The decision to switch from outsourced to self-operated food services can dramatically affect everything...
As senior living communities increasingly look to bring foodservice operations in-house, several key considerations must ensure a seamless transition and sustainable success. The decision to switch from outsourced to self-operated food services can dramatically affect everything from menu control to cost management, but where do you start?
First, it’s vital to lay out the blueprint of the transition. This means evaluating the length of the current foodservice contract, determining the notice required for termination, and planning the conversion meticulously to avoid service interruptions. Remember, transitioning employees to in-house roles involves not just shifting full-time equivalents to your payroll but also managing benefits, hiring management-level staff, and addressing conversion costs such as uniforms, worker’s compensation, and training. Moreover, management buyout clauses might need negotiation to secure the best terms for your community.
Furthermore, establishing relationships with suppliers is crucial. Will you continue with national suppliers like Sysco or US Foods, or could local and regional suppliers offer fresher ingredients and better terms? Setting up accounts payable, negotiating credit terms, and establishing a smooth weekly processing routine will bolster your cash flow and supply chain reliability. Additionally, when considering your dining service’s backbone, think about the systems supporting your menus, including nutritional reviews by registered dietitians, inventory management, and the integration of ordering platforms and point-of-sale systems.
Lastly, don’t overlook the physical assets. Evaluate the condition of your current kitchen equipment, consider the costs of unamortized buyouts, plan for smallware replacements, and budget for ongoing maintenance and eventual equipment replacement.
By addressing these factors proactively, your community can not only enhance residents’ dining experiences but also achieve greater control over foodservice operations, ultimately leading to improved satisfaction and cost efficiency. For a seamless transition and expert advice on how to tailor these steps to your community’s unique needs, please contact Donna Haney at dhaney@covenanthealthnetwork.org.