Private Hospital Patient and Staff Meals – 240 Beds

Since 2022 we have run patient, visitor and staff meals at a 240-bed private hospital. The patient's diet class (normal, diabetic, low-sodium, renal, soft) is sent to us through the admission system and each tray is prepared with the patient's label.

The solution

In the hospital kitchen the clinical dietitian and our own dietitian work together. Patient menus are prepared separately for 7 diet groups a day; all trays are carried to the wards within 20 minutes and temperature measurements are recorded.

Results

• Patient satisfaction from 84% to 93%
• Diet compliance errors: from 3 a year to 0
• Cost per meal in the staff canteen fell by 9%

Lessons learned

The biggest determinant of patient satisfaction is the temperature of the food. Insulated tray lids and a direct lift route to the floors raised tray temperature by an average of 12 °C.