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
• 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
• 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