Renewing the meal plan for nursing homes is an intensive process. The situation is incredibly unique as owners and operators expand their reach through acquisitions.
Start-ups need to cope with space constraints, adapt existing employees to new procedures and practices, and maintain a balance to provide the best care for seniors and shareholders looking for a return on investment.
Frances Showa, National Director of Food Services, said at a recent DISHED conference on the Internet that Grace Management uses original thinking to solve a meal plan.
These solutions include creating new plans and eateries, including the addition of farm pens to communities with fruit and fresh produce. All-inclusive price, allowing residents to eat as needed; and requires that the restaurant service be responsible for identifying and enforcing revenue transfers.
But first, Showan needs to implement cultural changes in grace management. The operator is a 100% subsidiary of CPF Living Communities. When he joined in 2016, he had 30 communities and did not have two rehabilitation plans. He believes the introduction of a centralized catering business will allow Grace to stand out from the market, generate enthusiasm and buyers from residents, become a marketing tool for sales teams to advertise potential customers, and generate revenue for past transactions, which is considered afterward.
“I do not want the food department to keep ordering items. That is unfortunately what is happening,” she said.
Convincing staff, property surveys, and propriété Showa polls from all residents of Grace’s portfolio show that they prefer all-inclusive food packages. She started with four communities, identified areas in these facilities that could be reused to create new eateries, brought equipment to those sites and asked the eateries to repackage food to make it easier for residents to eat as they wished.
She said, “These (places) are for people who want to eat every meal early in the morning at four o’clock. ” “At midnight, you are hungry again. We found a lot of people walking around because they are hungry and bored. ”
It can be said that the biggest obstacle Showa has to overcome is to raise awareness about food supply and owners.
The Food Supply Department believes she is creating more jobs for them and needs more money to implement these changes.
But Showa is convinced that the implementation of the plan will not require additional costs. Instead, it is necessary to change operations and gradually develop the elements of the plan. The dining room was renamed the restaurant, and the opening hours also changed. Later, Showa introduced a 24-hour food warehouse for residents to get food to their liking.
It offers some benefits. First, it frees up the kitchen staff for less cooking space and instead uses custom dishes, which create a restaurant-style feel and provide a more efficient workflow for instant chefs.
Showa said: ‘Now, his working days are much better. ‘
Second, residents accepted these changes almost immediately. However, some people took longer to adjust to the new dining room hours because they were worried they would never buy back their favorite menus.
The implementation process was smoother than Showa thought. She reckons it will take about three months for these plans to run smoothly. On the contrary, it took about 30 days at no extra cost.
Revenue Compensation Showa believes the meals, pick-up, and ancillary services for the guests did not pay and left the money on the table. This is another reason you are determined not to spend extra money on launching a new meal plan.
She said: ‘I have made it clear that we need to receive income compensation effectively. ‘
Grace Management’s changes to restaurant operations aim to enhance the social benefits of eating together and promoting interaction between residents. The community pays more attention to additional expenses such as room service and meals.
For example, if residents want to pack meals, they now have to pay a service fee of $ 2,500. As residents do not want to pay these costs, significant door-to-door services have been eliminated. It also forces residents who tend to eat alone to communicate with the larger community.
The essential thing Grace Management has done is eliminate free meals for non-residents; Another initiative is to enable employees and residents to accept the quality of food and care in the preparation.
“Just like any other big restaurant is proud of the food, they did not give up. We did too,” Showa said.
Eating out in the Grace Management community was busier than ever. The meal plan’s income was between $3,000 and $4,000 per month, with a monthly budget of about $1,000 per person.
As soon as guests shop, the benefits are apparent.
Of course, Covid-19 recently disrupted Grace’s catering business. In the first few weeks of the outbreak, operators stopped storing the 24-hour pantry because they knew little about how the coronavirus spreads from person to person. Kitchen staff adds 500 calories a day to residents’ meals, usually in wrapped fruit or packaged snacks. There are a lot of communities that have begun to supplement their diets.
The results were mixed. With Showa, specific communities can go over budget depending on the level of care provided to residents.
No more ordering in restaurants. Instead, they are prepared in the kitchen and then taken to the waiter’s dining room to deliver to residents. Showa is monitoring this progress and recognizing that the workforce’s increase may be the long-term impact of the pandemic.
“This is where everything started to change. Next, we’re the best in the market,” Showa said.
Overall, Grace’s transition to a new operating model has been successful, and Showa hopes to continue its development after the epidemic. Concepts such as all-inclusive restaurants and multiple venues will be retained, but some adjustments will be made to keep residents safe.
He found ways to expand the use of technology in Grace’s menu. Currently, operators are broadcasting the chef’s mobile station directly to residents’ rooms via the community broadcast network. In this way, residents can still watch the food being prepared, pack it in prepackaged form and bring it back to their rooms.
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