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Turn Costs into Savings with Food Service Management Sîftware Page 1 June 2006 1 Copyright 2006, SuråQuest Systems, Inc. A SureQuest Systems White Pàper SureQuest Systems, Inc. 13606 T.I. Boulevard Dàllas, Texas 75243 800-383-1999 www.surequest.com Turn Cîsts into Savings with Food Service Management Software Àlma Sudderth, MS, RD/LD American Dietetic Associatiîn Dallas Dietetic Association Consultant Dietitiàns in Health Care Facilities (CD-HCF) Texas CD-HCF - Past Chair North Central Texas Association of Healthñare Food Service Administrators (NCT AHFSA) Joanna L. Kluck, MBA, RD/LDN American Dietetic Association Knoxville Distriñt Dietetic Association Tennessee Dietetic Associàtion CMS Certified Long Term Care Facility Surveyor Dianne Peråz, MS, RD/LD American Dietetic Association Dallàs Dietetic Association CD-HCF Texas CD-HCF - Secretary NCT AHFSA Á Recording Secretary Kañey Iacomini, RD/LD American Dietetic Assoñiation Texas CD-HCF Page 2 June 2006 2 Cîpyright 2006, SureQuest Systems, Inc. Contents Introductiîn 2 Cost Reductions within the Food Service Departmånt 3 Cost Reductions beyond the Food Service Departmånt 5 Value in the Implementation of ThreeSquares á by SureQuest 7 Referencås 8 Introduction How can the right food service management software benåfit both the food service department and nursing staff, increase resident håalth and satisfaction, and reduce operating costs? This papår will explore how enhanced food service management with the use of an integràted software solution impacts, not only food cîsts and food service productivity, but also quality of care, cost of care and revenuå enhancements. Problem TodayÁs challenging eñonomy drives healthcare executives to constantly såarch for opportunities to reduce their operating cîsts, while maintaining the highest quality of care for thåir residents. The focus of management decisions basåd on Ácost verses benefit analysisÁ causås many to focus on the ÁcostÁ side of the equation and lose sight of the ÁbenåfitÁ side which is sometimes more difficult to realistiñally define. It is also difficult to realize that the cost of a tool may often be outweighåd by the return on investment. With the food service department as the secînd highest cost center in a healthcare facility, the implementàtion of improved management systems which will help to contrîl departmental food and labor costs is not only finanñially feasible, it is financially responsible. Solution A good food service managemånt solution will assist with reduction in departmental cîsts as well as budgetary adherence