DELEGATE GROUP NEWS
REMINDER! “Improving hospital patients’ nutrition: New technologies and innovations” Webinar on Wednesday 14th July 2021 @ 2pm AEST, sponsored by Delegate is fast approaching.
Today 20–50% of hospital patients are affected by malnutrition, closely linked to poor patient outcomes and high costs. Dietary intake monitoring can help to prevent or correct malnutrition, but the busy working schedule of hospital staff, and patients’ sometimes poor recollection of what they ate in hospital, are counterproductive to an effective system.
Join Dr Shelley Roberts as she shares over 4 years of research findings of putting the task – as well as the responsibility – of intake tracking squarely in the patient’s hands, and supporting this with the right, easy-to-adopt and easy-to-use technology.
Dr Shelley Roberts and her team of researchers and clinicians have worked with Delegate to develop an innovative, technology-based intervention that allows patients to actively participate in their own nutrition care, streamlining processes for hospital staff and increasing patient adherence to nutrition care. The intervention, NUTRI-TEC, involves patient-led dietary intake tracking and nutritional goal setting via the Delegate foodservice portal, accessed through patient bedside computer screens at our hospital. It was rigorously developed in a four-phase program of research, including a literature review, iterative development and evaluation cycle, usability testing and interviews with hospital patients and staff, and a feasibility study that tested the intervention with real hospital patients. NUTRI-TEC is underpinned by theories (of patient participation in care, self-efficacy and technology acceptance) and research evidence; and had significant end-user input from hospital patients and staff.
Below you can find the links to the published research papers;
Dr Shelley Roberts is an Allied Health Research Fellow and Accredited Practicing Dietitian working in a conjoint research position between Griffith University and Gold Coast Health. Her research focuses on improving nutrition among hospitalized patients, with interests in patient participation in care, health information technology, and knowledge translation. Since 2016, Dr Roberts has led a program of research to develop, implement and evaluate a technology-based intervention that allows patients to actively participate in their nutrition care at the hospital bedside, through patient-led dietary intake tracking and nutritional goal setting and monitoring. This work aims to improve the nutrition intakes and statuses of hospitalized patients, in order to improve outcomes for patients and hospitals.
To hear all the details, ask your questions about the research and see how NUTRI-TEC could benefit your organization, come join Shelley on the Delegate sponsored “Improving hospital patients’ nutrition: New technologies and innovations” Webinar on Wednesday 14th July 2021 @ 2pm AEST.
“Improving hospital patients’ nutrition: New technologies and innovations” Webinar on Wednesday 16th June 2021 @ 09:00 CET, sponsored by Delegate is just around the corner, have you registered? If not, why not?
Join Dr Shelley Roberts and special guest speaker Wilma Verburgt as they share their research, knowledge and experience of how NUTRI-TEC can help you!
Dr Shelley Roberts is an Allied Health Research Fellow and Accredited Practicing Dietitian working in a conjoint research position between Griffith University and Gold Coast Health. Her research focuses on improving nutrition among hospitalized patients, with interests in patient participation in care, health information technology, and knowledge translation. Since 2016, Dr Roberts has led a program of research to develop, implement and evaluate a technology-based intervention that allows patients to actively participate in their nutrition care at the hospital bedside, through patient-led dietary intake tracking and nutritional goal setting and monitoring. This work aims to improve the nutrition intakes and statuses of hospitalized patients, in order to improve outcomes for patients and hospitals.
Wilma Verburgt is a clinical pediatric dietitian working at Gelderse Vallei Hospital in Ede for over 18 years. She works closely with the pediatricians on nutritional care for children between the age of 0 and 19 years. Both in the clinical setting and the outpatient clinics. She has been involved in various studies on overweight and obese children and always enthusiastic to apply new developments. In the past years, she was also involved in nutritional care for adult patients. She is part of a team of 12 dietitians, where all dietitians represent their own specialism. Gelderse Vallei Hospital, and also the dietetics department, have a partnership with the Wageningen University and Research when it comes to nutritional research.
To hear all the details, ask your questions about the research and see how NUTRI-TEC could benefit your organization, come join Shelley and Wilma on the Delegate sponsored “Improving hospital patients’ nutrition: New technologies and innovations” Webinar on Wednesday 16th June 2021 @ 09:00 CET
Patient intake, patient safety, patient satisfaction and food waste are all key indicators of a successful hospital food service system. Technology can assist in facilitating innovations to make improvements in all of these areas.
Delegate are thrilled to announce our 2nd presenter, Bianca Guthrie, at our upcoming “Improving hospital patients’ nutrition: New technologies and innovations” Webinar on Wednesday 14th July 2021 @ 2pm AEST
Fiona Stanley Hospital My Choice Allergy Mapping & Fixed Menu project improves patient satisfaction and safety and dramatically reduces food waste
The Food Service team at Fiona Stanley Hospital strives to deliver quality food and quality service to our patients. This is achieved by ongoing quality improvement, consumer engagement, data collection and evidenced based food service delivery.
The aim of this project was to provide an innovative patient dining experience encompassing improved meal choice, improved patient safety, improved patient satisfaction and reduced waste.
This was in response to patient satisfaction, monthly meal audits and a review of the current trends and evidence in contemporary food service. The outcome was a project aimed to implement an a la carte dining experience, and extensive food allergy mapping to reduce the need for low allergy meals and improve the patient dining experience.
The project commenced in March 2019 with the development of a project plan. This included time for site visits and lessons learnt, menu planning and menu mapping, menu testing and diet assessments, consumer and stakeholder engagement and finally menu implementation. Each ingredient in the menu system was coded by the Food Service Dietitian for 150 food allergies. This required liaison with manufacturers for ingredient details and the development of allergy coding guidelines. A new menu template was built consisting of existing dishes which were fixed for lunch and dinner. Extensive diet testing followed to ensure adequate choice for all diet types including therapeutic diets like gluten free, low lactose and preference diets such as vegan and vegetarian. Texture modified diets for patients with swallowing difficulties were also considered. Importantly there was consumer and stakeholder engagement and taste testing to assist with the change management and implementation occurred in November 2019.
Our end product was an extensive menu for patients offering a significant increase in soups, mains and desserts for all diet types. Allergy mapping of over 150 food allergens has meant dramatically improved patient choice for patients with food allergies who previously had minimal choice and variety.
Improving the patient experience was priority of this project. In June 2020, 6 months after implementation, our annual patient satisfaction survey showed overall patient satisfaction with food service has increased from 4.03 out of 5 in 2019 to 4.22 out of 5 in 2020 and a significant increase in satisfaction was seen in relation to taste.
overall patient satisfaction with food service has increased from 4.03 out of 5 in 2019 to 4.22 out of 5 in 2020
Following implementation, we surveyed 22 inpatients with food allergies that were admitted prior to and after the change. 100% were satisfied with the current menu options compared with 0% being satisfied with previous menu offerings. In addition to increasing choice we have improved patient safety, being the one of the only hospitals in Australia to map over 150 food allergies in the menu system at that time. Staff have provided overwhelming positive feedback too.
100% were satisfied with the current menu options compared with 0% being satisfied with previous menu offerings
Our Food Service and Allied Health staff report there are less gaps in the menu for patients with allergies and combination diets. Our chefs and kitchen staff are proud to be part of a first in WA for a public hospital and are reaping the rewards at an operational level with improved efficiencies and reduced waste. Prior to the project there was approximately 12 kilograms of kitchen production waste per day and it has been reduced down to 1.5 kilograms per day.
12 kilograms of kitchen production waste per day and it has been reduced down to 1.5 kilograms per day.
This project demonstrates that high food service patient satisfaction can be achieved with innovation and collaboration between supports services and clinical staff.
To learn more register for our webinar
Bianca Guthrie is a Senior Dietitian working at Fiona Stanley Hospital, Perth, Western Australia. Since graduating in 2001 Bianca has worked in a variety of hospitals as a clinical dietitian, a dietetics manager and for the last 6 years in Food Service. She has particular interests and experience in the areas of food allergy management, automated menu systems and ICT system integrations, and menu design. She has developed nutrition guidelines for provision of food to guests in hotel quarantine and presented on Covid-19 business continuity for food service, nationally. In collaboration with patient catering, their most recent a la carte menu and allergy mapping project, has shown improvements in patient satisfaction, patient safety and reduced waste. This work has won Project of the Year at the WA Institute of Hospitality in Health Care Excellence Awards last year and recently won “Excellence in Improving the Patient Experience” at the South Metropolitan Area Health Service Excellence Awards. Outside of work she is a mother of 3 who enjoys relaxing with her family, good wine, good food and travel.
To hear more about My Choice Fixed menu & Allergy Mapping Project and to ask your questions, come join Bianca on the Delegate sponsored “Improving hospital patients’ nutrition: New technologies and innovations” Webinar on Wednesday 14th July 2021 @ 2pm AEST
Our annual Delegate Customer Day took place on May 12, 2021. However, this year’s event setting was different compared to the years before. Due to the Corona Pandemic, the Customer Day was held in virtual form and streamed live. The original plan was to hold the event at Delegate’s headquarters in Vienna and at the same time showcase the newly expanded office space. As an alternative, we thought about how to make the online presentations and the broadcast as exciting and professional as possible. We have prepared some insights for you below:
The security measures
All employees, speakers and guests were of course tested for the Sars-Cov 2 virus before the event to ensure a safe environment for the participants. Also, the maximum number of people in a room was limited to comply with the appropriate distance regulations.
The setup and implementation
Two meeting rooms were completely restructured for the live broadcast. A control room and two film sets were set up, and even our beautiful office plants were allowed to take some of the spotlight. At the same time, our employees in the Vienna office were able to follow the action in our kitchen room after the stream was transmitted live there via a beamer. We also had the pleasure to welcome two of our customers as speakers on site. Mr. DDr. Haslauer (Managing Director of the Austrian Mensen) gave a presentation on the topic “Replacement of the previous Food Management System with the Delegate Food Service Suite“, while Ms. Millidorfer (Process- IT- & Office Manager of Go Gastro) talked about the topics “Purchasing according to Best Price” and about the “Application in the Delegate HostingCenter“. We would like to take this opportunity to thank them once again for their support and for the exciting and informative presentations!
The organization
In order to make the customer day as exciting and interesting as possible, we had thought of a quiz in which everyone could participate and which took place between the presentations. The questions were not only related to Delegate products, but also to the working life within the company. We also found a clever way to cater for our customers who participated online. For this purpose – and thanks to our sponsors (Almdudler, Hilcona) – we sent the participants packages with various delicious treats before start of the event.
Conclusion
Although the implementation of this year’s customer day brought new challenges, we were able to make the event a success. We received very positive feedback from our customers for this virtual Customer Day. We are already looking forward to the next Customer Day where we hope to be able to talk, inform and exchange ideas in person and on location again.
“Improving hospital patients’ nutrition: New technologies and innovations” Webinar on Wednesday 16th June 2021 @ 09:00 CET, sponsored by Delegate is approaching fast, have you registered? If not, why not?
Join Dr Shelley Roberts and special guest speaker Wilma Verburgt as they share their research, knowledge and experience of how NUTRI-TEC can help you!
Dr Shelley Roberts is an Allied Health Research Fellow and Accredited Practicing Dietitian working in a conjoint research position between Griffith University and Gold Coast Health. Her research focuses on improving nutrition among hospitalized patients, with interests in patient participation in care, health information technology, and knowledge translation. Since 2016, Dr Roberts has led a program of research to develop, implement and evaluate a technology-based intervention that allows patients to actively participate in their nutrition care at the hospital bedside, through patient-led dietary intake tracking and nutritional goal setting and monitoring. This work aims to improve the nutrition intakes and statuses of hospitalized patients, in order to improve outcomes for patients and hospitals.
Wilma Verburgt is a clinical pediatric dietitian working at Gelderse Vallei Hospital in Ede for over 18 years. She works closely with the pediatricians on nutritional care for children between the age of 0 and 19 years. Both in the clinical setting and the outpatient clinics. She has been involved in various studies on overweight and obese children and always enthusiastic to apply new developments. In the past years, she was also involved in nutritional care for adult patients. She is part of a team of 12 dietitians, where all dietitians represent their own specialism. Gelderse Vallei Hospital, and also the dietetics department, have a partnership with the Wageningen University and Research when it comes to nutritional research.
To hear all the details, ask your questions about the research and see how NUTRI-TEC could benefit your organization, come join Shelley and Wilma on the Delegate sponsored “Improving hospital patients’ nutrition: New technologies and innovations” Webinar on Wednesday 16th June 2021 @ 09:00 CET
Today 20–50% of hospital patients are affected by malnutrition, closely linked to poor patient outcomes and high costs. Dietary intake monitoring can help to prevent or correct malnutrition, but the busy working schedule of hospital staff, and patients’ sometimes poor recollection of what they ate in hospital, are counterproductive to an effective system.
The very promising results of putting the task – as well as the responsibility – of intake tracking squarely in the patient’s hands, and supporting this with the right, easy-to-adopt and easy-to-use technology, are described in the work of Dr Shelley Roberts and her team of researchers.
Delegate are proud to have been supporting Dr Shelley Roberts on this important topic for the last 4 years and are thrilled to be sponsoring the upcoming “Improving hospital patients’ nutrition: New technologies and innovations” Webinar on Wednesday 14th July 2021 @ 2pm AEST.
In hospital, patients with (or at risk of) malnutrition are referred to dietitians for nutrition care. Dietitians apply nutrition interventions to help prevent the poor patient outcomes and high costs associated with malnutrition, which affects 20–50% of hospital patients. The effect of nutrition care is assessed by monitoring patient dietary intakes in relation to their nutrition requirements. However, collecting dietary intake data is difficult in busy hospital environments; patients may struggle to recall their food intake, or staff may lack the time to record intakes at mealtimes. Furthermore, the success of nutrition interventions often depends on patients’ understanding of and adherence to dietary prescriptions.
Our team of researchers and clinicians have worked with Delegate to develop an innovative, technology-based intervention that allows patients to actively participate in their own nutrition care, streamlining processes for hospital staff and increasing patient adherence to nutrition care. The intervention, NUTRI-TEC, involves patient-led dietary intake tracking and nutritional goal setting via the Delegate foodservice portal, accessed through patient bedside computer screens at our hospital. It was rigorously developed in a four-phase program of research, including a literature review, iterative development and evaluation cycle, usability testing and interviews with hospital patients and staff, and a feasibility study that tested the intervention with real hospital patients. NUTRI-TEC is underpinned by theories (of patient participation in care, self-efficacy and technology acceptance) and research evidence; and had significant end-user input from hospital patients and staff.
Our feasibility work shows that NUTRI-TEC is likely to improve dietary intakes and promote patient engagement in nutrition care, while being acceptable to patients and staff. Further work will test its clinical effectiveness in a randomised controlled trial.
The figure below describes the intervention’s components and how it works in practice alongside usual care?
Dr Shelley Roberts is an Allied Health Research Fellow and Accredited Practicing Dietitian working in a conjoint research position between Griffith University and Gold Coast Health. Her research focuses on improving nutrition among hospitalised patients, with interests in patient participation in care, health information technology, and knowledge translation. Since 2016, Dr Roberts has led a program of research to develop, implement and evaluate a technology-based intervention that allows patients to actively participate in their nutrition care at the hospital bedside, through patient-led dietary intake tracking and nutritional goal setting and monitoring. This work aims to improve the nutrition intakes and statuses of hospitalised patients, in order to improve outcomes for patients and hospitals.
To hear all the details and ask your questions, come join Shelley on the Delegate sponsored “Improving hospital patients’ nutrition: New technologies and innovations” Webinar.
At Gelderse Vallei hospital the focus in patient care is on nutrition, exercise and sleep. We believe it is important to offer our patients healthy and balanced nutrition in order to maintain or even better, improve their nutritional status, which in turn speeds up their recovery time. For years, patients have been screened for the risk of malnutrition during the hospital admittance process. Malnutrition screening was completed using the SNAQ-malnutrition screening tool for adults and growth curves and the STRONGkids-malnutrition tool for children.
Optimizing the nutritional status plays a very important role in recovery during and after illness.
Before Gelderse Vallei had an electronic food service system, a hard copy nutritional list was used to gain the best possible insight into the nutritional intake of our patients. This list, which was used upon request of their dietitians. It was filled in twice a week by care assistants and nurses. The main goal was to get the best possible picture of the nutritional intake of our patients.
However, this process was very time consuming for all those involved e.g. nurses, care assistants and dietitians. As well as the paper-based lists often being incomplete and error-prone. Furthermore, it would often happen that there was a relatively long time between the lists being updated and the feedback being received by nurses, doctors and patients which resulted in a slow reaction time leading to a lack of effectiveness.
Therefore, in order to involve patients, nurses and doctors more in nutritional care, the desire emerged to make use of a digital system which is reliable and can be linked to the electronic patient file.
Delegate are thrilled to announce our 2nd presenter, Wilma Verburgt, who will be talking about the use of Intake Tracking to improve the Patients Nutritional Status at our upcoming “Improving hospital patients’ nutrition: New technologies and innovations” Webinar on Wednesday 16th June 2021 @ 09:00 CET
The Gelderse Vallei hospital food service operations are managed by Sodexo where the Delegate Patients Service software is used to manage patient meal orders and nutrition intake. This has made it possible to digitize the process of nutritional intake taking of their hospitalized patients. The digital process of recording the patient’s intake is less error prone, less time consuming whilst being easy to use, which allows the employees to concentrate more on patients care. Another major advantage of this technique is that the nutritional intake can be adjusted in real time by both dietitians and nurses. To ensure that the implementation went as smoothly as possible, an e-learning module was developed with input from all concerned parties.
In the end it was decided that nurses are responsible for tracking the patient’s intake. This also ensures that the nurses have more insight into the nutritional intake and whether the required protein levels are being met. This in turn allows them to include the outcomes during the doctor’s rounds so that corrective solutions can be prescribed in a timely manner. As a result, nutritional care is now available to all staff and not just a dietician, which in the end improves the patient’s nutritional outcomes.
Normally the digital intake tracking is completed for patients with an increased risk of malnutrition. But it is also used in cases where there are doubts about nutritional intake of the patient. The retrieved information about nutritional intake can be shared with the dietician for evaluation and subsequently leads to development of a nutritional plan when needed.
There are of course, still challenge to fill in the digital intake tracking as completely as possible, partly due to the fact that during 24 hours, there are different nurses responsible for patient care. However, as dieticians, there is a better insight into the nutritional intake of the patients on a daily basis, which means adjustments can be made quickly when necessary. Nurses also have better insights into their patient’s protein intake, leading to increased awareness.
As each hospitalized patient has a bedside terminal (digital computer system) on which a lot of information about nutrition and exercise can be found. It is desired that the patients themselves, or in the case of children and older patients have the parents or relatives, track their own intake, so that patients are able to check their own progress. The end goal is to complete the loop and have the tracked intake sent back, from the Delegate Patients Service software, to the electronic patient files. This would create a user-friendly and transparent overview, which results in joint responsibility and agility.
Wilma Verburgt is a clinical pediatric dietitian working at Gelderse Vallei Hospital in Ede for over 18 years. She works closely with the pediatricians on nutritional care for children between the age of 0 and 19 years. Both in the clinical setting and the outpatient clinics. She has been involved in various studies on overweight and obese children and always enthusiastic to apply new developments. In the past years, she was also involved in nutritional care for adult patients. She is part of a team of 12 dietitians, where all dietitians represent their own specialism. Gelderse Vallei Hospital, and also the dietetics department, have a partnership with the Wageningen University and Research when it comes to nutritional research.
To hear more about the use of Intake Tracking to improve the Patients Nutritional Status at Gelderse Vallei, and to ask your questions, come join Wilma on the Delegate sponsored “Improving hospital patients’ nutrition: New technologies and innovations” Webinar on Wednesday 16th June 2021 @ 09:00 CET
REMINDER! “Improving hospital patients’ nutrition: New technologies and innovations” Webinar on Wednesday 16th June 2021 @ 09:00 CET, sponsored by Delegate is fast approaching.
Today 20–50% of hospital patients are affected by malnutrition, closely linked to poor patient outcomes and high costs. Dietary intake monitoring can help to prevent or correct malnutrition, but the busy working schedule of hospital staff, and patients’ sometimes poor recollection of what they ate in hospital, are counterproductive to an effective system.
Join Dr Shelley Roberts as she shares over 4 years of research findings of putting the task – as well as the responsibility – of intake tracking squarely in the patient’s hands, and supporting this with the right, easy-to-adopt and easy-to-use technology.
Dr Shelley Roberts and her team of researchers and clinicians have worked with Delegate to develop an innovative, technology-based intervention that allows patients to actively participate in their own nutrition care, streamlining processes for hospital staff and increasing patient adherence to nutrition care. The intervention, NUTRI-TEC, involves patient-led dietary intake tracking and nutritional goal setting via the Delegate foodservice portal, accessed through patient bedside computer screens at our hospital. It was rigorously developed in a four-phase program of research, including a literature review, iterative development and evaluation cycle, usability testing and interviews with hospital patients and staff, and a feasibility study that tested the intervention with real hospital patients. NUTRI-TEC is underpinned by theories (of patient participation in care, self-efficacy and technology acceptance) and research evidence; and had significant end-user input from hospital patients and staff.
Below you can find the links to the published research papers;
Now that we have peaked your interest, Register for the Webinar TODAY!
Dr Shelley Roberts is an Allied Health Research Fellow and Accredited Practicing Dietitian working in a conjoint research position between Griffith University and Gold Coast Health. Her research focuses on improving nutrition among hospitalized patients, with interests in patient participation in care, health information technology, and knowledge translation. Since 2016, Dr Roberts has led a program of research to develop, implement and evaluate a technology-based intervention that allows patients to actively participate in their nutrition care at the hospital bedside, through patient-led dietary intake tracking and nutritional goal setting and monitoring. This work aims to improve the nutrition intakes and statuses of hospitalized patients, in order to improve outcomes for patients and hospitals.
To hear all the details, ask your questions about the research and see how NUTRI-TEC could benefit your organization, come join Shelley on the Delegate sponsored “Improving hospital patients’ nutrition: New technologies and innovations” Webinar on Wednesday 14th July 2021 @ 2pm AEST.
Delegate Australia is thrilled to be taking our association with the Institute of Hospitality in HealthCare (IHHC) to the next level in becoming a Platinum Supporter!
Contributing to this important group of passionate industry leaders who support one another in achieving the common goal of providing quality Support Services in Healthcare is our pleasure and privilege.
We are so proud to be taking our association with IHHC to the next level, with such a motivated group that share essential information, learn from each other and form positive relationships to assist with developing individuals in their roles and improving the services they deliver.
The whole Delegate Team is looking forward to continue sharing valuable information with members about our enterprise Food Management Software Solutions and services.
Find out more about the IHHC in Australia here: https://www.ihhc.org.au/
For Critical Access Hospitals, manpower is at a premium. You need to make do with what you have, while still being compared to the quality and service of any other hospital, no matter how big or small. Most likely, you do not have spare FTEs to manage/support a fully-fledged food service software application, which can set you back when wanting the best for your patients.
Stella’s Critical Access Hospital Food Service Solution (CAHFSS) has been specifically designed for Critical Access Hospitals like yours!
✓ No coding Allergens or Diet Info
✓ No manual input
✓ No administrative work
Stella’s CAHFSS Packages are easy to set-up and do not require any software installation.
Stella provides you with a complete, vast, and instantly usable set of recipes and menus that are fully coded with respect to diet & allergen compliances, along with included Nutritional information, all in line with the Nutritional Care Manual. No need for manual input!
In addition, Stella provides the complete administration and management of the software solution. No need to burden IT or your Food Service Staff with standard maintenance duties such as inputting nutritional, diet or allergen data.
The ability to allow patients to place their meal orders on their own devices will provide your employees time for what really counts – dedicated patient interaction.
With Stella, your valuable resources will be able to focus on higher value tasks. No need to burnout your team with a low value-add system and structure administration! Your Food Service Employees will be able to spend more time with patients’ needs rather than with mundane paperwork when they are operating a manual system.
Most important of all, patient satisfaction scores will increase!
Your hospital is not too small to profit from the Food Service Solution provided by Stella! We believe, it is all about the patient experience and it does not matter if you are feeding 1 or 1000!
✓ Increase efficiency
✓ Mitigate Patient Risk
✓ Increase Press-Ganey scores
✓ reduce food-waste
Just like any full acute hospital, you can reap the following benefits:
✓ Patient risk is a mitigated thanks to the Stella CAH team providing and managing all menu, recipe, diet & allergen and nutritional coding which ensure compliance.
✓ Increases in patient satisfaction scores through improved meal choice options, seasonal menus, and empowering patients to place their meal orders on their own devices.
✓ Increase efficiency and REDUCE FTE COSTS by not being tied to a PC and printer. Rather your staff is mobile, working with patients in real time. This is supported by real-time interfacing to your EHR/EMR.
✓ Reducing food-waste achieved by having real-time data about your patients (E.g., meal trays not being sent to discharged patients)
Peaked your interest? Book a meeting now! book a demo now
