“Tat blended approach has actually saved us
money,” Bamber adds. “We employ fewer chefs, as food is bought in, and everything is more efficient. Te stocking, the contingency plans, and the menu changes are all done through Apetito. Te food is of higher quality, too. Traditional cooking is lovely and homely, but there was too much running against it to keep it going.”
The same but different To deliver a sea change in the quality of its catering services, the hospital turned to long-time partner Burlodge, which mobilized 30 Multigen trolleys to support the new delivery model. Similar models were already familiar to the staff, but the team of catering assistants had to become familiar with more modes of operation. “Before, staff would simply collect the trolley and
take it to ward and serve, but now there is more responsibility,” explains Shelley Hudson, Burlodge UK regional sales manager. “With the trolley’s split chamber and its dual oven divider, there are effectively two convection ovens. Dense food, vegetables, and liquefied meals for people with dysphagia – difficulty swallowing – can be loaded and cooked all at once.” “Te chambers are very well insulated, which is
important in the hospital setting,” she adds. “If you get to ward level and there is an emergency, like someone having a heart attack, then food service has to stop. So, you can put the trolley on hot hold mode, although with the intense level of insulation that might not even be necessary.” Most employees were already familiar with the
trolleys, so the transition was relatively easy, and training was minimal. With just three buttons, it is simple to understand how the trolleys work and initiate the cooking process. Tere is a 90-minute
cooking cycle, then the food is probed to check for temperature and quality. “We also have the BCloud software,” says Bamber.
“Tat means the information from the temperature probes is automatically recorded and logged on the cloud, where it cannot be manipulated. Tat is essential for HACCP monitoring and environmental health. It also cuts short any discussions if the ward says that we have served soup cold, for example, as we have the temperature records, and the dishes stay in heated trolleys.”
Building partnerships In just a short time, the impact has been remarkable. From the hospital’s point of view, meal service is more efficient, food quality has improved, and disruptions are extremely rare. From the patient’s perspective, there is more choice and food – along with visitors – has become a highlight of the day. Tere are now 84 dishes on the menu, rather than 24. Patient feedback has been overwhelmingly positive. Technology has played a key role in this
transformation, but equally important is the relationship between all parties. “Shelley from Burlodge has amazing knowledge,” says Bamber. “She knows every nut and bolt, and we always felt totally safe in her hands. Te service is fantastic, and if I call her, I know she will be on-site right away to solve any problem.” “It is all about what the client needs,” adds
Hudson. “Tis is a partnership, and it is about finding the right solution through the lifecycle of the trolley, which means after-sales service, engineers, and everything else.” Implementing change in institutional settings
can be intimidating, but with the right partners and technology, it is possible to redefine the standards of hospital catering.■
This is a partnership, and it is about finding the right solution through the lifecycle of the trolley
Shelley Hudson, Burlodge
BRAND WATCH
1984 5
Burlodge was founded 41 years ago in the UK
Burlodge has operations in five countries in Europe and North America
2045
Burlodge is committed to achieving net-zero emissions by 2045
burlodge.com Aliworld 39
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