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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28 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2018 From a flow standpoint, Poggas says, "I would want a setup where cooks move from station to station and help out where they are needed." Currently at Parker, the four existing stations require a lot of labor but are too far apart for staff to help each other out. In the area of sustainability, Poggas notes a movement to eliminate straws and to operate greener and save energy throughout the entire hospital. Self-checkout systems are also on Pastor's future check- list. " We plan to implement self-checkout like in supermar- kets once we get the software worked out," he says. Getting there means first building a bar-coding system and setting up a self-checkout computer monitor. Once up and running, he expects the system will complement the cashier and dramati- cally increase speed of service. His wish list also includes an education kitchen that would serve as a community resource where dietitians could teach and a robust salad bar, along with self-service checkout to complement cashier stations. That common thread of automation continues with Fonville's view of the future. " Automation plays an impor- tant role in the processes and procedures in the foodservice department," she says. "Interfaces between electronic health record and electronic programs in the foodservice depart- ment for menu management and the patient meal ordering process can help with time/cost management." If money was not an issue, Fonville would bring in fully automated processes, ensure ample preparation and storage space, and optimize lighting and ventilation. " I'd like lots of room in the kitchen, more than enough storage space, plenty of room to work, areas for staff to take breaks, a delivery system that is dedicated or using robots between foodservice and patients, all the staff we'd want, and high-end retail." Cranmer extends his vision of the future to a key ques- tion: How do we provide support outside the walls of the hospitals and into the communities? He feels that has been a top health focus for years. "As a healthcare provider, we must proactively manage the health of the communities we serve in an engaging manner. That's where we will see the shift in foodservice," Cranmer says. "How do we improve access to education? How do providers continue to engage and educate communities on the importance of healthy nutrition? How can we be the beacon of support? We can't wait for folks to get themselves admitted into the hospital and then give them support. As members of the community — we are a community asset — how do we proactively educate the community to stay healthy?" Trinity Health has a few programs in the works that address the community outreach piece. Cranmer says one popular pilot program at a Midwest hospital produces healthy, low-sodium meals; packages them in a logoed container; and makes them available for patients to take home at a nominal price. Another partnership with physician groups provides community cooking demonstra- tions. "There's an endless ocean of opportunity to engage the communities through other communi- ty-based grassroot organizations," he says. If money were no object for Cranmer, he would have all customer-focused operations where all segments were warm, inviting and "broken away from healthcare norms." He'd add engaged staff to that list, along with well-designed facilities that include new, multiuse equipment and plenty of clean, nutritional offerings and information to help customers make smart choices to manage and improve their health. Amid the larger ongoing healthcare issues in the country, healthcare foodservice operators con- tinue to look forward and plan for the next phase of foodservice at their facility. They will, undoubt- edly, continue to change the public's perception of healthcare foodservice. FE&S MODULAR PREP TABLES MARRAFORNI.COM | 888.239.0575 Photo: Pizza University Our refrigerated prep tables offer organized and spacious counter -tops, stainless steel refrigeration. Two-or- three door configuration with optional condiment rails are available. We know what Pizzaioli need to work most efficently. THE STATE OF HEALTHCARE FOODSERVICE

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