Pivoting Your Point-of-Sale
Click image to view video Retail operations continue to reopen,having the ability to support payments in a safe, secure manner has become increasingly important. It’s no longer just about an improved experience. Point-of-sale flexibility across health systems means instituting lean, adaptable processes and leveraging technology to better cope with crises, drive costs down and add revenue streams. During this installment
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Cooking Up Creativity in Hospital Food Service
Click image to download video. Hospital food service has changed—drastically. Health systems have redirected their retail dining strategies to include locally sourced vendors, off-site meal ordering options, and cloud kitchen concepts amidst COVID-19 restrictions. As new approaches continue to emerge in socially distanced dining environments, chefs are cultivating creativity in the kitchen. Augmenting from routinely
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Social Distancing in Dining: The New Normal in Healthcare
Click image to download video. Is your hospital prepared to safely reopen its retail dining areas? With visitor restrictions loosened, how is your health system incorporating safety measures to support social distancing regulations and hygienic solutions for a healthy retail reopening? This installment of CBORD’s The New Normal in Healthcare webinar series dives into exciting
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Leveraging Technology: The New Normal in Healthcare
Click image to download video. It’s become increasingly apparent that since the onset of COVID-19, hospitals have turned to technology to protect patients and staff, drive convenience, and create safer environments across health systems. From cashless solutions and expanded point-of-sale options to patient self-service tools, operators understand the shift towards automation is eminent—and what was
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Engaging Patients Through Self Service: The New Normal in Healthcare
Click image to download video. As hospital food service leaders analyze the impact of the pandemic on operations, many are finding that a workforce shortage was among the top challenges. With an influx of patients and fewer resources for bedside ordering assistance, call centers became overburdened and inefficiencies abounded. One way to reduce the demands
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Beyond COVID-19: The New Normal in Healthcare
Click image to download video. Hospital food service departments have been hit hard by coronavirus-imposed mandates. Retail dining revenues have decreased dramatically and social distancing has altered work spaces, human interaction, and patient feeding protocols. But as visitor restrictions loosen, hospitals are beginning to think through how to reopen services. As health systems work to
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Operator Talk: State of COVID-19 in Senior Living
Click image to view video. As stay at home orders lift and businesses begin to reopen, senior living communities remain cautious while continuing to adjust response plans and procedures to protect resident and staff populations. From dining at a distance to implementing preventative measures, COVID-19 is altering the way communities’ function. In this recording, operators
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Revealing the Financial Impact of COVID-19
Health systems are looking for insights to help run lean food service operations to combat the deepening financial pressures and disruption caused by the COVID-19 pandemic. During this recorded session, hear from CBORD food service experts Joie Schoonover and Cathy Ness as they direct you through actionable steps that will drive your food service program
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Simplified Menu Planning for Pandemic Preparedness
In the wake of COVID-19, safely feeding patients remains a priority for many health organizations. With the influx of patients, staff shortages, and limited supplies, hospital food service operations are continuing to make adjustments to best support the needs of their patient populations. Has your health system removed made-to-order items from your menus? Or, perhaps
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Hospitals Talk COVID-19 Emergency Food Service Preparedness Plans
As the COVID-19 global pandemic continues to sweep across the nation, healthcare systems continue to create preparedness plans and adjust response strategies to address the ongoing demands hospitals are currently facing. Listen to this recorded session to hear Indiana University Health’s Jeff Ketcham, senior systems analysts of nutrition services, and Lisa Marker, assistant director of
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Pivoting Your Point-of-Sale
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Cooking Up Creativity in Hospital Food Service
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Social Distancing in Dining: The New Normal in Healthcare
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Leveraging Technology: The New Normal in Healthcare
Read More
Engaging Patients Through Self Service: The New Normal in Healthcare
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