The Challenge

Healthcare Food Service operations are extremely complex and diverse operations.  Yet, they have historically struggled to achieve even marginal levels of acceptability.  In today’s healthcare environment, the goals are clearly defined:

§        Exceed overall patient expectations and contribute to their satisfaction with the 'experience'.

§        Maximize patient satisfaction scores with a positive contribution from Nutrition Services

§      Build employee pride and morale resulting in reduced turnover

§        Create effective and innovative applications of existing financial resources

§        Develop marketing opportunities within the organization and the community

This is all achieved by building a culture of service excellence, from the ground up, during the program development phase.  This is done, in part, be involving all possible stakeholders from the onset and reacting to their input by customizing the program components, per their input.