Questions by Hospital Food and Service Magazine
Comments by Jon Walker, MD, BGL Rieber
Creating a quality offer for staff feeding 24/7 is achievable using sustainable, reusable food containers with ‘intelligent’ QR-coded labels.
Smart labels on GNs are ideal for unmanned retail operations as they detail the contents, the price, time and date and link to the customer via cashless sales.
Hospital CPUs and central kitchens use this labelling system to process orders to satellite or external kitchens and to track the GN containers themselves.
The smartphones used by catering staff can also read the smart-labelled sustainable GN containers. This system for cashless vending also ensures the return of the GN containers because the purchase and container are linked to the customer.
Appliances such as microwaves can also read the smart labels and automatically reheat food to the required temperature.
Bespoke labelling of GNs with customer-specific information for hospitals is available.
Digitising GN containers with QR codes means they can be scanned and then tracked deposit-free by booking them to a customer. The system also ensures traceability in terms of PoS and stock control.
Smart vending must be able to provide food for individuals and groups straight out of the operating theatre at any time.
Using smart labels combined with refrigeration opens new possibilities for secure vending without the need for specialist vending equipment.
A 24/7 vending solution using smart-labelled GNs gives hospital caterers the option of providing hot and cold single- and multi-portion meals.
Cold meals and snacks are particularly suitable for catering to the needs of ravenous teams straight out of theatre. Freshly prepared food can be provided in small or large GNs for collection when staff are ready.
A 10-compartment smart fridge, such as the Rieber Multipolar, provides 24/7 vending options for staff meals at any time. The fridge compartment door opens with a key, or it can be set to open when the customer passes close by with their mobile phone.
Staff can avoid becoming vending machine ‘junkies’ snacking on crisps, fizzy drinks and confectionery. Planning is required to improve the staff feeding situation and staff will be persuaded to think more about their nocturnal nutrition with the offer of healthy chilled foods from the secure fridge. Foods that work well are veggie sticks with hummus or flavoured yoghurt; cheese and crackers; yogurt with granola and fruits; oatmeal muffins with fruit & nuts; salad with quinoa or rice, chopped fresh veggies and vinaigrette; and peanut butter energy balls.