Tips for Cutting Costs
Two healthcare operators shared tactics for inventory management and purchasing at this year’s AHF conference.
Becky Schilling | Aug 29, 2017
Do more with less. That’s a theme many have heard in their professional careers at some point, and it’s exactly what two healthcare operators mastered. The men recently shared their experiences at the Association for Healthcare Foodservice conference earlier this month.
“When I was hired they had very low satisfaction for both patient and retail foodservices,” recalls David McCampbell, executive chef with Sacred Heart Medical Center and Children’s Hospital in Spokane, Wash. “They wanted to make changes and be impactful right away. Food signage was on Post-It Notes when I first got there. Freezers were full of convenience products. That’s how they controlled costs.
“I knew there was only one way to go and that was up,” he added.
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