Blog

By host on 12/6/2017 2:37 AM
How a food looks tell the patient a lot about the food and the foodservice team accountability and experience. People use the way a food looks to judge the food for freshness and quality. When the food is visually appealing to a patient, you accomplish your mission...
By host on 10/20/2017 3:15 AM
Ergonomics is an applied science concerned with designing and arranging things people use so that the people and things interact most efficiently and safely — called also biotechnology, human engineering, human factors. Ergonomics affects all ages, all professions...
By host on 11/8/2016 3:20 PM

10. RAISE AWARENESS  – Heightened awareness is critical to the welfare of this population so that they can be served safely by knowledgeable staff and facilities.  We are very passionate about this cause and try to spread the word as much as possible.

By host on 10/31/2016 8:40 AM
Alluserv recently hosted the “Surfing the Waves of Change in your Operation” webinar with consultant Marsha Diamond as the moderator and Editor-in-Chief of Food Management Magazine Becky Schilling as a guest presenter. The webinar shared and informed attendees...
By host on 8/1/2016 12:01 PM
Is your food service venue keeping up with the trends? Discover and explore what five food movements are happening in healthcare.
By host on 7/5/2016 3:27 PM
Depending on where your foodservice operation is located, your clientele may have different nutritional needs that you should keep in mind when developing menus and plating food. For instance, as adults age, many changes influence their eating. Medications...
By host on 4/4/2016 11:36 AM
Looking for new, inexpensive ways to brand your foodservice? Branding doesn’t have to cost your facility millions of dollars. Learn about these 6 tips that are easy to implement. Change the way people view your market segment and foodservice:)
By host on 12/3/2015 3:07 PM
How many of you love dousing your noodles with Sriracha? What about using chipotle peppers in your favorite Mexican dishes? Spicy global flavors have become a favorite amongst consumers, and healthcare foodservice operators are making changes to their menus to include these...
By host on 10/26/2015 1:16 PM
For patients in a hospital or healthcare facility, food is one of the only things they can control. Healthcare foodservice facilities can create a comforting environment for patients based around food....
By host on 4/30/2015 12:57 PM
It is certainly a new world in which we live! When speaking with colleagues of mine, I often hear them say “things run in a cycle, I have been through this before.”  With the advent of healthcare reform and pay for performance, we are at a point in healthcare that we have never experienced before.  Years ago, organizations had a choice of where to appropriate their priority, mission or margin?...
By host on 4/14/2015 8:15 AM
Powerback Rehabilitation is a patient-centered outcome focused interdisciplinary approach that is directed by patient identified goals. It embraces food first with choice in dining including liberalized diets coupled with extensive diet education.  One-on-one counseling with a dietitian and diet technician, cooking demos with a chef team, and a unique “Culinary Healing” Bistro menu with Portion...
By host on 3/27/2015 1:16 PM
In today's world, everything is about the food experience how flavors are layered together, fusion of cuisines, choice of food products, choice of small wares, types of garnishes and more.  A dining experience is more than great food and merchandizing can typically increase sales 20-30 % and promote healthier...
By host on 8/15/2014 3:13 PM
People say they want healthier items on teh menu yet it seems they loose interest once it is offered. Yet it remains our responisibility not...
By host on 6/30/2014 9:40 AM
Distractions and distortions around you, the jarring colors and sounds, could shake up the healing chemistry of your mind,...
By host on 5/13/2014 8:11 AM
The trends in long-term care foodservice develop in tune with the increasing demographics of the generations.  The chef of today can help your organization understand food trends, preparation techniques, and more.

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By host on 4/2/2014 7:52 AM
Where do I buy equipment? How do I know I will buy what my operation needs? Why does an equipment representative or a manufacturer representative call on me but I have to buy from a dealer? Who does the site inspeaction? Who will install the equipment and train my staff?
By host on 3/18/2014 7:22 AM
When I worked for Daniel Boulud, greatness was always the expectation and nothing other than that would be acceptable to serve our guests. Every night before service, we would start with a reminder that people waited months to make a reservation and even saved for months...
By host on 1/28/2014 3:15 PM
Understand what a pod is and what it is not. A pod is a point of assembly of trays or bulk food to be sent up to feeding areas (e.g. room, congregate) in a meal delivery cart. Maybe it should be called POA (point of assembly...
By host on 11/21/2013 7:58 AM
People say they want healthier items on the menu yet it seems they loose interest once it is offered....
By host on 8/1/2013 6:44 AM
We have been asked many times are there foodservice carts out there that are quieter. Do we have to hear the clanging of the wheels, the bumps in the nights?  Yes is the answer.  Alluserv has quieter cart.larger wheels, wider trends, perimeter bumpers; tray slides are welded and are part of the cart...
By host on 7/18/2013 2:21 PM
I am a big advocate of marketing outside my walls! I put a marketing program together targeted at our surrounding community for communicating about the cafeteria, café and off premise catering venues.  I have programs like discounted catering for first time users, a senior program that offered a select menu at a discounted rate and other such programs that engages various ages and audiences.

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By host on 2/28/2013 8:49 AM
Patient satisfaction scores and ratings include how well hospitals and long-term care accomplish their procedures for treating ailments, patients and more.  It makes good business sense for hospital to keep patients, residents and families...
By host on 9/25/2012 10:18 AM
Good customer service is one of those values that sound like apple pie and motherhood. Everyone claims to believe in it. And yet why is there so much indifferent or even bad service out there? I believe I know the answer to this question. Customer service fundamentally...
By host on 9/11/2012 9:44 AM
When it comes time to purchase equipment, chances are you have endured a capital budget approval process or, at the very least, you must justify the operating budget variance.  You have the green light.  The decision makers are prioritizing your operation’s equipment...
By host on 8/21/2012 7:22 AM
Where do I buy equipment?  How do I know I will buy what my operation needs?  Why does an equipment representative or a manufacturer representative call on me but I have to buy from a dealer?  Who does the site inspection?  Who will install the equipment and train my staff?
By host on 7/3/2012 9:21 AM
Faced with an ever-changing environment, health care food service leaders are experiencing elevated demands on delivering quality and efficiency yet faced with access to limited and shrinking resources.....
By host on 5/11/2012 7:45 AM
Turnover in any profession is inevitable as life occurrences cause many to move, leaving their jobs. It feels like revolving doors at every entrance or exit for all the employees that healthcare foodservice lose each year. Many reasons for turnover can be minimized if employers work to....
By host on 3/16/2012 9:58 AM

Distractions and distortions around you, the jarring colors and sounds, could shake up the healing chemistry of your mind, might your surroundings also have the power to heal you? This is the question......

By host on 9/20/2011 9:33 AM

What does it envision when you hear that repeatedly? Is it time to change how people think about your foodservice department?

Healthcare, foodservice, branding and marketing. Do those terms go together? Absolutely!

By host on 8/22/2011 8:39 AM


Research findings suggest that hospital foodservice quality is “significantly correlated with overall patient satisfaction” (Sheehan-Smith, 2006). The growing number of articles, blogs, and social media activities today that are aimed at...
By host on 7/11/2011 10:10 AM

What does it envision when you hear that repeatedly? Is it time to change how people think about your foodservice department?

Healthcare, foodservice, branding and marketing. Do these terms go together? Absolutely!

By host on 4/5/2011 11:18 AM
It is no secret that many patients turn up their noses to the food provided during their hospital stay. From Jell-O, rubbery meat, to flavorless gravies, hospitals have received their fair share of complaints and jokes regarding the unappetizing food that has been served.....

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By host on 2/28/2011 9:15 AM
Have you ever come across an infographic?  How familiar are you with infographics? Where do you normally see an infographic? Maybe you’re wondering what an infographic even is! For those of you who just aren’t sure, allow us to clarify. An infographic consists of information....
By host on 1/12/2011 8:18 AM

Meeting our customers’ wants and needs, especially when it comes to their health needs, is essential. To better serve our clients, foodservice professionals must continue to pay attention to food allergy concerns......

By host on 1/4/2011 9:00 AM


Green is generally thought of as a system, process or product that benefits

the environment in some way or form.

FACTS:

Biodegradability does not offer real value to the green solution

Sustainability, compostablity, recycle content offer real value.

Sustainability...
By host on 12/13/2010 8:11 AM
It is estimated that food waste, among commercial and retail food service operations, costs $30-40 billion each year as reported in the Oregon Department of Environmental Quality’s Food Waste Prevention Case Study.......
By host on 9/17/2010 12:29 PM
We all know the hospital foodservice landscape has changed dramatically in recent years. The competition for not only healthcare dollars, but for consumer dining dollars as well has increased in recent years...

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