Operator's Perspective
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The Food Has Arrived – Now What? - Walking from a foodservice loading dock to a storeroom and observing potential obstacles can be an eye-opening experience. How many garbage receptacles are in the area? What is the ambient temperature? Is the space clear enough to handle deliveries or are there obstructions in the way? Is the size of the delivery so large to require double handling? - Andrew Catalano - 02/13/2012 - 11:18 - Principal - Strategic Consulting Services |
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What’s In Your Food? - When an operator places a food order, the assumption is that the products will meet FDA and USDA requirements. This is most likely to be true when purchasing from a broad-line food distribution company. Concerns are more likely to arise when an operator is purchasing food from a secondary vendor, such as a local manufacturer or restaurant. In that case, the questions operators must ask include what is the vendor’s insurance coverage and which HACCP precautions are in place to ensure that potentially hazardous food are kept safe during delivery and meet the food temperatures standards. - Andrew Catalano - 02/01/2012 - 10:43 - Principal - Strategic Consulting Services |
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Required Equipment for Food Safety - Healthcare foodservice has food production requirements that many other types of operations do not need to consider. Healthcare foodservice operators need to take into account health-compromised customers, approximately 12 to 14 menu variations ranging from a regular to a dysphasia diet, food delivery and a food budget that allows an average cost per meal of $1.75 to $2.50. - Andrew Catalano - 01/18/2012 - 11:07 - Principal - Strategic Consulting Services |
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Creating a Business-To-Consumers Strategy - The face of foodservice customers is changing, requiring operators to rethink the business-to-customer (B2C) relationship. Foodservice operators have been seeing a shift in their customer base for many years, due in part to the advances of technology. - Andrew Catalano - 01/04/2012 - 11:13 - Principal - Strategic Consulting Services |
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A Time To Remember - What happened to the fundamentals in foodservice operations? I may be dating myself, but when I was just counter high and working in my grandfather’s deli, sprinkling sawdust on the floor and straightened out cans on the shelves, I remember that the business never required a formal meeting, a computer or, for that matter, a calculator. - Andrew Catalano - 12/21/2011 - 10:34 - Principal - Strategic Consulting Services |
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Upgrading Dining Operations With A Limited Budget - The challenges for a healthcare foodservice operator include building sales, improving satisfaction, lowering costs and keeping staff motivated, all with limited funds. Improving an old, worn out dining facility is difficult. It takes ingenuity and a good business plan. - Andrew Catalano - 12/05/2011 - 11:01 - Principal - Strategic Consulting Services |
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From Cook-Chill To Room Service - Healthcare foodservice has gone through a number of transformations. Foodservice menu-delivery concepts range from cook-serve, cook-chill and tray service to non-select menus, select menus, spoken-menus, pod system, host-hostess, order by phone, order by TV, order by filling in a form, a staffer taking the order verbally or with an electronic pad, and I am sure I missed few. - Andrew Catalano - 11/17/2011 - 09:53 - Principal - Strategic Consulting Services |
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A Little Humor Or Not - Top 10 Challenges Of Healthcare Operators - The following are the top 10 challenges, which are situations that just drive foodservice operators crazy. 10. You receive a call from a coworker saying an administrator is walking towards the foodservice department, and you were not expecting him or her. - Andrew Catalano - 11/07/2011 - 07:29 - Principal - Strategic Consulting Services |
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Meeting Healthcare Challenges With Foodservice Design - Food creates emotion. When we add the word healthcare into the conversation, well, one can guess what emotion will arise. Healthcare foodservices, whether in continuing care retirement communities (CCRC), assistant living, skilled care, hospitals, rehabilitation facilities, daycare or meals on wheels, have the opportunity to improve patient outcomes. - Andrew Catalano - 10/24/2011 - 14:06 - Principal - Strategic Consulting Services |
