Nutrition & Foodservice Edge Magazine - November/December 2021 - 7

CONNECT
CORNER
Q:
What is one practice that your facility
has instituted to help achieve and
maintain operational excellence?
We have created an Employee
Experience Team to help boost
morale. Engaged and happy employees
have a direct tie to higher patient
satisfaction scores as well as higher
retention rates.
Karla Klein, CDM, CFPP
Food Services Director
Cascade Valley Hospital
Burlington, WA
We have department FOCUS
boards and have 15-minute
meetings each day. This helps with
organizational transparency and
communication. It also allows for
employee engagement, empowerment
and innovation, as the frontline staff
works to find solutions to problems
they encounter. We end each meeting
sharing good things, so we all get to
know our coworkers a little bit better.
Tanya Johnson, CDM, CFPP
Director of Hospitality Services,
Food & Nutrition Services,
Environmental Services, Laundry
Services
Winona Health
Winona, MN
To ensure that our operational
standards are maintained at the levels
we have set, we have instituted daily
shift report-outs by the shift supervisor
that include both area checklists of the
storeroom, dish room, coolers and a brief
overview of the shift sent via email to
the leadership team. This report includes
notification of supply outages, staff
absenteeism, equipment malfunctions,
and any patient, customer, or employee
concerns that arose during the shift
that should be communicated to the
leadership team and the next shift. Every
day at 10 a.m. we schedule a daily huddle
with all the leadership team via a virtual
call to provide our team with an update
on operational activities and possible
barriers to our standards.
The report-outs and daily huddles allow
our team to be proactive on the basic
operation of the department. They
also allow us to be able to discuss as a
group our daily challenges we face and,
more importantly, provide a level of
transparency among our leadership and
our line staff.
CONNECT CORNER
highlights select responses
to a 'hot topic' question
posted on ANFPConnect,
the association's online
member community. The
number of replies printed
in Edge is limited by space
constraints, and feedback
may be lightly edited for
brevity or clarity.
Additional responses to this
question may appear on the
Connect Corner page in the
ANFP member community.
The consistent communication has
allowed us to maintain our food safety
standards, improve our financial
management, and keep our service and
quality expectations at a level which we
have worked hard to achieve.
Thomas Thaman, CDM, CFPP
Director of Food and Nutrition
Eskenazi Health
Indianapolis, IN
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NUTRITION & FOODSERVICE EDGE | November-December 2021 7
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Nutrition & Foodservice Edge Magazine - November/December 2021

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