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With RSV, norovirus, and COVID cases raging, hospitals are seeing an increase in admissions this winter. While hospital food has long endured a reputation for being bland, uninspiring, and even detrimental to patient health, it doesnt have to be that way.
Every day we’re welcoming more guests into our dining spaces but most restaurants aren’t able to ramp staff to match their increased demand. As we emerge from the pandemic, there are fewer restaurants and pent-up demand for restaurant experiences.
Regional Health partners with CulinaryServices Group to provide new menus, healthier choices, and happier patients. Regional Health is partnering with food management company CulinaryServices Group to provide innovative menus and freshly prepared meals while enhancing patient engagement and satisfaction.
When was the last time you or a loved one had to go to the hospital? To combat this, different organizations have developed best practices to help hospitals optimize nutrition delivery for their patients — and help inform future improvements to your dining program. Typically, the first answer that comes to mind isn’t the food.
Hospitals are already starting to reform their dining programs; now its time to spread this to inpatient addiction and recovery services. This approach also embraces sustainability, which aligns with the holistic views of person-centered care and our philosophy of Food is Medicine at CulinaryServices Group.
As a result, a growing number of eateries are expressing opinions about inequality, climate change and other concerns—and physically supporting causes through endeavors such as donating menu proceeds and providing culinaryservices at fundraising events. It really comes down to the risk-taking nature of the group,” Freeman says.
If you’re sick and have to stay in the hospital or have a condition that requires you to move to a long-term care community, it can be a rough transition. In fact, plating and presentation are so substantial that they even affect major health factors like hospital readmission rates and malnutrition levels. Think about it. We hope so!
However, despite an added expense, having an RD as a member of your staff can maximize your Medicare reimbursement if you work with older adults by: Reducing hospital readmission rates through the Skilled Nursing Facility Value-Based Purchasing (SNF BP) program, which provides incentive payments for high-quality patient care.
Improvements in technology Technology transforms food service operations, from online ordering and delivery to automated kitchen equipment and data analytics. Food service staff must be comfortable working with technology to remain competitive. If you’re not ready to tackle it alone, CulinaryServices Group can help.
When you walk into a dining area, you don’t want to feel like you’re entering a hospital cafeteria. At CulinaryServices Group, we believe a pleasant communal space is essential to the dining experience, so that’s why we include this seating style in our plans. What is the atmosphere of the dining area?
Food is Medicine – Let Us Show You How A positive and encouraging environment can make a world of difference in recovery for those struggling with behavioral health or addiction problems, especially in psychiatric hospitals or other inpatient centers. Good food that boosts your energy and mood also helps!
The more we learn about the health of older adults, the more we know that proactively addressing dietary health concerns is something every senior should have access to – especially in places like assisted living communities, hospitals , and inpatient rehabilitation facilities, where traditionally, food hasn’t been a central focus for leadership.
Petersburg, FL SHELLY GARNER IAB Vice-Chair Ecolab Assistant Vice President, Southwest Area Manager Irving, TX The Path to AHF Board Leadership AHF board or leadership service is an exciting career step and a great way to give back to the self-operated industry.
Reach out to learn more about our hospitality and culinaryservices today. Our cuisine options provide equally tasty and nutritious food for your establishment’s needs. With a variety of healthy food options, we can help maintain your personal goals and encourage better eating habits.
Harri and CGA’s Working in Hospitality survey, which surveyed over 500 hospitality employees from various kitchen settings, shows that a person’s work environment really does matter. Over 65% of hospitality employees say they chose the right industry, reporting that hospitality offers a “good and worthwhile career.”
With a food service management partner like CulinaryServices Group, we can help you build out your menus to include these foods in creative ways without sacrificing taste or quality. Read more about how we do this in our blog The Freedom of Culinary Choice.
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