Healthcare eNews

CBORD by the Numbers: Room Service Yields Impressive Results

The Journal of the Academy of Nutrition and Dietetics has published the first-ever comprehensive peer-reviewed study confirming the room service model of patient food service improves nutritional intake. This research, conducted at the Mater Hospitals in Brisbane, Australia, also confirms room service boosts patient satisfaction scores while reducing plate waste and meal costs. How will

More

CBORD and the Academy of Nutrition and Dietetics Agree: Food is Medicine

Today’s Dietitian Magazine presented its fourth annual Spring Symposium in New Orleans, May 21-24, 2017. CBORD® Team Members were in attendance taking part in educational sessions and networking opportunities to advance our understanding of the work of nutrition professionals from across North America. A Wide Range of Perspectives Attendees represented an array of practicing areas.

More

Healthcare Professionals See the Benefits of CBORD Certification at UGC

Rhonda Prickett is a Senior Business Analyst in the IT Department at Cook Children's Health Care System in Fort Worth, TX. In her twenty years at Cook Children’s she has learned many skills to overcome the obstacles that come with the job. Some important skills were learned though certification classes at the CBORD® annual User

More

Get Ready to Learn, Engage, and Network at UGC 2017

We are already excited about our User Group Conference at the Arizona Grand Resort & Spa in Phoenix, AZ. Get ready to learn from your peers, discover new technologies, and build your professional network. Sessions have been submitted and nominations for Excellence Awards are open. Save the Date Grab your calendar and a pen. CBORD's

More

Pro Tip: Use Mobile Intake to Re-Engineer Your Menus

Are your menu items really satisfying patients and meeting their expectations? That's a question that is easy to answer if you take a close look at the information gathered every time your staff uses Mobile Intake®. Most organizations use Mobile Intake to monitor patient nutrition and to reduce costs due to food waste. Here's another

More

Planning for New Nutrition Labels

In May 2016 the Food and Drug Administration (FDA) announced nutrition labels on all prepared and packaged food will get a make-over to be more transparent, more informative, and easier to understand. These new nutrition labels will be required nationwide on all prepared and packaged food by July 2018, but operations are already underway to

More

Mater Hospital Brisbane’s Room Service Boosts Patient Nutrition and Reduces Plate Waste

Australia’s first hotel-style hospital room service in a public hospital has succeeded in reducing plate waste by 17 percent, according to a recent press release from Mater Hospital Brisbane. Mater Private Hospital Brisbane piloted patient room service in 2013, employing CBORD's Nutrition Service Suite® with Room Service Choice® for better management of special patient diets,

More

5 Food and Foodservice Trends We Are Looking Forward to in 2017

We are well into the New Year and excited about what to expect in the coming months. Foodservice directors, kitchen managers, chefs, dietitians, and foodies all have their eyes on emerging food trends in commercial and retail operations. We’ve put together a list of the most popular trends to watch in the year ahead. 1.

More

Getting Chef Buy-In: An Interview with Erica Hamilton

Introducing an automated system in a large-scale kitchen operation is challenging. You want to ensure recipes are exact and procedures are in place for every step of the preparation process. Working with chefs and foodservice teams is an additional challenge in making the system work. We spoke with Erica Hamilton of The Ohio State University

More

Our Favorite UGC 2016 Moments and Ideas

This year we challenged all of our UGC 2016 attendees to “make the connection.” And to make that connection with their peers, their CBORD systems, and new ideas for applying CBORD systems. It was a difficult task narrowing down the top 10 things we loved at UGC 2016, but after hearing feedback from our users

More