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The Impact of Healthcare Consolidation on Foodservice Operations
The Impact of Healthcare Consolidation on Foodservice Operations
Jul 21, 2020
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Hospital and health care systems will continue to merge this year as a way to navigate increased operating expenses, shifts in outpatient care, reimbursement changes and growing competition.

In 2019, 87 percent of hospital executives said they would explore merger, partnership or acquisition deals within the next 12-18 months, according to HealthLeaders Media.

Reports anticipate this to result in three types of healthcare transactions:

Big and small healthcare systems merging to create multistate, megahealth systems.
Solo hospitals being absorbed by larger hospitals or systems.
Hospitals in suburban areas engaging in joint ventures, according to a report.

Consolidation of healthcare systems results in a higher volume of patients, staff and hospital visitors, which puts pressure on foodservice operations. As a result, foodservice directors must seek efficient and cost-effective solutions to handle demand.

There are many solutions that foodservice directors can implement to streamline their operation, improve consistency and save money.

 
1. Central kitchen setups
A central kitchen is a commercial kitchen space used by multiple restaurants, healthcare or hospitality groups to prepare or cook food (either semi or fully) before distributing to different locations.

Central kitchens are efficient because they automate the production process and delivery. With everything prepared in the same location, food is cooked with more consistent taste and quality. The central kitchen also creates a single location for food prep and storage, which can decrease waste and improve inventory tracking.

If the central kitchen isn’t used to capacity, it can be rented to another healthcare system or restaurant to generate additional revenue.

 
2. Cook-chill process
Cook-chill is a food preparation technique that involves fully cooking large amounts of food, followed by rapid chilling and storage at controlled temperatures.

Blast chillers and shock freezers cool food quickly through the “danger zone” of 140 degrees and 40 degrees Fahrenheit — the ideal range for bacteria production. While blast chilling preserves food for up to five days, shock-frozen food can be stored for months.

Cook-chill is a flexible and efficient foodservice solution that facilitates quick and safe production of large amounts of food. It increases shelf life and preserves flavor and freshness.

It also helps with consistency. Chefs can guarantee food preparation will be consistent using the cook-chill method. Then, less-experienced kitchen staff can reheat portions based on demand.

The production system is completely safe, so long as you follow the Department of Health Guidelines on temperature and time controls.

 
3. Combination cooking
Combination cooking is a technique that stretches your dollar by transforming tougher or “cheaper” cuts of meat into delicious entrees. The technique uses dry heat and moist heat cooking methods to cook flavorful, but less tender, veggies and meat.

Dry heat adds browning and caramelization, while moist heat tenderizes with long exposure to moisture and low heat.

Braising, stewing and pot-roasting are all combination cooking methods. They are what prepare the tender, comfort food dishes your patients know and love like pot roast.

With healthcare systems in flux, implement these small changes to streamline your operations, create consistency and improve your bottom line.

Ovention Ovens Make It Easy
Shuttle® NEW 2600! 2000/1600/1200
Shuttle® NEW 2600! 2000/1600/1200

If you value precision and volume, Ovention has the perfect oven to fit your operation. The Shuttle sets the new standard for conveyor ovens everywhere. No other oven can operate as both a conveyor and a closed-cavity oven.

Matchbox® 1718/1313
Matchbox® 1718/1313

Cook a full menu of delicious offerings without an oven hood. The Ovention Matchbox 1718/1313 takes the traditional conveyor oven to a whole new level.

Conveyor 2600/2000/1400
Conveyor 2600/2000/1400

Simple, smart and the right fit for operators looking for a high-throughput conveyor oven. The Ovention Conveyor Oven is the most technologically elegant and operator-friendly conveyor on the market today.

Matchbox® M360 14/12
Matchbox® M360 14/12

Cook a full menu better, faster, and easier. The Ovention Matchbox M360 has Precision Impingement® technology, a unique cooking carousel, and a small footprint, making it the perfect fit for any operation.

Finishing F1400
Finishing F1400

Finish your plates with ease and precision with this robust IR finishing conveyor. Melt, sear, toast, and finish to perfection with this operator-friendly, quiet conveyor.

MiLO® Double/Single
MiLO® Double/Single

Revolutionary infusion of Decoupled Air and Infrared (IR) technologies. Independently controlled top and bottom cavities, each with its own interior light and control panel.

MiSA®‑a12
MiSA®‑a12

Introducing MiSA; Microwave Speed Assist. Higher quality, higher speed, smaller footprint.

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