DELEGATE GROUP NEWS
In earlier Versions the Patient Administration Module already provided options to define a global setting for a meal location where the patients will usually be served their meals. It was also possible to define specific meal locations per weekday, for example when a patient would have their meals served in the Dining room every Friday.
However, in daily business it is often the case that Patients would prefer to change their meal location for a specific meal at short notice. Friends or family could be visiting and Patients will prefer to take their meals in private with them. Fine weather may motivate Patients to take their meal on the terrace or in the garden.
On the other hand, when they are not feeling particularly well, they may prefer to eat at the bedside. This presented a problem, in particular, if the meal order for the regular meal location had already been placed.
Therefore, we designed the new feature to allow for greater flexibility in meal delivery and to increase customer satisfaction. It has been implemented in the Meal Ordering modules to provide an option to override the Patient’s general meal location for individual meals.
By clicking on the ‘Question Mark’ icon, the Patient Meal Order information for an ordered meal can be modified. The ‘Meal Location’ hyperlink is now available to open a popup where the Meal Location can be set for the currently selected meal. Once the location was changed manually, a dedicated info text is displayed in the Patient’s meal order:
With the help of this immensely useful feature, you can now react timely on any short-notice changes in a Patient’s meal order delivery. You will significantly cut down on order cancellations and food waste as every delivery will find its target!
This year’s symposium on digitization in the professional kitchen, which due to Corona was postponed from April, when it is usually held, took place on 17th September. Organized by the trade journal Catering Management, the event took place at Le Méridien in Nuremberg.
The suppliers that took part, in the event, were mainly from large-scale catering industries and from the areas of software solutions, equipment manufacturers, consultants and food suppliers.
Everyone, in attendance, agreed that we are in the middle of the digitalization process, which will lead to a sustainable structural change. This made Peter Leppelt’s keynote speech on the relevance of cyber security in times of digitization all the more exciting. Above all, the extent of the (in)voluntary disclosure of personal data raised the awareness of those present at this time.
Together with our partner ventopay, we were able to show how staff restaurants can use digitization to strengthen customer loyalty. This is a very important point, particularly in the challenging times of Corona. Guests are becoming more and more individual, using a wide variety of health apps that are designed to help them live healthier and more sustainably through nutrition and sports. Of course, employees expect this information in their professional environment and therefore employee restaurants are challenged.
Where does my food come from? What is the nutritional value of my meal? How high is the organic content? In order to be able to inform the guest about this, valid data is necessary, which can be automatically transmitted directly by the suppliers and manufacturers or imported into the Food Management System by uploading the Federal Food Bowl (BLS database). The data can be made available to the guest via various channels. Through PDF via direct mail, use of intranet or through the preparation of ventopay (digital signage) on screens and apps. Through digitally controlled bonus programs, ventopay already offers possibilities to bind employees more to the company’s catering services. An advantage not only for the guests, but also for the company restaurant and thus for the entire company. Employees stay in the company and go more into the exchange and invest in the existing business.
In the end, everyone agreed that digitalization is in full swing. Development cycles are becoming shorter and shorter, and those who are not willing to digitize existing processes or are reluctant to embrace innovations will have a hard time in the future.
In most commercial kitchens head chefs will regularly create Menu Plans well in advance to ensure efficient operation planning. Predicting the required quantities of meals and ingredients is always a challenging task, especially when it comes to ordering the required materials.
The actual plan quantities will normally only be available a few days before production. This means that the better part of early planning is experience- based. However, especially Central Production Units need to start meal production well in advance. Therefore, the corresponding ingredients have to be ordered with the vendors weeks in advance as well.
With our “Calculated Predictive Plan Values” for Recipes we provide a great tool for easier Production Planning. It uses already existing historic data for improved and reliable Menu Planning
The greatest advantages of this feature:
– Simple to use, no additional work required
– Uses existing historical data (quantities/products)
– Maximizing profit through less misordering
– Reduces overproduction
In Production Planning you will be able to generate Predictive Plan Values manually at the click of a button. An even more effective way will be to use the automated version of Predictive Value generation, where you set up a job once and it will run based on the settings that have been configured.
Discover how easy planning can be when using already existing data. With even more precise ordering, you can minimize capital commitment in storage and increase profits. Using statistic sales data of Recipes also allows your business to cut down on overproduction.
Our first event, after the corona-related restrictions, led us to Munich for the congress “Bau & Betrieb von Großküchen und moderner Betriebsgastronomie” that means translated “Construction & Operation of Large Kitchens and Modern Company Catering”, which took place on 15th & 16th September. The event, which was postponed from May by the Management Forum Starnberg and the industry trade journal GV-Manager, took place in the halls of the Hilton Munich Airport Hotel.
As usual, both days were full of interesting topics concerning canteen kitchens, followed by a panel discussion on “The new role of company catering”.
Our customer GO Gaststättenbetriebs GmbH, together with our partner Ventopay, provided insights into how digitalization of processes and workflows can increase efficiency and how interaction and feedback possibilities can increase the enthusiasm of guests.
Unusual, however, were the conditions under which the event took place due to existing hygiene regulations. The congress, normally attended by more than 250 participants, was limited to 100. Groups were formed during the breaks in order to comply with the distance rules in the rooms. Wearing mouth and nose protection was obligatory for the protection of all, with a few exceptions. But this was not an obstacle to the active exchange of information among the participants.
The highlight of the event was a tour of the newly opened leonardi company restaurant in the Bavaria Towers which took place on the evening of the first day. The leonardi team served the visitors at various counters with drinks and wonderful pasta and pizza. The time was used for networking and personal conversations.
For all participants who could not attend the entire event, the technical presentations were recorded and made available in a timely manner.
Considering the prevailing conditions, the event was a complete success. A big thank you to the organizers for all the effort before, during and after the event.
We will be there again on 18 and 19 May 2021. Are you also interested in participating? Just let us know and you will be able to enjoy discounted tickets. Be Quick, as it is only while stocks last.
Delegate North America are very happy to announce the twelth & thirteenth successful go-live with Trinity Health. These two facilities are part of the Trinity Health of Mid-Atlantic region. They went live with the Delegate Patients Service web application on Wednesday August 26th 2020 (St Francis Healthcare) in Wilmington, Delaware & Wednesday September 2nd 2020 (St Mary Health Main Campus) in Langhorne, PA.
The team at St Francis Healthcare have a bedside program for patient meal service that will deliver between 90 – 120 trays at each meal period. The foodservice staff are equipped with a wireless tablet device for entering patient meal orders at the bedside.. This new process enhanced overall therapeutic diet compliance because of the live access to nutrient levels for the menu items and any specific requirements that patient may have had like allergies, dislikes or intolerances. The staff loved being able to speak the menu to the patients and guide better menu choices with live access to a system that assists them and then have a tally report for the culinary staff!
The St Mary Health team had previous software in place with a room service program and had been training on web sessions to prepare for the Go Live. The Trinity regional team as well as Delegate team supported the staff on site through the conversion and took time to ensure patients received the proper meal order in a timely manner. As well as made sure the food service department staff had all aspects of the software working as expected…from the hardware to the software!
Both transitions involved team work and collaboration to achieve the best results. Trinity Health and Delegate Group continue to support the local food service departments with day to day operations so their patients can receive the best food and service for improved healing and optimal outcomes.
Trinity Health is one of the largest multi-institutional Catholic health care delivery systems in the nation, serving diverse communities that include more than 30 million people across 22 states.
Based in Livonia MI, Trinity Health are in the process of rolling out the Delegate Patients Service Enterprise software, hosted in the Delegate Cloud, across 47 of its 93 facilities. All of the facilities are grouped in regions.
The goal of the roll out to the Delegate Patients Service Cloud platform is to be able to Standardize and have a better control on the estate, with regards to cost controlling and savings while eliminating any technical footprint at each location.
This new feature improves traceability as it is now possible to register which participants were involved in the stocktaking process in Mobile Inventory.
It provides an overview on who worked with the mobile recording device at what point in time.
If this feature is activated, each participant must enter their name and provide their signature via the new button before the Inventory is exported.
The names and signatures which were collected in this way can then be printed on the Inventory Preview in the Web Client so that at a later point in time, it will be possible to find out who was involved in an Inventory count in the past.
Another advantage is that the signatures of the participants can be captured during the stock count as well as in the end before the data export. For example, a situation might occur where one of the participants cannot be present until the stock count is finished.
It is then possible to record their signature during the stocktaking process, while the other participants can sign when it is finished.
This new functionality offers you simplified handling and administration and gives you a good overview on who participated in the stocktaking process.
The usage of storage room is one of the most common challenges in daily business. No matter how many store rooms, no matter how spacious they may be, they’re just always too small. The biggest loss of storage space is often due to the fact that overly large quantities or bulk packages are stored. However, why buy 100 kilos of flour when only 30 are needed? A speedy and optimized inventory turnover ratio also has the advantage that it involves lower capital commitment.
With our new Calculation Method, the Price Quotes for the goods you order will be suggested based on the lowest total price for the requested quantity.
This feature’s main options include settings for:
– Default Price Quote
– Best Catalog Price
– Best Net/Net Price
This needs to be set just once and Price Quotes will be suggested according to the selected Main Option. There is still great flexibility for Price Quote selection, as it will be possible to change the Price Quotes manually in the Requirement Document.
Cost Centers will be able to decide, if they wish to use the “Best Price per Base Unit” or “Best Price per Required QTY” options for the requirement optimization, depending on their physical storage room capacities.
By using the requirement optimization, storage space usage will be greatly improved. Additionally, a higher inventory turnover ratio will help you with:
– a well-arranged storage
– quick inventory creation
– a better Best-Before-Date management
and the freed up capital can be used for other Investments.
The newly implemented feature helps you to filter the Patient Meal Orders by those affected by diet changes (displayed via a blue dot indicator in “Service Unit Ordering” and “Room Service Rounding” overviews) in the Meal Ordering modules.
In day-to-day business, a Patient´s diet can change after their Meal Order is placed. Now the new filter option “Only Meal Orders Affected by Diet Change” is available to provide your staff with an instant overview on where diet changes occurred and may need to be followed up:
When the filter is activated, the users will see at a glance what meal orders need to be corrected before the tray cards, labels or room service tickets will be printed.
To simplify the process of receiving, a Vendor Rating and a B2B Objection Record has now been implemented for Mobile Solution. In the past it was not possible to track deliveries with faults or imperfections of Items. To notify the vendor in writing about the deficiency the receiving procedure had be finished on the Mobile Application and an Objection Record with an explanatory statement had to be created in WebClient.
With this new feature it is now possible during the Receiving process to create an explanatory statement and select a picture or take a picture as well in the Mobile Solution App.
As soon as the Receiving process is finished, the Delivery Note with the created Objective Record will be exported in Web Client. If necessary the Delivery Note can now be adjusted again.
For a Web Client User it will be now possible to retrace the Issue and take further steps. From the Mobile Solution App the Objective Record can be exported directly or further along the line to the Vendor.
There can be various reasons why a Meal Order for a certain Patient is missing in the “Patient Meal Ordering” module. On the one hand, it is possible that the Food Service staff did not take Meal Orders on the Patient’s Station yet. On the other hand, it is possible that Meal Orders were taken already, but the individual Patient was not present because of medical treatment or other reasons.
In any case, the Food Service staff needs to decide whether it makes sense to visit the Station again to take the Patient’s Meal Order or if it is better to place an automatic Meal Order for the Patient. In order to facilitate this decision, it is now possible to select a Reason Code which justifies the missing Meal Order:
In case a Meal Order is placed manually later on, the Reason Code is removed automatically.
Automatic default Meal Orders often do not correspond to the Patient’s taste and wishes and are not consumed at all. The new feature allows for easy tracking of missing individual Patient Meal Orders, which simplifies KPI analysis.