It starts with knowing exactly where you are and ensuring you get a return on your investment.
The specific operations and culture across healthcare foodservice operators are always unique. Our Pineapple Academy is designed to meet the basic needs of every operator. However, in order to have the most impact we recommend our assessment services.
Our assessments cover three core areas within a foodservice operation:
- Operations: Our operations assessments will look at your entire facility from the dock to the table. Some of the major points we look at: design, layout, equipment, processes, inventory, staffing and the overall culinary environment.
- Culture: Our culture assessments involve getting to know your staff and getting their personal input on the tangible and intangible parts of the business. That is correct. We are talking about feelings. We believe this to be the most informing part about how you are currently delivering care to your residents and patients.
- Regulatory Compliance: Our regulatory compliance assessments are tailored to the operations specific codes as required by your local, state or federal agencies.
Our assessments are performed onsite by our network of industry experts out in the field or even with your existing consulting dietitians. The frequency of those assessments will depend upon the desired result and budget of the operator. We utilize a standardized process that provides reports with written summaries as well as pictures (truly worth a thousand words). We also include “time stamps” on everything we do. It helps operators better understand precisely what’s going on and when. Once the information has been gathered, it is then sent to our internal experts who specialize in those three core areas. Those results are then consolidated and put into a report for the operator to have simple snapshot of where their operations are currently.
Our goal is to help educate owners and operators so the healthcare staff has access to the solutions they need to be successful. Therefore we believe in an “all inclusive” team approach with the foodservice staff and administration (and consulting dietitians too if available). Implementing a Culinary Culture requires everyone to be on the same page.
Understanding that operators have budgets of all ranges, we recommend an initial conversation with our team to help determine your primary goal so we can design a solution tailored specifically to your needs.
Contact us so we can start identifying what it will take for you to build a Culinary Culture.