Tag Archives: eNews

enhance POS operations

Enhance Your Point-of-Sale Operation

Your dining operation is at the center of your healthcare campus community. It’s an integral part of a hospital’s ecosystem, serving a diverse customer base of employees, physicians, patient guests, visitors, and more. And, meal times can be hectic. Hungry patrons, especially your employees, are often rushing between tasks to grab a meal and are

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CBORD's Room Service Makes a Difference

Room Service Makes a Difference

As an increasing number of hospitals adopt a room service model for patient meals, the benefits are becoming clear to see. Giving patients some choice in what and when they eat leads to higher satisfaction ratings, as well as less food waste and lower food costs. A study in the Journal of the Academy of

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CBORD Analytics

Unlocking the Power of Your Data

Whether you’re forecasting for the future, looking to identify your hospital’s foodservice strengths, or building your continuous improvement strategy, tracking your data and understanding that data will better position your operation to pinpoint avoidable outcomes and make data-driven decisions. In today’s ever changing and competitive environment, many hospitals are struggling to keep pace with accelerating

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Campus Card Innovations for a Thriving Student Experience

The campus ID card has served as the epicenter of activity at colleges and universities for decades. Though the technology behind it has changed through the years, the purpose remains the same: Provide access to campus services and amenities. Convenience and access translate to experience, and creating a great student experience is essential for schools

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Congratulations to the 2019 Excellence Awards Winners

It’s our pleasure to announce the winners of this year’s CBORD Excellence Awards. These organizations and individuals represent the best ideas from our CBORD community, transforming how people work, grow, and succeed. One CBORD Riverside Health, Newport News, VA Riverside Health exemplifies integrated planning and foresight by linking CBORD systems across acute care, skilled nursing,

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CBORD Advancements in Healthcare Foodservice

Advancements in Healthcare Foodservice

Foodservice operations have come a long way thanks to technology. The exponential rate of advancement took off in the 1990s and hasn’t stopped. Everywhere you look in most dining operations these days, you will find signs of technology at work: touchscreen point-of-sale terminals, kitchen display systems, self-serve kiosks for ordering, software systems, automation, and more.

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Hospitals are Cashing in on Cashless

Nationwide the healthcare industry is cashing in on cashless, making the switch from registers to cashless payment solutions over past preferred methods including debit and credit cards. It’s a trend that’s gained momentum and is becoming common place in the modern hospital network for managed foodservice facilities including hospital cafeterias and retirement dining rooms. Cashless

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CBORD helps reduce food waste in foodservice operations

Reducing Food Waste in Healthcare Foodservice

Food waste is a key challenge for healthcare operations, and the pressure is on to reduce it. According to Sustainability Roadmap for Hospitals, a program of the American Hospital Association, an estimated 2.5 million pounds of food waste is produced in U.S. hospitals and health systems each day. Discarding food on such a large scale

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Questions Answered from Modern Makeover: The New GET CBORD Student

Webinar Questions and Answers GET CBORD Student is undergoing a major overhaul. We recently hosted a webinar debuting the new design of the mobile application and discussing  new features and functionalities that will be rolled out this year. We couldn't get to all of your questions during the webinar, so here are answers provided by Rob

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4 Tips for Managing a Successful Foodservice Operation

The complexities of managing a hospital foodservice operation are vast. From menu planning, equipment, food and materials, finances and staff resources, health systems are re-examining their facilities and the types of services provided to meet patients’ demands. Medical institutions, both large and small, have transitioned from traditional foodservice models; many are now utilizing technology in

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