The patient today demands that hot food be hot and that cold
food be cold. Furthermore, they demand choice and comfort in
the dining experience. New meal delivery equipment available
to operators today help support this mandate and allow for greater
flexibility in meal delivery formats. For example, the Burlodge
Bulk Meal System, the Multigen, will rethermalize foods from
the chilled state and also keep foods that are to be kept cold
in the same piece of equipment. The Multigen is fully mobile,
allowing it to travel from the kitchen to the patient bedside
or dining area. The Multigen has a serving top for the foods
to be presented and served from. The equipment allows the operator
to rethermalize bulk foods or plated foods. This means that
the operator has so many options for meal service. With this
equipment and its flexibility we are seeing a new trend evolve.
The new trend is called ‘Room Service’.
In Room Service or as Burlodge calls it ‘Client Focused
Dining’, the patient is actually asked just before meal
service what they want. They are given a choice at the bedside
and the meal is then prepared from the bulk mobile trolley and
presented to the patient on a homestyle tray just like they
would have at home if they were sick in bed. They were able
to choose portion size. They were able to choose the entrée
they wanted. They were able to select gravy on their mashed
potatoes if they wanted it. They may even be offered a second
cup of coffee. In many cases, the foods prepared came from an
outside manufacturer and were reheated in the very oven that
the staff are serving from. The staff that once worked around
a beltline downstairs in the kitchen are now upstairs serving
patients face to face.
Another trend that comes from the consumer is the growing practice
of actually branding the foods on the menu. For example, the
soup on the menu may come from Campbell’s and the menu
clearly states that the soup is a Campbell’s product.
Consumers are familiar with this brand, accept it, and enjoy
the familiar flavour and taste.
vs. Shared Food Services