Transcript Ottawa

An Innovative Patient Food
Service Delivery Model
Sharon McDonald, RD, MSA
President Compass Group Healthcare
Compass Group Canada and ESS North America
AGENDA
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Introduction to Steamplicity
Technology
Benefits
Steamplicity at Island Health &
North York General Hospital
Compass Group initially launched Steamplicity in
UK in 2004 to address clients’ critical business
issues:
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Labour Shortages
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Food waste
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Quality
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Satisfaction
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Capital avoidance
In Canada …….
Steamplicity was introduced in 2009, to address:
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Patient Satisfaction
Costs / Capital
Avoidance
Food Quality
Waste
Lack of Variety
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Flexible Meal Times
Labour Shortages
Aging kitchens, infrastructure
and equipment
Space limitations
Employee satisfaction
Four Key Components:
Logistics (2 models)
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Offsite “Cuisine Centre” provides Steamplicity meal assembly, using fresh, raw and
frozen foods
On-site Steamplicity meal assembly area
Technology
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Patented technology using a pressure valve allows for steam-cooked, fresh, healthy
food in minutes.
Service Model
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Restaurant style menu with choice of 16-20 entree options prior to the meal using
a tablet or phone
Simple Cooking
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Commercial microwave provides energy to facilitate fresh steam-cooked meals on
patient care unit
CUISINE CENTRE ASSEMBLY
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6,140 sq. ft., HACCP designed facility
Strict quality control - assembly and sealing < 4°C
Lean Process
Product labeled with best before date
Coolers are monitored
Metal detector completes final check
Steamplicity meals are delivered in refrigerated trucks
Emergency Generator
T400 Multivac
PA 2016 MAP-U by
Packaging Automation
Manual Sealer
THE TECHNOLOGY
Patented valve technology which
keeps the internal pressure and
temperature constant throughout
the cooking process
• Patent owned by Compass Group
Global
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Patented Valve Technology
THE TECHNOLOGY
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Patented Valve Technology
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The food is placed in a labeled
heatproof, pressure-resistant plastic
package with an innovative valve
control system
Water molecules in food are heated,
generating steam pressure
The valve control system regulates the
pressure throughout the cooking
process
Steam-pressure is the healthiest of all
cooking methods delivering peak
nutritional value
RESTAURANT STYLE MENU
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Variety of hot entrée choices and sandwiches
Menu items coded to guide patients in their selections
Pictorial menu available
Menu available in several languages
RESTAURANT STYLE MENU
FLEXIBLE FOOD SERVICE OPTIONS
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The meal order is taken using a tablet, directly linked to
Food Service IT system (e.g. CBORD, Computrition)
Or the patient can place their meal order by telephone
prior to meal service
Selections are verified for diet compliance
FLEXIBLE FOOD SERVICE OPTIONS
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Commercial microwave ovens, pre-programmed
Assemble trays & cook entree for 3±minutes in the
pantry
Each meal is temperature probed once heated
ENVIRONMENTAL IMPACT STUDY
Five Winds International
• Management consulting firm with a focus on
helping companies improve economic,
environmental and social performance
• Project Scope: Energy, water and waste impact
of Steamplicity compared to cold plate retherm
ENVIRONMENTAL IMPACT STUDY
• 5 of 6 Steamplicity life cycle phases had less
impact on the environment
(Production, Plating, Heating, Dishwashing and
Food Waste Generation)
The bottom line:
• Less water, energy, and food waste
• Approximately $16 to $20K savings in utilities
annually
FOOD WASTE – SUSTAINABILITY
Solid food waste decreased up to 40% overall:
• Decrease in solid food waste on patient’s tray
• Decreased number of untouched trays resulting in
less unnecessary tray production
• Increased patient consumption
ALIGNMENT WITH LEAN
Lean Objective
Steamplicity
Higher Quality • Restaurant style menu with 12 to 20 choices
Just in-time
delivery (JIT)
• Reduced time for ordering
• Choice prior to meal service
• Patient’s request is prepared and served within 2 hours
Lower Cost
• Reduction in diet changes
• Reduction in late trays
• Reduction in utility costs
Safety
• Catering Associate takes the meal order using a tablet
• Selections are verified for diet compliance
• Each meal is temperature probed
Patient Satisfaction
Pre and Post-Steamplicity
105%
100%
99%
100%
95%
96%
96%
90%
Service Provided
85%
Degree to which Food Preference were
Respected
82%
80%
Meals Overall
75%
73%
70%
65%
60%
Pre-Steamplicity
Post-Steamplicity
Patient Satisfaction Improvement
Improvement in key patient satisfaction indicators:
• Increased choice, variety, quality
• Flexibility to accommodate alternate feeding times
• Appetizing, satisfying and nutritious meals
• More emphasis on customer service
• Patient centred and focused care
BENEFITS OF STEAMPLICITY
Quality
Freshly cooked for me
Flexibility
Healthy Living
A menu for all tastes
Eat well, feel better
Appearance
Taste
Cooked to order
Temperature
Presentation
My choice
Effortless
Less wastage
Reduced costs
Personable service
Any time
Choice
All tastes
Simplicity
Recovery
Nutrition
Quantifiable
Fresh
Satisfying
Diets
Trust
Traceability
Fewer variables
Accountability
Confidence
Less risk
Next Generation …………