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.
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.