How A Room Service Model Can Help Nourish Your Clients

Increasing client satisfaction, reducing plate wastage, lowering labour costs and improving nutrition outcomes - we’re talking about room service!

A room service model is a client-centred food service model in which allows people to order meals from an expanded menu, at any time of the day. This provides the individual the opportunity to order meals based on appetite, around medical procedures and in line with current eating patterns.

This model has a magnitude of benefits for food service providers. One study in a Brisbane hospital showed patient plate waste reduced significantly from 40% to 15% when switching to a room service model. Other studies have shown a client-centred food service model is perceived by clients to deliver higher quality food and service compared to traditional models as it allows greater flexibility (Doorduijn et al., 2016). Allowing clients to engage in mealtimes whilst providing a personalised service improves oral intake as well as overall patient satisfaction and food waste (McCray et al., 2018).

How does this benefit you, as the food service provider?

• Reduced plate wastage - Plate wastage is significantly decreased as kitchens only produce what is ordered by patients, rather than heavily relying on bulk cook in-advance models. 
• Reduced food costs - Food costs are lessened through the reduction of food waste.
• Improved menu quality - Reduced food wastage, and thus food costs, allows a higher quality menu that features more premium products.
• Assists with forecasting - Helps with estimating and reduces bulk food preparation.
• Increased positive feedback - Offering patients more variety allows them to choose meal options that appeal to them and their tastes, improving satisfaction with the food service provided.

How does this benefit your clients and customers?

• Clients can choose from a variety of options, when they want - Poor appetite, busy schedules, medical procedures, visitors (and visitors bringing food) means everyone wants or needs to eat at different times. Room service provides clients with the flexibility they need.
• Improved nutrition outcomes - With clients eating more of the foods they enjoy, room service can help to prevent malnutrition, facilitate wound healing, and improve immune strength and overall wellbeing.
• Positive Experiences - Having the flexibility and autonomy provided by room service encourages a positive perception of the quality of food and service.

Room Service with Helens

Finished Products - Ready When You Need

Our range of finished, pre-cut products are perfect for a room service model, simply heat as many portions as required and plate! With a shelf life of up to 10 months frozen, our products are ready when you are.

Pictured: La Grande Quiche Lorraine, fits QLD Health Nutrition Standards for Meals and Menus as a Main (Protein) Dish Group 3.

Reducing Preparation Time

Reduce meal preparation time and cost of labour with Helen’s easy to prepare pre-cut finished products. Plate premium meals through reducing cost of labour and improve efficiency in your kitchen.

Pictured: Corn and Zucchini Fritters (Gluten Free and Vegetarian) fits QLD Health Standards for Meals and Menus as Midmeal Group 3. Individually portioned and ready to defrost, reheat and serve!

Catering for Dietary Codes

Gluten free, vegan, vegetarian, dairy free - we have something for everyone. Making catering for everyone easy!

Pictured: Chocolate Raspberry Muffin (Gluten Free, Dairy Free, Vegan) fits QLD Health Nutrition Standards for Meals and Menus as a Dessert Group 3 item.

High Protein Menu Items  

High protein menu items play a key role in ensuring clients are receiving the nutrients their body requires. We have a range of high protein products that make plating up protein easy.

Pictured: Lamb and Rosemary Filofits QLD Health Nutrition Standards for Meals and Menu as a Main (Protein) Dish Group 3 and is a good source of protein for tissue building and repair.

References:

Doorduijn, A., van Gameren, Y., Vasse, E., & de Roos, N. (2016). At Your Request® room service dining improves patient satisfaction, maintains nutritional status, and offers opportunities to improve intake. Clinical Nutrition, 35(5), 1174-1180. https://doi.org/10.1016/j.clnu.2015.10.009

Ottrey, E., Porter, J., Huggins, C., & Palermo, C. (2017). “Meal realities” - An ethnographic exploration of hospital mealtime environment and practice. Journal Of Advanced Nursing, 74(3), 603-613. https://doi.org/10.1111/jan.13477

McCray, S., Maunder, K., Barsha, L., & Mackenzie-Shalders, K. (2018). Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost. Journal Of Human Nutrition And Dietetics, 31(6), 734-741. https://doi.org/10.1111/jhn.12580

Zabel, C. (2010). Room Service: An Innovation in Food Service Delivery in the Acute Care Setting Enhances the Patient/Family Food Experience. Journal Of The American Dietetic Association, 110(9), A71. doi: 10.1016/j.jada.2010.06.265