help determine if a change in process or procedure can help alleviate or improve labor distribution, says Fonville. It's a viable option to consider, she adds, since the costs of redesigning the kitchen and bringing in a new equipment layout may prove too expensive. "Also, just talking with foodservice staff may glean ideas to improve work flows with fewer staff members," she says. FUTURE MOVES Looking ahead, Poggas plans to use more equipment that supports heat-and-serve offerings. She'll also explore ways for patients to place menu orders from their televisions and software that will transmit the order to the kitchen. "Tech- nology can also be used for patient education, ordering kiosks and self-checkout equipment," she says. She foresees more self-ordering and self-checkout systems with an overall goal of using technology to benefit the operation. Future designs will be simple, Poggas notes, to keep ev- erything flexible and allow concepts to quickly convert from, say, Asian to Mexican. She'd also like to add a station with high-end salad ingredients. ST. CHARLES HEALTH SYSTEM Above: A few kitchen staffers and Thom Pastor (far right) from the St. Charles Health System. Below: Combs Flat Kitchen, at Prineville hospital, offers breakfast, lunch and dinner daily from 6:30 a.m. till 7:00 p.m. THE STATE OF HEALTHCARE FOODSERVICE

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