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Food & Nutrition

Achieving bottom line results through efficient processes, innovative approaches, comprehensive implementation programs and real-time management tools.
BENEFITS TO YOU

We are Specialists

True experts in all aspects of Food and Nutrition, we know how to creatively deliver the highest productivity and quality often with a positive budget impact.

Customized Solutions

Whether Self-Operated or Contracted to a 3rd party, we analyze operations, contracts and staffing options and put comprehensive solutions in place.

No Risk, Guaranteed

Setting clear parameters to improve efficiency, our partnership achieves savings and improved quality outcomes. We win when you win – paid only when you see bottom line results.

How we drive success – with the right balance of cost, quality & service

Why Soriant?

Your organization may work with several hospital food service companies, and our food service consultants understand that this can be overwhelming. Our consultants’ partner with you to achieve and sustain robust operational and financial results as hospitals are continually challenged with reducing costs while ensuring that patient care standards are increased. Our team can guide your team to reduce food and supply costs with a focus on delivering high-quality meals to visitors and patients. Our healthcare consultants find innovative ways to promote food preparation, distribution, and customer service at a fraction of current costs. Soriant’s core competency began with food and nutrition, with leadership of former executives of healthcare company vendors, – our consultants provide an insider’s perspective to food service savings. We help your department procure new food service technology, adopt cutting-edge practices, and optimize staffing requirements to increase your organization’s bottom line.

Soriant helps position Hospitals and Healthcare systems

  • Embrace new developments in the industry
  • Improve patient care
  • Enhance the bottom line
  • Move from / to self op or contract
  • Set appropriate benchmarks

Typical Client Challenges

  • Keeping pace with regulatory changes
  • Knowing and using latest technology tools
  • Prioritizing sustainability
  • Financing needed enhancements

As your hospital’s food and nutrition consultant, Soriant can identify ways to generate revenue and cut expenditures, leading to long-term reinvestment throughout the business. Learn more about our healthcare consulting process.

healthcare collaboration

Our Food and Nutrition Services

  • Reducing food and supply costs
  • Hiring and selecting effective department leadership
  • Serving as interim management
  • Applying payroll reduction systems
  • Managing GPO conversions
  • Assessing RFP/RFI processes when switching to new suppliers
  • Increasing clinical dietician reimbursements
  • Negotiating and right sizing contracts to match industry best practice
  • Implement action plans which drive utilization to industry benchmarks
  • Enhancing staffing productivity
  • Assess department leadership effectiveness
  • Meet and beat industry benchmarks
assessment process
Assess your Food & Nutrition Savings today
Soriant leverages technology and data to optimize operations and provide sustainable solutions:
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COST
REDUCTION

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ACCELERATE
PERFORMANCE

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QUALITY
FOCUS

Partner with Soriant for Your Food and Nutritional Department needs:

  • Cafeteria and restaurant revamping/planning
  • Kitchen revamping/planning
  • Menu management
  • Catering
  • RFP and Contract development
  • Management throughout RFP
  • C-Level leadership
  • Supply chain leaders
  • Clinical leaders
Partnering with Soriant is the best decision that your healthcare facility can make. Our focus is simple – to promote financial success and improve patient care.
  • Shrink costs while providing higher quality of service and patient experience!
  • We are your partner in setting up processes and real time tools that will enhance your team’s productivity
    Streamline operations
  • Streamline operations
  • Determine the correct equipment
  • Retrain your staff and cut waste

All achieved while working side-by-side with your current management team or find you the right leadership talent. Whether you need a kitchen, cafeteria or kiosks remodel, we will help you create an efficient facility that your staff will love to run.

WE FOCUS ON 4 KEY AREAS TO DELIVER LASTING VALUE
Health-Serices-Bottom-Icons-

2. PEOPLE

A Lean Six Sigma Team driving transformative change

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4. PARTNERSHIP

Success – People like working with kind, caring and competent people

1. ASSESSMENT

3-D Approach transforming todays challenges into lasting change
Health-Serices-Bottom-Icons-

3. TECHNOLOGY

Monitoring outcomes & Managing initiatives
Health-Serices-Bottom-Icons-
Health-Serices-Bottom-Icons-

1. ASSESSMENT

3-D Approach transforming todays challenges into lasting change
Health-Serices-Bottom-Icons-

2. PEOPLE

A Lean Six Sigma Team driving transformative change

Health-Serices-Bottom-Icons-

3. TECHNOLOGY

Monitoring outcomes & Managing initiatives
Health-Serices-Bottom-Icons-

4. PARTNERSHIP

Success – People like working with kind, caring and competent people

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Client Success Stories

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This highly respected hospital system has a treasured convent on their main campus. The health system partnered with Soriant to analyze a number of different solutions in optimizing the food service program for the convent

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By linking strategy and shareholder expectations, Soriant helped the organization create value, with a focus on increased customer engagement and employee retention, while ensuring optimal service
delivery.

Project expectations were surpassed in achieving guaranteed, sustainable savings, a significant no-cost capital infusion, and overall improved employee engagement – with a total departmental savings of $1.2M!

The UNC Lenoir project demonstrates the ability of Soriant to balance multiple projects. Much thought is given to the individual needs of each client. From contract negotiation of $493K to floor stock improvement of $17K, every dollar counts towards the bottom line.

Blog Articles

Staying Relevant with Student Dining

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

Read More »

Is Your Food Service Program Challenging Your Bottom Line?

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

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Food Inventory: Follow these Waste Reduction Tips

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

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How to Promote Employee Wellness in the Cafeteria

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

Read More »

National Nutrition Month

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

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Top 4 Sources of Savings in Support Services – HFM Magazine

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

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Frequently Asked Questions
It depends, the success of a room service program is highly dependent on a number of factors including average patient age, patient acuity, design of the program, customer service training of staff, and inter-department collaboration with nursing. Alternative patient dining programs exist that may drive higher satisfaction levels at a lower cost than a traditional room service program.
Outsourcing has some strong advantages as it relates to cost of a department. Most outsourcing companies can leverage economies of scale related to purchasing, however you may be able to achieve these similar benefits by accessing GPO agreement or regional contracting.  Two other advantages to outsourcing are shifting financial risk to a third-party and achieving soft-cost savings related to the hiring and management of labor.  A well- managed and designed insourced food service department can be cost neutral or save dollars over an outsourced department.

One of the most pressing issues facing hospital food service department is the availability of labor to prepare, deliver, and serve food to patients and employees.  High turnover rates combined with upward pressure on wage rates contributes to the daily challenge of maintaining a well-trained complement of staff on a daily basis.

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