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The COVID Resource Roundup

If there was one word to describe 2020, “uncertainty” has to be at the top of the list.

The world has completely changed since the onset of the COVID-19 pandemic, and the ability to adapt and adjust to this new world we live in, especially in foodservice, has never been more critical. Here at Lakeside, our first instinct is to help our customers, whether it’s through in-room meal solutions in healthcare, sanitization in restaurants, or meal delivery and accessibility in K-12 and colleges and universities. Continue reading The COVID Resource Roundup

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How Healthcare Foodservice Leaders Are Responding in 2020

Pressure was placed on healthcare foodservice leaders to develop an unexpected pandemic response plan.

Many have prepared for emergencies like fires, tornadoes, hurricanes, or mass shootings, but a pandemic was not on the list for the near future. Since being prepared is key to any good action plan, a lot of pressure was placed on healthcare foodservice leaders to develop an unexpected pandemic response plan. Nonetheless, they stepped up to the plate and knocked it out of the park with response plans created to anticipate the worst, respond immediately, and adapt to the inevitable changes to come. Circumstances differ from hospital to hospital due to location and outbreak, but food service leaders are working hard to keep providing food to patients and staff. Continue reading How Healthcare Foodservice Leaders Are Responding in 2020

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The Celebrity Appeal Behind Food Waste Reduction

Food waste reduction is popular for a variety of reasons. It fights hunger. It’s good for the environment. It’s appealing to younger consumers. And it’s profitable.

But there’s another type of popularity to consider when it comes to food waste reduction, and it involves celebrities and household names.

James Beard is arguably the most recognized name we associate with restaurants. The James Beard Foundation Awards are essentially the “Oscars of Food,” as every year, restaurants, chefs, journalists, writers, TV producers, bartenders, and sommeliers are given our country’s top honors. Now, they’re also educating us on how to make the most of our food.

With the release of Waste Not: How to Get the Most From Your Food, the James Beard Foundation provides some answers from several “scrap-savvy” chefs. Some of their tips?

  • Utilize roots as part of the dish. They can add a beautiful element, and depending on the type of vegetable, add a great bitter element.
  • Roast wilting vegetables like celery and carrots to bring them back to life.
  • Don’t peel vegetables. Instead of shedding the outer layer of a carrot or cucumber, wash it well, and use the brilliant colors. Citrus peels? Send them to the bar for use in cocktails.
  • Purée wilting herbs with olive oil before they turn black. Then freeze them for later use.
  • Freeze berries on a tray rather than together so they don’s stick to one another.
  • Use vegetable scraps, roots, tops, and greens to create vegetable stock.

These are just a few examples contained in James Beard’s book on food waste, but the Beard name isn’t the only one popping up in food waste reduction efforts. All across the country, famous chefs and culinary experts are joining the fray, as we look to reduce the amount of food we waste.

Wasted! The Story of Food Waste

A film from the late executive producer Anthony Bourdain, Wasted! The Story of Food Waste aims to change the way people buy, cook, recycle, and eat food. As seen through the eyes of some of the most famous chefs in the world, this documentary shows viewers how to make the most of our foods, transforming what most consider as scraps into incredible dishes.

Celebrity Chefs Across the Pond

In an article in Reuters, Chef Douglas McMaster described working in a previous job as a young cook, watching as hundreds of gem lettuces were thrown away as only the root was served… as a garnish. McMaster was the 2009 BBC Young Chef of the Year and now owns Britain’s first zero-waste restaurant.

“We like to think of zero waste as not having a bin,” McMaster said. “Every natural thing has a purpose, you just got to find out what that purpose is.”

Food Waste Pop-Ups

Chef Dan Barber was featured in the first season of Netflix’s critically-acclaimed series, Chef’s Table. Barber has been called a “philosopher chef,” and owns the prestigious Blue Hill restaurant in Westchester County, New York. He also owned a restaurant in Greenwich Village called Blue Hill, but changed it to a food waste pop-up called WastED, serving dishes from ingredients that would normally be headed for the trash.

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Did Someone Order Delivery? In-Room Service Gains Traction

In-Room Service Gains Traction Amongst Hospitals & Care Facilities Across The Country

The limitations and closures of gathering points in hospitals due to COVID-19 have impacted in-room service. However, special attention to in-room service was gaining traction well before the pandemic began. Doctors have always said food can be more than fuel for your body, and with the right nutrients, it can help in the healing process too. Some hospitals are using that concept, as well as patient experience, to change the stereotypes of hospital food for the better and improve patient satisfaction.  Let’s take a look at three healthcare facilities in particular that have started to take a more hospitality-inspired approach to in-room service.

UCLA HEALTH SYSTEM

Open 6:45 a.m. until 7:30 p.m., UCLA offers a restaurant ordering system where the kitchen cooks meals on-demand with menus updated to physician requested, plant-based meals with protein optional additions. Regularly scheduled tray service is still available to neuropsychiatry patients, which is why UCLA’s kitchen is separated into two sections to cater to both types of services.

Keeping in mind there is a 90-minute window between mealtimes, UCLA staff alternates between making and sending 25 trays to 1 unit in neuropsychiatric care and cooking and delivering room service tickets. This staggered approach has eliminated many challenges associated with offering both services.

Room service at UCLA is promised to arrive within 45 minutes but averages 28 minutes. What’s their secret? Food lifts.

Each floor has a dedicated cart with a timer for seven minutes. The cart is wheeled into the lift,  sent up to its designated floor, and the patient is immediately notified. To ensure quality, the cart enters into a pantry where hot and cold additions are added just before being taken to the patient, and the meal is delivered with food and drinks at the correct temperatures.

JOHNS HOPKINS HEALTH SYSTEM

John Hopkins offers Hotel-style, on-demand room service to their patients. They name this style of service the Johns Hopkins At Your Request program. Doctors realized there was a lot of food waste when they had patients ordering the day before, resulting in many being unavailable to receive their meals.

The John Hopkins At You Request program gives patients the flexibility to order their meals anytime between 6:30 a.m. and 6:30 p.m. and receive it within 60 minutes. To better accommodate nutritional diets prescribed to patients, John Hopkins also provides a nutritional department to help assist in meal decisions. Their diverse menu options are a significant factor in the success of the program.

The freedom to choose between traditional hospital foods like meatloaf and upscale items like salmon makes the patient feel satisfied with their meal experience, even when they don’t order the extravagant items. In fact, the majority stick with the traditional items, while the occasional upscale orders bring comfort to patients and family members who need it.

ST. JUDE CHILDREN’S HOSPITAL

St. Jude’s primary focus is on young patients and their families. Patients aren’t limited to in-hospital care, as many of their outpatients go through treatment at nearby housing sponsored by St. Jude and receive their customized meals there. They use a Combi Oven to deliver quality food within expectations of 30 – 45 minutes. As for their future plans for servie? They’re expected to upgrade their systems to TV-operated ordering services and explore newer cooking technologies. Nonetheless, their specialty is in the services they provide.

Considering the age of their patients, their happiness is a priority. The chef often greets patients with a hug and smile, with meals that are fully specialized to encourage the patient to eat and heal. So much so, that patients have even gone to the kitchen to teach the chefs how to make their food!

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The Impacts of Robotics in Health Care

Healthcare Robotics- Lakeside

In today’s environment, the healthcare industry has leaned heavily on technological advancements, particularly through the use of robotics and artificial intelligence.

Like many other industries, healthcare is impacted by a diverse group of factors. From the rising cost of coverage to meeting the challenges associated with labor shortages in the field, things are constantly changing. In order to deal with the reality of this landscape, the healthcare industry has leaned heavily on the technological advancements of today, particularly through the use of robotics and artificial intelligence.

Twenty-first-century healthcare has improved through these advancements, tapping into the potential of delivering quality care like never before. In a field that is overworked and in many cases understaffed, see how these new technologies are improving hospitals and care facilities all over the world. 

Robots Allow Clinicians More Time With Patients

A common misconception out there is that robotic technology and artificial intelligence will replace the healthcare labor force. This simply is not true. The job of these technologies is to complement clinicians’ skill sets, reduce workload, and free up time for healthcare professionals to carry out tasks and activities that will have a greater impact on patient care. Instead of carrying out administrative or repetitive tasks, clinicians can leave some of those responsibilities to robots, and focus on the aspect of their job that matters most: caring for their patients.

On average, primary care physicians work 11.2 hours per day. Nearly six of those work hours are spent interacting with electronic health data and records. There simply is too much data for one person or even a team of doctors to consume and analyze. With the help of robotic technology, and more specifically, AI systems, machines can scan thousands of records and cases in an instant, picking out correlations and patterns that can help treat patients with stunning accuracy. In a profession where time is of the essence, robots and AI can make amazing contributions with both speed and accuracy, allowing for longer, and more dedicated one-on-one care for doctors to have with their patients.

Covering Common Procedures

In most healthcare facilities, there are standard procedures that must be administered regularly to patients. Drawing blood, checking blood pressure, and administering shots are procedures that should be achieved regularly and with the same attention to detail. For these tasks, robots could prove to be quite an asset.

A recent study published by the journal Technology revealed some pretty remarkable findings. In the study, a robot device was successful at administering blood 87 percent of the time on the 31 participants in the trial. In previous studies, health care professionals recorded only a 73 percent success rate of patients with visible veins, while the robot device was successful 97 percent of the time. Utilizing robotic technology for these practices would guarantee that they were performed properly each time and save precious time for medical staff.

Improved Accuracy

In an industry where accuracy is critical and often the difference in life or death, developing technology that boosts accuracy to the next level is critical. In order to provide accurate diagnosis and treatments for patients, all data collected must be accurate. With robotics, administrative and recurring clinical duties, such as monitoring patient vitals or inputting patient data, will be achieved with remarkable efficiency.

The precision found in these robotics is unmatched by the human hand and potential errors that can happen. Take the Da Vinci surgical robot for instance. This amazing device has completed well over 6 million surgeries worldwide and equips surgeons with the ability to perform minimally invasive surgery with astounding accuracy. In addition, studies have shown that surgeries with this robot have resulted in far fewer complications following operations. With the help of robotics, surgeons will benefit from these devices greatly. By delivering small, precise incisions, robots provide immense value, allowing surgeons to not worry about possible human error such as fatigue or lack of range of motion.

Implementation Across The Entire Healthcare Landscape

Globally, Robot technology in healthcare facilities has ramped up because their benefits are too good to ignore. Not only do they allow for improved patient care, but they also impact cost savings and waste reduction, to name a few perks.

Throughout the United States, Automated Pharmacies that utilize robotic technologies are becoming extremely popular. Robots can update records sent from the hospital, label, package, store and fill prescriptions with ease and undeniable accuracy. Again, this allows pharmacists to free up time to educate themselves on medications and provide valuable insight and consultation for patients.

One of the rising trends in healthcare is telemedicine. With a shortage of health care professionals and the unavailability of specialized care in some remote locations, robotics provide a real solution to this issue. Complete with full audio, video, and camera capabilities, these telerobots provide timely communication, data tracking and enable clinicians the ability to remotely log in and speak with a patient.

Looking Ahead

There’s no denying, robotics and AI technology are rapidly changing the healthcare industry. Because of the many benefits related to cost, accuracy, and accessibility, care facilities are catching on and adopting these remarkable assets into their everyday operation. From surgical assistant robots to machines who carry out non-patient facing tasks like stocking and cleaning, these technologies are improving healthcare by leaps and bounds.

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Your Guide to Mobile Handwashing Stations

importance of hand washing

Handwashing on the go has become pivotal, We've created a guide for the best use cases and set-up for your operations.

We’re living in an era of increased importance when it comes to sanitation. According to the Center for Disease Control, we know the coronavirus and the subsequent COVID-19 disease it causes is spread mainly through people-to-people contact. This means people who are within six feet of one another are at risk of transmitting the virus. Because it’s transferred through respiratory droplets that are produced when an infected person coughs or sneezes, it’s also critical that we wash our hands. Continue reading Your Guide to Mobile Handwashing Stations

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A Step-by-Step Look at Senior Care In-Room Meal Delivery

From prep to presentation, take a quick look at meal delivery with the SuzyQ

As we continue to navigate the world of COVID-19, we’re seeing changes in the ways foodservice is delivered. Nowhere is this more important than in senior care and longterm care communities.

As we’ve all seen, older populations are the most vulnerable demographic, and new regulations have been devised to help protect them. One of the most important is to move dining service from dining rooms and common spaces, opting instead for personal, in-room delivery. Continue reading A Step-by-Step Look at Senior Care In-Room Meal Delivery

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How Senior Care Dining Impacts Mental Health

In healthcare, mealtimes can be some of the most anticipated and enjoyable times of the day.

There’s no doubting the fact people love food. We love the way it tastes, the way it feels in our mouth, the way it nourishes us. We love the socialization that usually comes with food. Dining is an experience. And most important, it’s good for our mental health.

Nowhere is this more true than in our senior care and long term care communities. According to one study on senior care and foodservice, “mealtimes are a mainstay of life through which residents’ experiences are characterized, exemplified, and magnified. In the study, the three themes that impact a resident’s experience were emotional and psychological connections with other residents, managing competing interests with limited resources, and familiarity and routine.

Food and meals touch on all three.

1) Food brings residents together. Though traditionally in communal dining areas, meals are enjoyed together and provide opportunities for conversation and socialization.

2) Food provides a sense of control. When residents have meal choice, when they can literally decide what goes on their plate and what doesn’t, it provides an element of control that can often be hard to come by for residents in long term communities.

3) Food provides routine. For many in long term communities, mealtimes provide needed stabilization in terms of day-to-day routines. When you know you’re going to eat lunch every day at 11:30, it provides welcome familiarity

Senior Care Foodservice in the Age of COVID

Today, of course, we’re living in an entirely different world. The processes by which food is served in these types of communities have been turned upside down, and foodservice directors are doing whatever they can to help residents still achieve the three points above, the points that are so critical to the mental health and well-being of our seniors living in these communities.

The reality is, communal dining has pretty much been taken away from us due to the potential exposure created by the Coronavirus. Operations across the country are moving to models where food is ordered and delivered directly to residents’ rooms.

In terms of socialization, foodservice staff need to be creative. They need to understand the personal delivery of food in a resident’s room is still the highlight of the day in many cases, but now that highlight comes without the ability to dine with friends. Those brief interactions when food is delivered become critical for the well being of residents.

Choice is still choice. In some ways, the concept of calling in an order and receiving it delivered can be kind of fun for residents. Play up that angle. When residents are restricted from the dining room, creative room service can be a fun way to provide some joy.

And, lastly, food is still part of the routine. Though that routine may be a bit different, it still provides consistency in someone’s day, allowing them to feel reassurance that what someone is used to will continue.

Just because COVID-19 has changed senior care foodservice doesn’t mean everything is changed for the worse.

Discover the basics of this new era of senior care foodservice by learning more from our resident senior care expert. From new and creative ways to deliver food, as well as the systems that need to be in place to accomplish it, watch on-demand, or download, our webinar “Customer Confidence in Food Safety“.

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Healthcare Foodservice Solutions During the Age of COVID

What is COVID-19

Healthcare foodservice operations are multifaceted and complex.  When you think about the different types of service required, it’s easy to understand why foodservice equipment needs to be dynamic, durable, and versatile in order to achieve operational objectives. When you consider the coronavirus and resulting COVID-19, those operations are even more complex.

In general, there are two types of operations, and within those operations, there are two types of service. There are additions, for sure, but as a rule of thumb, healthcare foodservice falls in either inpatient or out-patient applications. Within those applications, it’s either in-room dining for patients or residents, along with outside-the-room dining for medical staff and guests.

Let’s take a quick look at how COVID is impacting these distinct areas of healthcare foodservice.

SENIOR CARE & LONG TERM COMMUNITIES

As we look at inpatient care in the age of COVID, one of the hardest-hit segments of healthcare is, without a doubt, senior care and long term communities. This is due, in large part, because of age and compromising health conditions of residents.

Serving meals has largely gone directly to the residents’ rooms, as congregating in a dining room is much too dangerous for these populations. This, in turn, puts quality in jeopardy. Food must obviously be delivered safely, but the more time that elapses between the back-of-the-house and the bedside, the greater the chances food will lose heat, retain too much moisture, or even become unsafe.

There can be many solutions to these challenges. First is ensuring that plate warmers on the line are working properly and plates are the right temps.  Plates should be between 140-190 degrees coming out of the warmer.  Consider a laser thermometer to do spot checks on the top, middle, and bottom plates to confirm best results.  Next is getting the food plated and covered as soon as possible and into a tray cart for delivery.  Timers used in conjunction with a line up of tray carts are a great way to be sure meals aren’t plated and in the kitchen too long.  

If the community is not using trays, consider a mobile steam table that goes door-to-door.  This allows residents to choose exactly what they want and get hot food plated up right in front of them.  Don’t forget to have a hydration cart or other way to serve dry goods on hand as well.  

HOSPITALS

Like senior care and long term communities, hospitals must also provide foodservice for inpatient applications. In this case, though, patients are often amidst serious health conditions that make the success of a foodservice operation dependent on the health of the patient. Of course, the inverse is true, as well. 

In the age of COVID, making sure meals arrive at patient rooms while reducing the risk of potential exposure is critical. Sanitizing dinnerware and flatware to recommended standards is critical, and changing ordering practices can help minimize person-to-person risks. Like in senior care communities, hospitals can also adapt phone ordering as a way of eliminating potential exposure risks.

In hospitals, staff and patient guests must also be part of the foodservice equation. What are some of the ways to minimize risk to these groups? In many cases, buffet-service cafeterias are a primary source of service. Retrofit them to become more staff-service instead of self-serve. Provide ample spacing and prevent overcrowding with signs and barriers. And in dining areas, space tables to sufficient distances.

WHAT’S GOOD FOR HEALTHCARE FOODSERVICE IS GOOD FOR OUR HEALTH

It’s clear that food can have great impacts on our health and well-being. That’s never truer than in the facilities and communities where health is typically the main reason for being there. In order to get well, we need to consider foodservice solutions that promote wellness. And in the age of COVID, that means minimizing invisible risks we never thought possible in the ways we’re experiencing them today. That being said, there are equipment solutions and processes that can help.

Lakeside Has You Covered

We have compiled a list of product solutions to consider for healthcare foodservice in the age of COVID-19.  With industry leading lead times and the ability to modify anything to fit your specific needs, Lakeside is your partner in healthcare foodservice solutions.