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2022 PDC Summit

Innovative Nutrition Services for the Small Format Facility

Mar 23, 2022 8:30am ‐ Mar 23, 2022 9:30am

Credits: None available.


As small-format facilities (i.e., rural, critical access and micro) struggle to remain financially viable, re-therm kitchens can innovatively reduce construction and operational costs. Owners and operators discuss how they achieved improved costsavings and dining experience in their small-format health care facility, while designers and operational consultants share the advantages of a re-therm kitchen model to reduce costs and achieve operational excellence.

Learning Objectives:
  • Assess current dietary model design against a re-therm kitchen concept.
  • Identify three key factors for implementing a re-therm kitchen concept.
  • Evaluate design and operational strategies to reduce costs and improve efficiencies.
  • Take the steps necessary to convert an existing dietary model to that of a retherm model.
  • N/A


  • David Marshall, Chief Operating Officer, Integrated Support Solutions Inc.
  • Kevin Meek, RN-BSN, BA, MHI, FACHE, Vice President / Division Leader - Design & Consulting Services Group, The Haskell Company


  • 1.00 - CEC

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