Foodservice Equipment & Supplies

AUG 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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26 FOODSERVICE EQUIPMENT & SUPPLIES AUGUST 2019 requests of all patients — and doing so within what is still typically a 90-min- ute window at each meal period for those not ordering room service. "Those who can't have room service need to eat on schedule and you can't limit when room service orders are accepted for the rest of the patient population. We've found that taking a staggered approach to production works best for us," she says. "There are different units in the neuropsychiatric unit, so we send out 25 trays to 1 unit, then take some room service tickets, then send up 25 more trays, then do more room service, and so on." Dedicated Food Lifts Room service patients are prom- ised their meals within 45 minutes of ordering, but Oliver says actual delivery time averages 28 minutes. At Ronald Reagan, that's due in part to the installation of four dedicated food lifts to transport room service carts from the basement kitchen to the building's seven patient …oors. Bypassing shared-use elevators signi‡cantly reduces delivery times and increases food quality by better maintaining food temperatures from cooking through delivery. "We have a cart for each …oor. Once the ‡rst tray is loaded, a timer is activated for seven minutes," Oliver says. "When that timer goes off, it doesn't matter if there's one tray on the cart or several; it's wheeled into the lift, sent up to the appropriate …oor and whoever is receiving carts on that …oor is noti‡ed that it's on the way. The lift opens to a pantry, where things like hot beverages and ice cream are added to the trays just prior to delivery. That last step is important. It ensures that coffee's hot and the ice cream is still frozen." Such attention to quality helps keep UCLA Health's patient satisfac- tion with room service high, as does menu innovation. Long known for its commitment to healthful ingredients, from-scratch cooking and sustain- able operations, UCLA also offers an uncommon level of choice. This summer, it introduced a Signature Dining menu that increased the num- ber of available menu options to 102 from 59, thanks in part to opportuni- ties for customization. Developed in-house by UCLA Health's executive chef and dieticians, the new menu focuses on plant-based entrees with proteins added upon request. "We'd been seeing a jump in requests for meatless menu options, so we increased vegetarian and vegan items on this menu by 49 percent," Oliver says. "All of our salads now start out plant-based and you can add antibiotic-free chicken, shrimp UCLA Health's new room service menu features plant-based, protein-optional dishes such as Asian salads and Mexican bowls. Thanks to opportunities to customize, the menu oers 102 entree choices. Photo courtesy of UCLA Health System UCLA's kitchens incorpo- rate both a traditional hospital tray line, where sta portion and stage batch-cooked foods for set delivery times, and a restaurant-style line for freshly cooked meals to order. HOSPITAL HOSPITALITY: Room Service Delivers

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