"PODS, IS IT FOR MY
OPERATIONS?"
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OBJECTIVES
• Clarification
Clarification of what is a POD
of what is a POD
• Understanding of the POD benefits to your operations
• To learn the basics of building a POD‐
equipment, resources, people i
l
• To be able to evaluate meal delivery options that can influence the production of tray make up P
Panelists: li t
• Susan Bull, Manager of Nutrition & Foodservice, S b
Scarborough Hospital‐
h H it l General Campus G
lC
• Robin Rush, MS, RD, D.H.C.F.A, Director Nutrition Services Kingman Regional Medical Center
Services, Kingman Regional Medical Center • William G. Notte, Director Nutrition & Dietetics, Thomas Jefferson University Hospital
Thomas Jefferson University Hospital
Facilitator: Facilitator:
• Marsha Diamond, MA, RD, New Business Development, Alluserv, [email protected], 732.616.7220
Susan Bull, Manager of Nutrition & Foodservice, SScarborough Hospital‐
b
h H it l
General Campus William G. Notte, Director Nutrition & Dietetics, Thomas Jefferson University Hospital
Robin Rush,
Rush MS,
MS RD,
RD D.H.C.F.A,
D H C F A Director Nutrition Services
Services, Kingman
Regional Medical Center
KINGMAN REGIONAL MEDICAL CENTER Kingman, AZ
ANATOMY OF A POD
Healthcare kitchens are adopting lean manufacturing practices, tearing out Healthcare
kitchens are adopting lean manufacturing practices, tearing out
tray lines and implementing pod assembly systems with excellent results
Example: one server works with two hosts/hostesses, dishing up entrees while the hosts/hostesses assemble the rest of the tray. Once trays are hil th h t /h t
bl th
t f th t
O
t
assembled and loaded on carts, hosts/hostesses deliver them to patients. Since smaller carts are used, some meals can be delivered while others are still being assembled. That’s shortened tray assembly time to between 60 d 90 i t l
60 and 90 minutes, less than half the time of the old tray line
th h lf th ti
f th ld t li
*4 pods=8 tray lines
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BENEFITS
BENEFITS OF PODS
OF
PODS
 Efficient – There is a dedicated team working on meal assembly.
 Versatile – It allows your kitchen staff to have cooking processes fl ibilit ( k/
flexibility(cook/serve, precision temp cooking, room service).
ii t
ki
i )
 Increase patient satisfaction – Receiving meals quicker, timely, right food temperature.
 Improve food presentation – The individual teams who prepares the tray is also the one serving the meal, which improves staff accountability.
 Equipment flexibility‐more effective use of equipment
 Menu Versatility – Pods allow you to move towards a more traditional restaurant menu verses the typical seven‐day cycle.  Increase Food Safety‐ small batches of cooked food, better air curtains to maintain colder to point of service
 Increase pride/ownership‐Employees have better ownership of trays and therefore it elevates patient satisfaction . Increases acceptance & accuracy.
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WHAT ARE YOU TRYING TO ACHIEVE
• Hotter Food/Colder Food for your patients and otte ood/Co de ood o you pat e ts a d
guests
• Increase Efficiencyy
• Increase Speed/On Time Delivery
p
• Maximize Footprint
• Reduce capital expenditures for equipment
g
• Ergonomic Workstations
– Safe
– Ease of use
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MEAL SELECTION
SPOKEN, TRAY TICKETS
ROOM SERVICE CALL CENTER,
MOBILE SELECTIONS
MEAL ASSEMBLY
 P.O.D.S
PO D S
TRADITIONAL TRAY LINE
MEAL TRAY DELIVERY
 BEDSIDE TRAYS
 CONGREGATE/FAMILY STYLE DINING
C, T, or L formation
build pods so there is a place for
everything-utensils,
thi
t
il cups, etc..,
t
rather
th th
than
jury rig equipment
Pod system should be streamlined to fit
together
oge e to
o work
o leans,
ea s,
Easy to clean
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Scarborough General Hospital –
g
p
Belt Line to B‐Lean pods
p
Baseline – Beltline Tray Assembly
Number of staff for tray assembly
Improve – B‐Lean Tray Assembly
All meals = 8
Number of Trays per Meal
Approximately 240 trays
Total time for Meal Assembly
90 minutes
Staff minutes per Tray
Number of staff for tray assembly
Number of Trays per
Number of Trays per Meal
Total time for Meal Assembly
Staff minutes per Tray
3.0
Trays per minute
Trays per minute
2.7
Space Usage (Foot Print)
726 Square Feet (rectangle)
Space Usage (Foot Print)
Photo shows one pod
Photo shows one pod. There are two together (mirrored)
All meals = 5
Saved 13.5 hrs/day
Approximately
240 trays
same
All meals=90 minutes
same
All Meals = 1 875
All Meals = 1.875
All Meals = 2.7
Saved 13.5 hrs /day
same
363 Square Feet
(square)
The savings in FTE was redistributed to tray
The savings in FTE was redistributed to tray delivery and production with an expectation to offer patients meal choices in the future.
Kingman Regional Medical Center
l
d l
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An Opportunity to Redesign: The Tray Assembly Process
An Opportunity to Redesign: The Tray Assembly Process
The Naked Kitchen
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PANELISTS Q &A FOODSERVICE DIRECTORS COMMENTS:
• “The pod system has shortened assembly time and improved accuracy. Equally as important as the noted improvement in tray appearance…” • “Pods also provide a cost effective solution to upgrade your kitchens without investing a lot of capital like that needed for major renovations ”
major renovations.
• “At the same time, the hospital saw the number of trays assembled rise from a rate of between 2 9 and 3 9 per minute to
assembled rise from a rate of between 2.9 and 3.9 per minute to between 4.7 and 5.8 per minute. Many other operations have experienced similar results. After all, on a tray line, the belt can only move as quickly as the slowest employee.”
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SAVINGS
• Manpower
– PODS don
PODS don’tt require more manpower than traditional tray require more manpower than traditional tray
assembly lines,
– often they’ll save labor or cost neutral – Reengineering of positions. Reengineering of positions
• Timesaving
– Traditional:350 trays per meal period
• 90‐120 minutes
y/
• 3.9‐2.9 trays/minute
– Pods: • 5.8‐4.7 trays/min
• 75 minutes
75 minutes
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POD ADVANTAGES
– Better temperature control
– Safety
– Human Ergonomics
– Efficiencies
ff
– Food Quality/Safety
– Maximize Footprint
p
– Ease of Use
– Versatile
– Flexible
– Less parts/better sanitation
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THANK YOU
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[email protected]
[email protected]
YouTube
alluserv.com/blog
Contact us if we can help you:
• POD footprint for your kit h
kitchen, • meal delivery equipment, • or the quietest meal carts
or the quietest meal carts
Kevin Vigeant
g
‐ Executive Vice President, Alluserv
[email protected], 860 993 6724
860.993.6724
or 888.892/2213
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CONTACT INFO
Panelists:
Panelists: • Susan Bull, – [email protected]
SB [email protected] h t
• Robin Rush, MS, RD, – [email protected]
• William G. Notte, – [email protected]