The Case for Reusables: Why Healthcare Facilities Should Ditch Disposable Dinnerware
Article
In healthcare settings, every detail matters—especially when it comes to patient care, safety, and sustainability. One area often overlooked is dinnerware. While disposable utensils may seem convenient, the long-term benefits of reusable dinnerware far outweigh the short-term ease. At JonesZylon, we believe in providing smart, safe, and sustainable solutions—our reusable flatware is designed specifically for the demands of healthcare environments.
Keep Reading
Introducing the Optimus Cart: The Future of Temperature-Controlled Food Service
Article
In the fast-paced world of healthcare food service, efficiency, consistency, and cost-effectiveness are key factors in ensuring patient satisfaction and operational success. The Optimus Cart, a cutting-edge temperature-controlled food cart, is revolutionizing the way hospitals serve meals by offering a superior alternative to the traditional pellet system. With its advanced features and smart design, the Optimus Cart enhances meal service in four critical areas: cost reduction, simplicity, temperature control, and maneuverability.
Keep Reading
Delivering Meals
In Long-Term Care
Article
When it comes to feeding residents and patients in their rooms, there are a variety of ways to deliver food. You can get creative with many methods to ensure properly temped food makes it to the person(s) in your care whether you’re offering traditional/bedside service or room service.
Read Now
Mitigating the Impact of Inflation on Healthcare Foodservice
Article
As healthcare foodservice grapples with the challenges posed by inflation, innovative solutions are needed to ensure quality, nutrition, and cost-effective meal delivery.
Read Now
How Food Temperature Affects Mood Temperature
Article
Similar to on-again-off-again relationships, our connection with food can be perplexing, influenced by factors like temperature.
Read Now
Coping with Staffing Shortages in Long-Term Care Foodservice
Article
The long-term care foodservice industry is grappling with chronic staffing shortages, exacerbated by factors such as rising minimum wages, pandemic-related challenges, and early retirements.
Read Now
Problems to solve for the larger Long Term Care facilities
Case Study
A 362-bed skilled nursing facility, Van Rensselaer Manor (VRM), faced challenges in providing diverse meals for residents across multiple locations with individualized dietary needs.
Read Now