Over the past 3 years, St John of God Healthcare Group Services has embarked on an extensive service delivery project, transforming the food service systems of 8 hospitals across Western Australia and Victoria.
The primary aims of this project are to enhance patient experience, ensure excellence in clinical care through nutrition, reduce food wastage and costs, and improve labour efficiency.
To achieve these goals, we developed a national menu, standardised recipes, and a consolidated ingredient list. This shift involved moving from a decentralised to a centralised model of policies, procedures, therapeutic diets and allergy management.
Centralisation of services and food product management presents unique challenges, especially when working with hospitals that vary in patient acuity, metropolitan to regional locations, and significant differences in patient bed numbers. Additionally, nationwide procurement poses difficulties, particularly during global pandemics and natural disasters that disrupt delivery routes.
Room service, being a dynamic component of our food service, is continuously assessed and reviewed for improvements. A comprehensive review of the menu and process is planned for the new future to ensure ongoing enhancements.