Lessons Learned

While this particular solution is common place in today’s Canadian Health Care marketplace, each hospital uses their own unique method and approach to using the equipment. However, each facility experiences similar outcomes when adopting the Burlodge equipment such as improved patient care and annual savings that financed the investment. Individual hospitals have unique challenges, and solutions are required that meet the needs of each specific location or grouping of locations.

Burlodge recently installed a new meal delivery system using outsourced foods at one hospital so that it can provide meals to another hospital. In the same month, a Burlodge trayed meal delivery system was installed at a hospital that uses cook chill technology to produce foods for itself and other hospitals in the region. In both cases the system was customized to meet the challenges of regionalization. Another Burlodge project has cold foods being used by a combination of cook chill and food outsourcing but the delivery of meals is being done in a bulk service format.

This bulk system actually has the Burlodge Bulk Retherm Cart brought to the acute care floor where patients meal trays are prepared at the point of service. Patients make a choice and feel more in control of their dining experience. They even have a choice of portion control, juice, vegetable, coffee, tea etc. The room service concept called Client Focused Dining by Burlodge, is being regarded as best practice.

The merits of food outsourcing, cook chill, and new meal plating and delivery systems are proven; it is the manner in which these new resources are used to reinvent the food service department that is the crucial step and Burlodge Canada is there to help.

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