DELEGATE GROUP NEWS

- 07 -
Dec
2020

Workflow Management -Optimization for current Workflows No Comments

What Does Workflow Management Mean?

Is it possible to redesign longstanding processes for good? On first impulse, the answer might be “No”. However, nearly every business can benefit from process optimization. Workflow Management means improving your current Workflow. There are different ways to achieve such improvements. You might find ways to get work done more efficiently or add new functions to your current workflow.

Integration of Standard and Custom Workflows

Even a well-designed and tested process may cause problems at times when steps can be skipped. Therefore, making certain process steps mandatory for users can be helpful. The new Workflow Management module will incorporate the Recipe States that your enterprise used until this point, and can be defined as mandatory. That way, you benefit from the advantages of improved Recipe management and efficient administration of user rights concerning the process.

You can either use default States for Recipes or our new function for creating customized States. Restrictions on Recipe editing and Reason Codes for changing a State will make the process more transparent and streamlined. The new Workflow Management also helps to avoid mistakes and unclarities which would have slowed down the process significantly.

Ready to Optimize Your Processes?

Standardizing tasks and making certain process steps mandatory is a great way to start. Our new Workflow Management will help you to do just that. No need to create individual processes for every single option. You can now automate and simplify Recipe processes by defining unique values for the Automatic Status Change functionality in one clear and simple overview. Our new process optimization workflow make the entire Recipe development process much simpler and faster.

Looking for a straightforward and effective way to improve your processes? Check out our new “Workflow Management” Module.


- 30 -
Nov
2020

Enhancement for handling of Patient Discharges in Meal Ordering No Comments

News from Version 15.10

A new logic has been implemented to provide a more granular handling of Patient Meal Orders on the day of Patient discharge.

The cut-off time functionality for Meal Orders needed to be enhanced to enable Meal Orders based on the discharge time on the day of discharge. For Patients whose discharge time is before the new cut-off time, Tray Cards, Kitchen Lists and Container Label Print will be suppressed when printing for that day.

Delegate now introduces an improved Patient display logic in Patient Meal Ordering, Mobile Meal Ordering and in delivery documents. It can be applied for cases where it is important to correctly consider Cut-Off time 3 for the Meal Time in question. In Patient Administration, the display is also considering the Patient’s discharge time on the day of discharge.

The enhancement allows for more flexibility and ensures that no surplus meals can be ordered after the Patient is actually discharged. If a meal had been ordered and Patient discharge time was altered in the meantime thus making the Meal Order obsolete on the discharge day, the Tray Cards and other relevant documents will be correctly considering this and suppressing such Meal Order. This helps to further reduce food wastage and makes the processes more flexible.

A new settings group has been introduced on the “Patients Service” tab in the Settings module. It is now possible to use different Display modes for Patient Administration and Meal Ordering. Discharged Patients can either be displayed until Discharge Time, Until the End of Day or hidden completely from the display on discharge day.

In the example below taken from Mobile Meal Ordering, the Patient will clearly see which meal option is still available on discharge day. The other meal buttons will be displayed but grayed out.

The patient is discharged on 29.08.2020 at 10:00 a.m. and Cut Off time 3 for breakfast is “11:00”. The selected Display Logic was “Show Today’s Discharges until Discharge Time”. The Patient therefore will only be able to place Meal Orders on the next day for Snack and Breakfast only:

Another advantage is that in Service Unit Ordering and Room Service Rounding, patients will be filtered out automatically thus preventing the placing of Meal Orders where applicable. The new function allows for a more streamlined and logical process flow and thus reduces food waste.

News from Version 15.10

A new logic has been implemented to provide a more granular handling of Patient Meal Orders on the day of Patient discharge.

The cut-off time functionality for Meal Orders needed to be enhanced to enable Meal Orders based on the discharge time on the day of discharge. For Patients whose discharge time is before the new cut-off time, Tray Cards, Kitchen Lists and Container Label Print will be suppressed when printing for that day.

Delegate now introduces an improved Patient display logic in Patient Meal Ordering, Mobile Meal Ordering and in delivery documents. It can be applied for cases where it is important to correctly consider Cut-Off time 3 for the Meal Time in question. In Patient Administration, the display is also considering the Patient’s discharge time on the day of discharge.

The enhancement allows for more flexibility and ensures that no surplus meals can be ordered after the Patient is actually discharged. If a meal had been ordered and Patient discharge time was altered in the meantime thus making the Meal Order obsolete on the discharge day, the Tray Cards and other relevant documents will be correctly considering this and suppressing such Meal Order. This helps to further reduce food wastage and makes the processes more flexible.

A new settings group has been introduced on the “Patients Service” tab in the Settings module. It is now possible to use different Display modes for Patient Administration and Meal Ordering. Discharged Patients can either be displayed until Discharge Time, Until the End of Day or hidden completely from the display on discharge day.

In the example below taken from Mobile Meal Ordering, the Patient will clearly see which meal option is still available on discharge day. The other meal buttons will be displayed but grayed out.

The patient is discharged on 29.08.2020 at 10:00 a.m. and Cut Off time 3 for breakfast is “11:00”. The selected Display Logic was “Show Today’s Discharges until Discharge Time”. The Patient therefore will only be able to place Meal Orders on the next day for Snack and Breakfast only:


- 23 -
Nov
2020

New Option for Special Instructions No Comments

Patients Service

A large number of hospitals use special instructions for Patient Meal delivery. These special instructions include information equipment needed for food intake, such as “drinking straw required” after jaw surgery. Other special instructions may be necessary for Patients that need help opening packets or cutting up their food. Special instructions can also be used for various other purposes (e.g. medical or financial information).

In previous Versions, special instructions were defined in a dedicated Component Group assigned to the respective food. However, in many cases, special instructions are recurring and a more optimized method to handle them is required. Therefore, we implemented a new feature where the users assign special instructions for a Patient in the “Supplements & Feed Request Management” pop up. It allows the users to enter instructions per Meal Time (similar to the existing logic for Supplements). Special instructions can also be interfaced.

Users there have the possibility to select a special instruction and mealtime and whether to apply them for all Days or individual days of the week. If required, further Notes can be added. It will also be possible to assign special instructions for a specific meal only (directly in the Room Service or Meal Order).

When a Special Instruction for a Patient and Meal exists, it will be printed automatically on the Tray Card or Room Service Ticket. It will also be displayed automatically in the Meal Order overview.

This new feature provides an option to define special instructions for patients in a centralized way, along with other existing meal additions such as supplements and feed requests. It also supports automatic assignment of special instructions via HL7 interface. It works seamlessly with the already existing logic of supplement and feed request ordering. The hospital staff will be able to use the same working method in a more streamlined workflow. It saves them time and effort through simple handling, whilst providing a greater Patient satisfaction.


- 16 -
Nov
2020

Trinity Health Go-Live Success in Chicago, Illinois! No Comments

Loyola Medicine is a regional, academic health system based in Chicago’s western suburbs and a member of Trinity Health. The system includes Loyola University Medical Center, a nationally ranked academic medical center with 547 licensed beds in Maywood Illinois; Gottlieb Memorial Hospital, a 254-bed community hospital in Melrose Park and MacNeil Hospital, a 374-bed community hospital in Berwyn.

Delegate North America is thrilled to announce success with Loyola medicine across these 3 hospitals for the fourteenth, fifteenth and sixteenth Go-Lives with Trinity Health. These hospitals were staggered and went live with the Delegate Patients Service web application on Wednesday September 30th 2020 (Gottlieb Hospital) & Wednesday October 14th  2020 (MacNeil Hospital) and Wednesday, October 28th, 2020 at Loyola University Medical Center.

Operationally, Gottlieb food service staff transitioned from previous software to Delegate with a room service-based feeding program. The management team and staff were easily able to handle this change and reported huge success with the conversion!

At MacNeil hospital the department operates with a cook-chill feeding program and did not have software in place. The team was diligent in training and made a few changes in the department to deploy Delegate. The team is also happy to report success with this huge change!

For the largest site – Loyola University Medical Center, the department was converting from a previous software system to Delegate with a room service style program. A team of managers were on site to support the efforts and staff worked hard to prepare so that the transition was made smoothly!

The Loyola system is hoping to 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 Delegate software gives the staff immediate access to critical data which helps the staff guide the patient to the better food choices to meet their nutritional requirements. Whilst all non-compliant food offerings are removed from Patient Menu Choices, ensuring no patient receives food that they are not allowed.

About Trinity Health

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.


- 09 -
Nov
2020

Improved Nutrients Overview on Room Service Ticket No Comments

POS Print Service

A new feature has been implemented with which Nutrients can be summarized at the bottom of the Room Service Ticket. It provides a much better overview and clarity for the Users. It is possible now to determine which Nutrients will be displayed as totals and for which Base Diets this will apply. Exchanges and Fluids will be included in the calculations as well.

The summarized Nutrient total displayed equals the sum of all Nutrient values for that particular Nutrient in all components on the ticket. Summarized Nutrients are also displayed on the bottom of manually printed Room Service Tickets. Located in the “Add Nutrient Display” window, it can be activated by ticking the new checkbox “Sum up on Ticket”, which is inactive by default.

Here is an example from a daily hospital routine:

A Patient needs to reduce their Cholesterol and Sugar intake. They order three components for breakfast. The three components combined (Milk, Buttermilk and Pancake) have a total Cholesterol value of 52,07g. This total will be displayed in an extra line at the bottom of the ticket so that a diet assistant or the Patient themselves can see at a glance whether the meal has an  acceptable cholesterol value or not.

This enhancement of our Room Service Tickets provides a safe and quick overview on selected Nutrients. It contributes greatly to Patient safety and makes your team’s daily tasks so much easier.


- 05 -
Nov
2020

New Ownership Structure of Delegate Group as of 2021 No Comments

Dear Customers and Business Partners

Back in August we announced a change in the management of Delegate Group, at which Johann Maierhofer and Thomas Frank temporarily took over the management tasks from Martin Knopp.

We have now come to a final solution that some of you might perceive as unconventional. However, we are deeply convinced that it will allow Delegate’s positive long-term and sustainable development.

Martin Knopp will return to Delegate’s management together with Markus Gruber and will fully take over operational management.

We were able to work out this solution with great support from Markus Gruber.  Within this framework, Martin Knopp and Markus Gruber will also bear personal entrepreneurial risk by taking over the majority shares of Delegate Technology GmbH and its subsidies. In future, they will handle all business of the Delegate brand by themselves. They will also provide or develop all services and functionalities required for their market presence. The shareholders of DELEGATE SOFTWARE AG will continue to operate their own businesses independently and under their own brands. DELEGATE SOFTWARE AG will retain a minority share, thereby demonstration their long-term trust in this solution.

This transaction will be carried out in several individual steps, planned until June 2021. Martin Knopp and Markus Gruber will take over operational management immediately; Management Board duties will be re-transferred to them during the next two weeks. Thomas Frank will remain the third managing director until implementation of the first transaction step on January 1st, 2021 as a transitional solution. He will no longer be responsible for operational tasks.


- 02 -
Nov
2020

Option to Override general Meal Location Settings per Individual Meal No Comments

News from Release 15.10

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!


- 27 -
Oct
2020

Review of the event, Digitalization in the Canteen Kitchen. No Comments

Event News

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.

 

Company Restaurants & digitization

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.


- 19 -
Oct
2020

Simplified Production Planning with Predictive Values in Patient Service No Comments

Using Data from Existing Recipe Productions

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

Advantages

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.


- 12 -
Oct
2020

Review Construction & operation of canteen kitchens 2020 No Comments

Event in Munich

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

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.