College and university dining programs are increasingly challenged to remain competitive, with off-campus options being more available with the advent of Uber Eats and other app-based food delivery programs. The competitive advantage of convenience is slowly being eroded away by these services. To remain relevant to the student consumer base on-campus dining must continue to evolve in a way
To determine the best contract for your organization, you need to understand the pros, cons and pitfalls. The goal of this article is to educate you on how vendors make their money. You can then use this knowledge to ensure that the income they are making from your organization is appropriate. Many times, I
Each year, millions of dollars are spent on food purchases to feed Patients, Visitors, and Hospital Employees. Every Hospital Food Service department across the US has the same concerns when it comes to using a Group Purchasing Organization (GPO). Whether the department is outsourced or self-op, there are opportunities for free money from the distributors
AHF was established nine years ago when legacy organizations, American Society for Healthcare Foodservice Administrators (ASHFSA) and Healthcare Foodservice Management (HFM), joined forces to establish the “premier” organization for self-operated healthcare food management professionals. Representing roughly 60% of the membership are 650 self-op healthcare facilities (Operator members), including chefs, dietitians, foodservice managers and directors. Soriant
Declining reimbursements and the turbulent landscape of healthcare reform is forcing hospitals just like yours to scrutinize their spending and look for new ways to cut their hospital food service cost. Most institutions address challenges to their bottom lines by targeting their cost-saving efforts at the top spend categories, such as utilities and medical services.
How much money does your hospital throw into the dumpster every year? A few vegetables here, a pound of meat there. While it doesn’t look like much in the near term, it’s important to consider how this impacts your company on a monthly and yearly basis. Taking a hardline stance against waste reduction can go
In the 30 years I have been involved in hospital Food and Nutrition Departments, I have seen many attempts to promote healthy choices in the cafeterias. Over the last several years, there has been a more active attempt to provide wellness to hospital employees due to increase medical costs and to provide an example for
National Nutrition Month® is an annual campaign promoted by the Academy of Nutrition and Dietetics. This year’s focus is “Savor the Flavor of Eating Right,” which encourages everyone to not only make healthy food choices, but to eat mindfully enjoying food and the traditions associated with eating. In honor of National Nutrition Month, we’ve created a
Soriant is proud to have contributed to HFM magazine this month with a feature story co-authored by our own Brian Nugent. The article is titled "Top 4 Sources of Savings in Support Services" and provides examples of ways hospitals can reduce support-service costs. Brian's co-author, Conrad Emmerich, knows first hand the value of engaging Soriant's
By Jessica Rodriquez Thanksgiving is my favorite holiday. I love when the entire family gathers to eat, drink, fight, and share good conversation. And, let’s face it, who doesn’t like all the leftovers? Thanksgiving at my home is pretty traditional: Classic roasted Turkey, oven roasted vegetables, stuffing, and assorted pies. But, my all-time favorite food