Foodservice Equipment & Supplies

ALIWORLD 2019

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 What makes HCA different from other healthcare companies? Walt McClure: I've worked in a lot of different hospitals in my prior jobs. The thing I hear most from patients when I do meal rounds is that, hands down, people are friendlier here and the culture is different. I think it's the attitudes and interactions in the staff of HCA. Everyone goes out of the way to make sure every need is attended to. I think that's something that's drilled down through HCA's values. Clifferdean Watson: Papa Frist [Dr. Thomas Frist Sr., HCA co-founder] was the foundation of this company. His motto, "Good people draw more good people to them," was so solid. It started from him on down and created a really good family atmosphere. Melissa Brooks: Papa Frist valued every department. I was told many times that when he would come through the hospital, Papa would always go through Nutrition Services and tell our employees how he valued them and how they were so needed in taking care of the patients. We've tried to instill in our patients that we're here for them and help them as much as we possibly can. It's a mindset we try to instill because Papa sure did. Why do you think HCA has found the success it has over the last 50 years in such a competitive business? WMC: HCA's approach and how they handle procurement. They were one of the first ones to really start looking at buying things in mass quantities from a hospital standpoint. Also, how they look at staffing and labor is ahead of other hospitals and it allows them to be more competi- tive. When other people may fold or sell, they have the ability to stay one step ahead of the market. Can you tell us a little about your experience using Aladdin products? CW: The Aladdin system we have now [Heat On Demand ® ] is holding the temperature so much better for the patients. The quality of food is better because the base is hot, and the plate is already preheated in the heater. We're so happy to have it. We just feel that patients are getting bet- ter quality product because of the Heat On Demand system. MB: People will eat more when the food comes up hot, just like it would be at home. It's much more appetizing, which helps us out as dietitians. Patients get more nutrients when they feel like they're eat- ing a meal like they're eating at home. In a hospital setting, if you can get a patient to eat, that is part of the healing process. What sets Aladdin apart from other companies? CW: Aladdin's the only company we've used since I've worked here. They've always been a great help as far as helping us get the trays and equipment we've needed. We have had great success with the products. The Heart of TriStar Centennial: Its Employees A hospital's facilities, services and equipment are all critically important to its operation but the staff and employees really make it special. That's particularly true in the case of TriStar Centennial Medical Center in Nashville, Tenn. As the successor to HCA Healthcare's first hospital, Park View, TriStar Centennial has a long history of service to the Nashville community, and its employees have been an essential part of its success. Park View was also the first hospital in Nashville to use Aladdin products. Here, three of TriStar Centennial's Nutrition Services staff members share their thoughts on HCA and Aladdin. Clifferdean Watson, operations manager, has been with HCA for 37 years; Melissa Brooks, clinical nutrition manager, just celebrated her 30th anniversary with the hospital; and Walt McClure, director of food and nutrition, is a relative "newbie" in the group, with two years of service at Centennial. Walt McClure Clifferdean Watson Melissa Brooks SUCCESS STORIES

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