Infuse Infuse 1 September 2017 | Page 26

A Revolution in
Food Service:
The Mater “Room Service” Model
(Part 1 of 2)
with Sally McCray
Director Nutrition & Dietetics, Mater Group Brisbane
W
From a dietitian’s point of view, a room
service-style program’s benefits extend
beyond just patient choice: food waste is
reduced; dietitians are better able to manage
nutritional needs of their patients; and overall
food quality is heightened.
hen you’re a patient
in hospital, so much
is dictated to you -
including when your meals are
served, and the choices available
to you each day for meals. Now,
imagine being able to order from
a menu, room service-style, across
extended hours, while you’re
an inpatient. While your food
choices remain in line with your
individual health and nutrition
needs, you suddenly have access
to a scrumptious array of offerings
that (usually) transcend broth
and jelly.
© Dietitian Connection
It’s a revolution in food service. And Sally
McCray, APD, Director Nutrition and Dietetics,
Mater Group Brisbane, was a leader in this
revolution.
Mater’s “Room Service” concept was initially
implemented in 2013. This was followed by
comprehensive analysis of key outcomes
including nutritional intake, waste, food costs
and patient satisfaction. Today, Mater’s Room
Service model delivers over 2,000 patient
meals a day out of 3 kitchens across
2 campuses.
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Infuse | September 2017