An Innovative Patient Food Service Delivery Model

Sharon McDonald, RD, MSAPresident Compass Group Healthcare

Compass Group Canada and ESS North America

• Introduction to Steamplicity • Technology• Benefits• Steamplicity at Island Health &

North York General Hospital

AGENDA

Compass Group initially launched Steamplicity in UK in 2004 to address clients’ critical business issues:

• Labour Shortages

• Food waste

• Quality

• Satisfaction

• Capital avoidance

• Patient Satisfaction• Costs / Capital

Avoidance• Food Quality • Waste • Lack of Variety

In Canada …….Steamplicity was introduced in 2009, to address:

• Flexible Meal Times• Labour Shortages • Aging kitchens, infrastructure

and equipment• Space limitations • Employee satisfaction

Four Key Components:

Logistics (2 models)• Offsite “Cuisine Centre” provides Steamplicity meal assembly, using fresh, raw and

frozen foods• On-site Steamplicity meal assembly area

Technology• Patented technology using a pressure valve allows for steam-cooked, fresh,

healthy food in minutes.

Service Model• Restaurant style menu with choice of 16-20 entree options prior to the meal using

a tablet or phone

Simple Cooking• Commercial microwave provides energy to facilitate fresh steam-cooked meals on

patient care unit

CUISINE CENTRE ASSEMBLY

• 6,140 sq. ft., HACCP designed facility • Strict quality control - assembly and sealing < 4°C • Lean Process• Product labeled with best before date• Coolers are monitored • Metal detector completes final check• Steamplicity meals are delivered in refrigerated trucks• Emergency Generator

T400 Multivac

PA 2016 MAP-U by Packaging Automation

Manual Sealer

• Patented valve technology which keeps the internal pressure and temperature constant throughout the cooking process

• Patent owned by Compass Group Global

Patented Valve Technology

THE TECHNOLOGY

• The food is placed in a labeled heatproof, pressure-resistant plastic package with an innovative valve control system

• Water molecules in food are heated, generating steam pressure

• The valve control system regulates the pressure throughout the cooking process

• Steam-pressure is the healthiest of all cooking methods delivering peak nutritional value

Patented Valve Technology

THE TECHNOLOGY

RESTAURANT STYLE MENU• Variety of hot entrée choices and sandwiches• Menu items coded to guide patients in their selections• Pictorial menu available• Menu available in several languages

RESTAURANT STYLE MENU

• The meal order is taken using a tablet, directly linked to Food Service IT system (e.g. CBORD, Computrition)

• Or the patient can place their meal order by telephone prior to meal service

• Selections are verified for diet compliance

FLEXIBLE FOOD SERVICE OPTIONS

• Commercial microwave ovens, pre-programmed • Assemble trays & cook entree for 3±minutes in the

pantry• Each meal is temperature probed once heated

FLEXIBLE FOOD SERVICE OPTIONS

ENVIRONMENTAL IMPACT STUDY

Five Winds International

• Management consulting firm with a focus on helping companies improve economic, environmental and social performance

• Project Scope: Energy, water and waste impact of Steamplicity compared to cold plate retherm

ENVIRONMENTAL IMPACT STUDY

• 5 of 6 Steamplicity life cycle phases had less impact on the environment (Production, Plating, Heating, Dishwashing and Food Waste Generation)

The bottom line:

• Less water, energy, and food waste• Approximately $16 to $20K savings in utilities

annually

FOOD WASTE – SUSTAINABILITY

Solid food waste decreased up to 40% overall:

• Decrease in solid food waste on patient’s tray

• Decreased number of untouched trays resulting in less unnecessary tray production

• Increased patient consumption

Lean Objective Steamplicity

Higher Quality • Restaurant style menu with 12 to 20 choices

Just in-time delivery (JIT)

• Reduced time for ordering • Choice prior to meal service • Patient’s request is prepared and served within 2 hours

Lower Cost • Reduction in diet changes• Reduction in late trays• Reduction in utility costs

Safety • Catering Associate takes the meal order using a tablet• Selections are verified for diet compliance• Each meal is temperature probed

ALIGNMENT WITH LEAN

Improvement in key patient satisfaction indicators:

• Increased choice, variety, quality

• Flexibility to accommodate alternate feeding times

• Appetizing, satisfying and nutritious meals

• More emphasis on customer service

• Patient centred and focused care

Patient Satisfaction Improvement

BENEFITS OF STEAMPLICITY

Healthy LivingEat well, feel better

Healthy LivingEat well, feel better

FlexibilityA menu for all tastes

FlexibilityA menu for all tastes

AppearanceTaste

Cooked to orderTemperaturePresentation

My choice Effortless

AppearanceTaste

Cooked to orderTemperaturePresentation

My choice Effortless

Less wastageReduced costs

Personable serviceAny timeChoice

All tastesSimplicity

Less wastageReduced costs

Personable serviceAny timeChoice

All tastesSimplicity

RecoveryNutrition

Quantifiable Fresh

Satisfying Diets

RecoveryNutrition

Quantifiable Fresh

Satisfying Diets

Trust Traceability

Fewer variablesAccountability

Confidence Less risk

Trust Traceability

Fewer variablesAccountability

Confidence Less risk

QualityFreshly cooked for me

QualityFreshly cooked for me

Next Generation …………