Healthcare Brochure JME

ACUTE CARE HOSP I TALS

F O O D S E R V I C E

WHAT ARE A FEW KEY FOODSERVICE CHALLENGES FACING TODAY’S ACUTE CARE HOSPITALS? Tod ay’s healthcare executives are focused on improving patient satisfaction, food quality, service, controlling production, reducing food and labor costs and replacing outdated, high maintenance, inefficient equipment as well as offering revenue producing venues formerly found only in corporate and retail operations. Current trends include dining on demand, hotel-style room service and cafeterias featuring upscale, retail-style design and merchandising. Hospitals are scrutinizing their foodservice department, to instigate change that will improve their position in the competitive market and are looking at retail foodservice programs as revenue builders. A substantial return on investment can be realized by improving taste, options, presentation, food quality, service and the physical preparation, production, serving and dining facilities. Our significant experience and knowledge of the hospitality industry allows us to focus on the latest innovations in equipment, technology and operations to create exceptional foodservice designs and appealing retail venues. Our operational background addresses staffing recommendations, menu development and training. Our established practices and procedures, together with our strong relationships with architects, designers and engineers, assure the successful delivery of every project. WHAT ARE SOME OF THE TRENDS IN ACUTE CARE HOSPITAL FOODSERVICE PROGRAMS? HOW IS JME QUALIFIED TO ADDRESS THESE CHALLENGES AND TRENDS? WHAT CAN JME’S ACUTE CARE HOSPITAL CLIENTS EXPECT? We pride ourselves on innovative, state-of-the-art design committed to the use of energy-efficient and cost-effective equipment. Every JME design delivers improved quality, service, choice and patient satisfaction. Clients will reap such benefits as reduced food costs, reduction in tray assembly systems and increased revenues. We want to make your vision a reality

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