The Opportunity:

Morrison Healthcare identified an opportunity to establish a comprehensive solution in partnership with SPG Equipment that maximizes storage capacity, increases workflow and efficiency, and enhances employee satisfaction.

SPG has designed the right systems to integrate them into hospital kitchen operations to maximize efficiency and performance

Solutions:

Implementation of the Room Service Loop System and SPG Equipment at Children’s Hospital of Atlanta (CHOA)

Morrison Healthcare’s Room Service Loop System and Room Service SPG Starter
Workstation streamlined the tray build process and improved meal delivery
timeliness.

This solution reduced delays and improved product rotation and overall efficiency.
Within the first three months of implementing the new initiatives, CHOA reduced
print-to-delivery times by eight minutes and prep time by six minutes.

Enhanced overall efficiency by aligning condiments and other tray items with the
meal ticket flow, eliminating unnecessary bending, reaching, and walking

The Medical University of South Carolina at Lancaster (MUSC) recently introduced an innovative approach to optimize pantry space and floor stock processes in their Emergency Department (ED).

Nursing teams had struggled with maintaining proper par levels, often finding
expired condiments and spending excessive time searching for supplies, which
diverted time away from clinical care.

SPG pantry storage solutions and the Walltrax system streamlined the stocking
process, allowing nursing and FNS staff to easily see available items and maintain an
organized pantry.

Within two weeks, the onsite team noted a significant reduction in nursing calls for
condiment restocks, streamlining the floor stock process and eliminating extra trips
for one-off items

At Telecare Bakersfield Behavioral Health, SPG equipment condiment towers improved the meal tray assembly process and overall kitchen workflows.

The team faced challenges ensuring quick, organized meal preparation in a
psychiatric lockdown setting.

Prior to adopting SPG equipment, associates used unorganized utility carts and
mixing bowls to store condiments and tray supplies, which led to longer tray
assembly times and higher labor costs due to incurring overtime.

After several mock trials and testing various setups, the SPG condiment towers
had the most significant impact on both meal tray assembly efficiency and overall
workflow in the kitchen.

With faster meal tray assembly, when compared to conventional storage set-ups,
staff spent less time on each tray. The new SPG system was well received by the
kitchen staff, who appreciated the organization and ease of use.