Out of the Box thinking can deliver outstanding outcomes Files/conference_15/Presentation Files... · Out of the Box thinking can deliver outstanding outcomes ... No clear demarcation
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Out of the Box thinking can deliver outstanding outcomes Sharon McNulty – Director Support Services, Monash Health
At least 1 main meal and 1 dessert was outsourced per day. Sarah Lee cheesecakes, apple pies, lasagne, vegetarian meals. High food cost due to outsourcing. 7 days production starting at 4am. Weekends unsupervised. Penalty rates were excessive. Restricted market - Minimal external business. Old infrastructure. Production Mgr started at 6.30am but staff started at 4am. Limited menu offering. - No multicultural, vegan, gf, baby food. No external revenue. No specialized meals.
Where were we? Where did we want to be? High staff engagement. No clear demarcation between Kingston FS and CPK. Stakeholder engagement – relationship with Dietetics needed improvement. Understanding our demographics – Lambs fry was on the menu because aged care wanted it, 250 serves compared to 900 for other main meals. Menu was changed in 4 stages. 2009 saw the first menu change in 10 years! Phase 2 – 2010 and 2012 eventually reached our long term plan. Freshen up menu-fresher ingredients, cost offset by bringing outsourced products in house.
High quality cook chill meals to 19 metropolitan public hospitals and aged care facilities. 6400 meals per day (5 days per week) Cook freeze specialized meals 4000 per month – vegan, halal, multicultural, gluten free meals – to over 30 facilities ranging from other health services - Austin Health, Peninsula Health, Royal Children’s, Mercy Hospital, Local Councils and many other sites
28 day menu cycle providing over 175 menu items. Entire menu adheres to the Department of Health and Human Services Victorian Nutrition Guidelines for Hospitals and Aged Care facilities Extended menu alternatives provide variety and options to cater to multi cultural population. Nutritional analysis provided in a folder and as a pdf file.
Taste as you go team – making sure our meals are always delicious. Each meal is tested before being dispatched to our clients. Comprehensive weekly internal audit and verification activities - Stringent cleaning standards, rigorous micro testing by independent food lab
All temperature control areas are on a network monitored 24/7 Paperless temperature recording Complete product tracking Electrolysed water chemical free, anti-microbial solution, safer for people/environment, saves water and time, fast acting no residual.
Ease of use – i.e. colour coding of product labels according to day of production and consumption JIT – Just in time methodology – reduces wastage, purchasing according to client orders, ensures freshness, increase cost-effective practices
Smart Pal meals help reduce waste and cost, provide an ideal on-demand and also out of hours meal time solution. Over 20 main meal choices available every lunch and dinner service. Patient Feedback – flexibility, colour and meal choice Staff Feedback – ease plating, reduced washing up, feel good
Less than 1% outsourced main meals. No outsourced desserts. Food cost in line with industry Monday to Friday production External contracts – up to ten years HACCP certified Catering to entire market – one stop shop Self sufficient Wide customer base Extensive networking and media exposure
