Sometimes, even the most efficient foodservice operation can get a boost by introducing new technology. That’s exactly the case at Montefiore Health System’s Moses Campus in the Bronx, New York.
The Montefiore Moses Campus has 658 beds and employs nearly 10,000 associates. The Children’s Hospital at Montefiore (CHAM) is a 132-bed facility employing 890 associates. The two hospitals are part of the 10-hospital Montefiore Health System, serving patients in New York City and the surrounding areas. The campus also serves as the primary location
for the Montefiore Einstein Centers of Excellence, which include centers devoted to cancer care, transplantation and two other specialties.
On an average day, “we serve approximately 800 to 900 guest and patient meals” during each meal period, says Nancy Deenihan-Gruber, Site Director, Food and Nutrition Services, Montefiore Health System. In addition, the foodservice department operates a full-service cafeteria, catering service, two coffee shops and two coffee kiosks.
Like many healthcare operations in major metropolitan areas, the Montefiore Moses Campus not only has to take patients’ medical needs into consideration but also has to cater to their individual cultural backgrounds. Deenihan-Gruber says, “We serve many diverse cultures. We draw inspiration from the community around us while maintaining a healthful aspect.” A typical menu at the hospital includes everything from a Spanish chicken stew to a plant-based pasta primavera.
The Montefiore Moses Campus produces all meals for its patients and foodservice operations on-site and has a cook-chill operation. “The bulk of our patient menu is prepared Monday through Friday,” says Deenihan-Gruber. “Production on the weekends is focused on the cafeterias and catering services.”
Meeting the Challenge
The big challenge today for the Montefiore Moses Campus— and every other healthcare facility — is how to do more with less and how to provide exceptional, client-focused meal service at the same time. For many facilities, “quality meal service is more challenging because you have fewer and fewer people on staff,” says Paul Sico, Executive Vice President, Sales and Marketing for Burlodge USA.
The challenges that the Montefiore Moses Campus faces today resonate in healthcare facilities across country: how to do more with less while still providing exceptional client-focused meal service.
“Efficiency and excellent food temperature retention at the point of service are critical,” Sico says.
For Montefiore’s Moses Campus, that technology has been Burlodge meal delivery systems. Montefiore has partnered with Burlodge to serve their patients for more than 25 years. In fact, Montefiore was Burlodge’s first major client in North America. After success with Burlodge’s Friogen and Novaflex systems, the hospital made a technology jump and converted to the Burlodge B-Pod system in 2018.
“We draw inspiration from the community around us while maintaining a healthful aspect.”
Nancy Deenihan-Gruber
Site Director, Food and Nutrition Services
“Since the addition of the B-Pod unit, we have decreased our meal delivery times and have been able to address patient satisfaction issues with the temperature and quality of the food,” says Deenihan-Gruber. “Because we do not need to open the doors to transfer the trays to a transport truck, we find that
the food temperatures are better maintained and the integrity of the food is preserved.” The successful rollout of the B-Pod system at the Moses campus prompted Montefiore Health System to use it at two other campuses as well.
The advanced technology and compact size of the B-Pod system allows the hospital to better serve patients without taking up more space, Deenihan-Gruber says. “The new system has a much smaller footprint than the two systems used prior,” she says. “The smaller footprint allowed us to add additional units and increase the amount of meal deliveries. In addition, the design of the B-Pod system allows for easier cleaning of the system and the area around the units.”
Chris Trivlis, Senior Director, Food and Nutrition Systems for Montefiore Health System, says,
“We have had three generations of Burlodge equipment. Burlodge has provided great customer service and the equipment has surpassed its life expectancy. We look forward to a continued partnership for years to come.”
“Upgrading to a system that saves on labor but maintains high-caliber service levels exemplifies why Montefiore remains a long-time leader in the healthcare food service sector,” Sico says.
“It’s great to collaborate with an organization that always puts patients first while still being able to operate within today’s budgetary realities.”
