Food is one of the most important support services offered at a Health Care Facility, and one that everybody evaluates. A good food service can help the patients’ recovery; raise the staff’s morale and the visitor’s general impression of the facility. But getting the right food to the right people at the right time and temperature is a tough job. It’s even tougher to do in the face of today’s escalating construction and operating costs.
As the average age of the population increases, patient profiles change, and market strategies must change as well. Added demands are placed on the dietary department. Rapid advances in technology and automation have offered new solutions, but these advances have also made decision-making more complex. In addition, these changes must be made without disrupting critical day-to-day services.
At Marenic Food Service Consulting, we’ve assembled a health care team from our staff of national and international specialists with experience in all branches of food service design, vendor procurement, personnel, dietetics, delivery, and management. Over the years, we’ve used our varied industry experience to bring revolutionary market-oriented ideas to Health Care Food Service. We’ve applied technologies learned from other industries, such as Hotels and Airlines, to the Hospital and Nursing Home Environment. Creative hotel/restaurant style menus and merchandising methods have been used to satisfy patient, staff, and visitor demands for good food, well served.
In Health Care Food Service, achieving a balance between human needs and concern for costs are particularly difficult. Requirements for patients’ special diets could appear to conflict with the staff’s desire for interesting and varied meals. We evaluate these needs and plan cycle menus with standardized recipes that adapt easily to staff and patient requirements, equipment capabilities, regional taste preferences, and budget constraints.
Food served at the wrong time or temperature can defeat the best efforts of the dietary staff. We emphasize system analysis, documentation, software evaluation, and other services necessary to maintain a successful interface between the medical, administrative, and dietary staffs.
Because we are an established firm with depth of experience, we can deliver continuity in project management as well as breadth of service. After your project is completed, your Marenic Food Service Consultant team will check in from time to time to see that everything is running smoothly and efficiently, and we’re always on call when you need us.
Our clients call us back for advice on large problems and small. We appreciate and encourage this continuing relationship. So whether you are planning a new facility, remodeling an existing system or selecting a vendor call Marenic Food Service Consulting first.
