We work with aged care leaders to improve meal quality and the dining experience in aged care facilities by refining processes and managing costs.
Our methodology explores functional processes along the meal value stream. Without addressing end-to-end processes, the resident will not have a positive experience, staff will be frustrated and the organisation is less likely to meet its goals.
The Importance of the Value Stream
Clients come to us wanting change. Before we recommend a solution, we explore the value stream of the complete meal service to understand the WHAT and WHY. Only then is it possible to discover solutions including WHO and HOW.
"Cooking is like love. It should be entered into with abandon or not at all." - Harriet van Horne
14 Areas we may explore during your Project
Strategy - alignment between organisational strategy and hospitality operations, unique proposition, leveraging mission and vision
Policies & Procedures – gap analysis, unwritten policies, guidelines for staff, residents, family
Roles & Responsibilities – management, care staff, hospitality staff, residents, family, suppliers, contractors, community, sector, government
HR - turnover, demographics, training records, OHS incidents, leave, absenteeism, contracts, qualifications, compliance
Payroll - base roster, variance analysis
Business Intelligence - Analysis of budgets, financial reports, roster, payroll, contract register and suppliers, assets register, purchasing information
Equipment – fit for purpose, layout, use, capacity, utilisation, automation, innovation, digital reporting, training, future proofing, preventative maintenance, service delivery
Gemba Walk - onsite observations including kitchen, dining rooms, store rooms, staff & waste
Observation - dining room interactions at all dining times - walk, talk, record and photograph
Exploration - willingness, ability and opportunity of management, staff and residents to actively participate in meal service including preparation, service and cleaning up
Meal Supply Options - fresh vs chill vs frozen, outsourced/inhouse, purchasing, value, quality, cost
Menus - purchasing, inventory, cost, portion control, % hot options, nutrition, favourites, dietary profiles, choice, local produce, site grown, seasonality, recycling, compost
Dietary assessment – frequency, reporting, subsequent reviews, changes to dietary profile, timeliness, accuracy, software capability, digital analysis and reporting
Technology & Automation – vision, strategy, policies, procedures, guidelines, accuracy, digital reporting