In a busy hospital setting, managing floor stock often presents unique challenges. With inconsistent, manual processes, you run the risk of having food waste and disruptions in patient care. It’s also time consuming, using precious labor hours in allocating inventory and capturing charges.
Nursing units often have wasted food or run out of items they need. If a floor nurse has to call for food supplies, it causes a disruption in patient care and in kitchen operations when staff must leave their post to deliver the floor stock.
Gaining control of this important function should become a priority with its potential for minimizing food loss, maximizing staff efficiency, and improving the patient experience.
View the recording to hear how you can streamline the entire floor stock process, improving workflows and ensuring the right items are always in stock for your nursing unit pantries.
This session explores the benefits of:
– Standardizing the variety of products that are available for floor stock
– Enabling nursing unit pantry managers to place their own direct orders
– Empowering food service employees to record stocked items on a mobile device
– Providing transparency to each unit regarding usage and charges
Heather Whitehouse, Director of Product Management, CBORD