OHIO VETERANS HOMEDon’t Touch the Food

Pre-production Cart Building and Related Processes

GOALS OF PRE-PRODUCTION CART BUILDING

Enhanced Inventory Control & Ordering Practices Simplified ordering process, less overstocking

Recipe Adherence Provides direction to staff, enabling consistent products

Consistent Production Results Eliminates guesswork, reduces personal preference of ingredients

and amounts utilized

Cost Savings Reduced overproduction of items

Efficient handling of ingredients

NUTRITION SERVICES HISTORY 2000-2006

No consistency with recipes that were in use

Many items did not have a recipe

Overproduction was prevalent

Limited structure

Cafeteria style service in both main dining rooms; table side service in the Nursing Home as needed, based on resident ability to self-feed

Tray line production of plated meals for delivery to unit dining rooms (9 FTEs)

Central Warehouse

Located in Columbus Ohio, provided nearly all dry, frozen, and refrigerated goods to OVH. This was accomplished by twice a month delivery of items, which were ordered by the Director of Nutrition Services and the OVH Warehouse Manager.

Bulk products purchased were not always consistent or of the highest quality.

NUTRITION SERVICES HISTORY Central Warehouse Continued:

Changes were made that allowed OVH to purchase food items from a national supplier; one that carried quality, name-brand products

The department was able to order exactly what was needed and could be confident that they would receive the same product each order

Just In Time Delivery

Twice a week delivery became possible for a bulk of items

Able to order quality products and using them in standardized recipes greatly improved quality and consistence in meals served to the residents

Food-related complaints that the department would generally receive were greatly reduced

Central Warehouse Continued:

Product lines and pack sizes would switch sporadically. The department needed consistent products to provide consistent meals to the residents.

Over handling of supplies

Central Warehouse would deliver to the OVH Warehouse, and OVH Warehouse staff placed items into storage, inside the OVH warehouse.

Nutrition Services would place an in-house order to the OVH Warehouse. OVH Warehouse staff would build the order onto pallets and deliver to the specified kitchen.

Nutrition Services staff would transfer the order to storage areas and/or shelves, located in kitchen storage rooms.

2006 April

Evaluated the department, to identify areas in need of improvement such as process efficiencies and quality standards.

NUTRITION SERVICES HISTORY 2007

Purchased new dietary software

Began designing cart building process

Residents could get most any item for any meal

Revamped menu

Seasonal menus rotating throughout the year…a 6-month Spring/Summer cycle and a 6-month Fall/Winter cycle. Lighter offerings during the warmer seasons and heartier choices in the cooler months.

Many signs of “food fatigue” were expressed by the residents who wanted to see more variety in their weekly menus. A fourth week was added to the menu cycle, allowing for seven more days of different meals.

Evaluated products (resident tastings)

Standardized Recipes

Changed direction from Central Warehouse supply method

CENTRAL WAREHOUSE DELIVERIES

NUTRITION SERVICES HISTORY

2008 through 2009 Refine practices.

Added hot alternate items

Review and re-evaluate menu items

Attended resident council meetings and ask for menu suggestions

Changed to table service in the Dom

Dealt with supplier changes

Changed from US Foodservice to Gordon Foodservice

CART BUILDING SYSTEM CORE REQUIREMENTS Menu Planning

Product Selection

Recipes

Liberalized diets

Inventory Control & Ordering Practices

Cart Building Guides

Standardized Deliveries

Post-building Information (NIS)

Food Cost

MENU PLANNING

Devise menu with input from: Customers (residents) – likes, dislikes, and wants

Dieticians – nutritional stand point, F tag issues, etc

Supervisors – fiscal aspect, ease of execution, impact on day to day item production

Staff – ease of execution, and flow of day to day production

The 4 Week Menu Cycle changes twice per year, one being a Fall/Winter cycle and the other a Spring/Summer cycle

MENU PLANNING

Dietary Software Menu has to be entered into the system to generate recipes,

production reports/guides

Software provides:

Recipes scaled to meet population size

Production reports

Meal delivery tickets

Nutritional information

PRODUCT SELECTION

Consistent products from a supplier (reduce possibility of substitutions and complaints from customers). Find items that are widely liked, and accepted

Obtain samples of products for resident tastings to determine best resident acceptance

Product sampling events for residents and staff

Determine needed unit of measure; pack size, case count, etc.

Maintain consistency of suppliers when possible; this reduces recipe variation

RECIPES

Scale to meet production needs.

Specify measurement type i.e. Liquid, Dry (volume), or Weight

Must be easy to read and comprehend.

Protect from spills, and stains, by placing in plastic sheet protectors. Organize the protected sheets, aligned in order of the menu, in a 3 ring binder.

LIBERALIZED DIETS

Reduced diet types from 9 to 2

Reduced inventory/ordering

Simplified food production/distribution

Allowed all residents to enjoy the food of their choosing

Increased overall resident satisfaction

INVENTORY CONTROL & ORDERING PRACTICES

Standardize and simplify ordering process; this enables multiple staff members to place orders during absences of others.

Master list of items, containing: Item name

Unit of measure

Item description

Vendor name

Ingredients are standardized and consistent.

CART BUILDING GUIDES

All ingredients are gathered on a designated cart, to permit quick production of food items; no hunting for ingredients.

Foundation for well built carts.

Three cart building guides used per day; one for frozen goods, one for refrigerated goods, and one for dry goods.

Lists items needed, along with quantities.

Items grouped by meal period, further separated by recipes.

CART BUILDING SHEETS

CART BUILDING SHEETS

BUILT CARTS OF DRY GOODS

STANDARDIZED DELIVERIES

During the receiving process, utilize cart building sheets to determine assembled cart needs.

Reduces double handling (receive, store on shelf, place on cart)

Storage Cooler

Freezer

Dry Stock Room

POST BUILDING ACTIONS N.I.S. List (Not In Stock)

List of items not received from suppliers, provided by staff that builds carts.

Evaluate need for item substitution or menu change.

Review menu cycle to verify information.

Make necessary adjustments with staff; based on staff & resident input.

POST BUILDING REVIEW Input from staff

What worked?

What was good, bad, or difficult?

Suggestions and ideas.

Supervisors & Dieticians Discuss staff concerns regarding building process, and potential

changes to recipes, and menus.

Review menu items and menu cycles. Menus evolve based on customer feedback, nutritional needs, product availability, etc.

FOOD COST

Reducing food cost was accomplished through: Implementing inventory & ordering controls

Use of production guidelines

Tracking post meal waste

Use of standardized recipes

Serving foods that our customers like

CURRENT OPERATION

Conducted a month trial on 2 units, serving food directly to residents, eliminating use of a tray line

Meals received sooner than they were during service from the tray line

Food was served hotter, and fresher, versus food from the tray line

The residents were able to select which items they wanted

The residents were able to get additional servings immediately

There was less food waste at the end of the meals

The Dietary and Nursing staffs were able to work together in a cooperative manner

Construction began to relocate and enhance the unit kitchenettes

Domiciliary

Short order grill production began in the Domiciliary Kitchen. In addition to the daily menu, available items included sandwiches, wraps, salads, and daily soup choices.

Phased out the traditional walkthrough serving line.

Implemented table side service.

Expanded dining hours from1.5 hours per meal period, to an open dining experience encompassing 0600-1800 hours.

Nursing Home

Tray line was removed.

Kitchenettes were relocated into the unit dining rooms.

Began serving meals from unit kitchenettes, directly to residents on each unit.

Expanded dining hours from1.5 hours per meal period, to an open dining experience encompassing 0600-1800 hours.

Dining On Demand in Nursing Home Kitchen.

BREAKFAST MENU

LUNCH/DINNER MENU

FACILITY & PRODUCTION STATISTICS

1800 meals, on average, prepared daily.

Kitchens Main kitchen located the nursing facility.

Secondary kitchen located in the Domiciliary.

11 Kitchenettes

Food served directly to residents.

Nutrition Services is responsible for stocking all items.

Dining Rooms 1 Nursing Home Main Dining Room

1 Domiciliary Main Dining Room

11 Nursing Unit Dining Rooms

5 primary food vendors Sysco, US Foods, Produce, Dairy, Bread

QUESTIONS?????