Healthcare Webinars

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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OperatorsTalk- State-of-COVID-19

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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RevealingFinancialimpactCOVID19_HC_

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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Safely Feeding Patients and Staff During COVID-19

Health systems are grappling with how to successfully navigate during COVID-19 and still manage to safely feed their patients and staff. From café closures and patient meal changes to social distancing and PPE conservation, the global COVID-19 pandemic is causing hospitals to adjust their foodservice operations and re-think how to meet the needs of fluctuating

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Solve it with Persolvent

Have you heard the news? CBORD has partnered with Persolvent, a leader in payments technology, to provide a new payments gateway for GET customers. All higher education and healthcare customers will be required to convert their existing gateway by December 31, 2020, and we’re here to help. Watch our on-demand webinar to hear Rob Wakelee,

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Enterprise Solutions. Centralized Control.

Feeding thousands of patients from hundreds of kitchens can be problematic when you have multiple people creating multiple menus in your food service operation. Ensure consistency across the entire organization by allowing each location to access standardized item information to create local recipes. Heather Whitehouse, CBORD Director of Product Management, discusses how you can take

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CBORD Patient App for Personalized Care

Personalized Care Starts with CBORD Patient App

Personalized Ordering Starts with the CBORD Patient App Hospitals of all sizes are finding that it pays to modernize and personalize the patient meal ordering process. El Centro Regional Medical Center (ECRMC) transitioned from a traditional tray line to a room service model, implementing CBORD's Room Service Choice solution and, later, the CBORD Patient app

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Engaging Patients Through Self Service: The New Normal in Healthcare

Click image to download video. Access Recording Today! 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 ...
Read More

Beyond COVID-19: The New Normal in Healthcare

Click image to download video. Access the Recording Today! 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 ...
Read More
OperatorsTalk- State-of-COVID-19

Operator Talk: State of COVID-19 in Senior Living

Click image to view video. Access the Recording Today! 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 ...
Read More
RevealingFinancialimpactCOVID19_HC_

Revealing the Financial Impact of COVID-19

Access the Recording Today! 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 ...
Read More

Simplified Menu Planning for Pandemic Preparedness

Download Today! 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 ...
Read More