looking back to go forward - meals on wheels america
TRANSCRIPT
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SPEAKERS
1. Uche Akobundu, Meals on Wheels Bloomingdale - Washington, D.C.
2. Betsy Cox, Senior Services and Solutions - Waco, TX
Promising Practices in Food Service
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Uche Akobundu
Senior Director, Nutrition Strategy
Meals on Wheels America
LOOKING BACK TO GO FORWARD
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Overview
Setting the Stage
Looking back to Go Forward
A Tale of Two Service Models
Lessons Learned
Group Discussion
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We Listen To You
Past conference evaluations tell us that you want:
1) To discuss shared challenges and opportunities with
fellow members, and
2) Practical food service practice models.
Topics of most salience to you are:
A. How to expand food services
B. Meal planning & preparation
C. Meal delivery procedures
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Looking Back to Go Forward
Looking back over years of conference presentations, the
main topics of interest have been:
• Expanding services
• Meeting the needs of diverse older adults
• Menu planning
• Operational efficiency
• Meal choice
• Restaurant quality meals
Inspiration
is the
room!
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Expanding services
Expanding services to meet the needs of new, unserved or
hard to serve populations remains popular.
Starting new meal service operations:
• Cold breakfast bags
• Post-discharge meal package operations
• Collaborating with a food bank to offer food boxes
• Starting a restaurant voucher service
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Post-discharge meals
Range of Clients:
• Healthcare systems, hospitals, hospital foundations, health plans
Service considerations:
• Common duration: 30 days
• Meal types offered: Hot meals (breakfast, dinner meals and shelf-stable food boxes are possible additions)
• Wrap-around services: socialization, transportation, in-home safety, nutrition education, benefit enrollment assistance
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Practice Models
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Meeting the needs of diverse seniors
The older adult population is growing large and more diverse.
With the American dining public eating out almost 5 times a
week, our tastes are growing more diverse as well.
Keys to success
• Understand your local senior population
• Understand who your competition is
• Evaluate the needs and wants of your clients
• Consider offering menu choice – hot meals / frozen meals
• Involve local culinary experts/create new partnerships
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Practice Models
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Menu planning
Menus must represent proper and adequate nutrition,
geared towards the population served – there may be
variance in the populations served and dietary needs.
A common approach:
• Acceptable menus
• Nutrient density and variety
• Great flavor
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Menu choice
Choice is everything! Menu choice offers flexibility, dignity,
and competitive advantage. There are several ways to offer
choice menus:
Modalities
• Hot meal delivery
• Chilled/frozen meal delivery
• Sides and beverages
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Restaurant Quality Meals
The competitive landscape is broader than ever: Mom’s
Meals, to Amazon Fresh to the local grocery store.
Producing restaurant quality, on-trend meals is key – as
part of regular meal service and/or private-pay or in-house
catering activities.
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Efficiency initiatives:
Food waste/sustainability
More than 40% of foods is wasted in this country. There is
greater awareness of the issue in senior nutrition programs
in recent years.
• Food waste evaluation and mitigation initiatives
• Energy management/sustainability initiatives
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Inventive meal delivery options
Expanding meal delivery options allows for serve new or more
clients. Innovative approaches include:
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Keeping up with trends
We are in the era of culinary-focused meals. Remaining on
trend is vital when customers are seeking a have-it-my-way
service.
Key trends
• Chef-inspired
• Locally-sourced
• Ethnic
• Scratch cookery
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Staff capacity
Staff are the keys to your organization’s success. Being able to meet changing business needs the available workforce.
Recipes for success
• A mix of staff with backgrounds in restaurants, hotels, dietetics, and food service management
• New positions to drive practice change (Ethnic meal coordinator)
• Elicit support from volunteers to chop, package, serve and deliver meals
• Consider establishing or collaborating to develop job training program to seed a staffing pipeline
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NRCNAengage – Online Social Network
Carry on the
conversation via
NRCNAengage!
Why?
Exclusive content
Connect with your
peers
Swap insights and
ideas
Stay inspired!
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BETSY COX, MA CVA
Executive Director, Tri-County Meals on Wheels
Palestine, TX
A TALE OF TWO SERVICE MODELS
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Setting the Stage
• Urban or Rural?
• Meal Program Types?
• Biggest Challenge?
• “Innovative”?
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Keeping the Wheels Turning
People
Physical Resources
Geography
Client
Volume
$$$
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Urban Nutrition Service Models: Realities
• Big Team
• State of the Art Kitchen
• Client Density
• “More” Services
• Competition
• Big Budget
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Urban Nutrition Service Models:
Challenges
• Turnover
• Upkeep
• Crime & Traffic
• “How about this …?”
• Unmet Need
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Urban Nutrition Service Models:
Solutions
• Set Up For Success
• Preventive Measures
• Route Planning
• “No, thanks”
• Stand Out From Crowd
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Rural Service Models: Realities
• Fewer Hands
• Small Board of Directors
• Self Operating or No Kitchen
• Geography
• Limited Reserves
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Rural Nutrition Service Model:
Challenges
• Quality & Skills
• Lack of Sophistication
• Cost Control
• Middle of Nowhere
• Small Market
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Rural Nutrition Service: Solutions
• Mitigate Turnover
• Educate
• Explore Options
• Restructure
• Who You Know
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My Challenges
?
Board
Staff
Costs
Image
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Board of Directors: Progress
Combatting Founder’s Syndrome
Interactive Meetings• Consensus Agenda
• Mission Moment
• Revised Financials
• Catalytic Question
• MOW 101
Update Bylaws & Board Manual
(www.boardsource.org)
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County Model: Progress
Re-envision County Coordinator Role
Involve Delivery Team
Redirect Paperwork Tasks
Listen & Learn
Review Route Distribution
Driving Directions & Visual Cues
Hire Additional Paid Driver
Thanks
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Cost Control: Progress
Review of Position Descriptions
Analyze Kitchen Operations Costs & Time
• Payroll
• Monthly Food & Supplies
• Client Feedback
Explore Outsourcing Opportunity
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Image: Progress
30+ Years of One Culture
• Informal Feedback
• Listen & Learn
• SWOT
• Commit to Incremental, Sincere Change
Website & Social Media
Establishing Myself
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Forward Momentum
• ID Pain Points • Root Cause(s)
• Prioritize
• Engage Others
• Make Mistakes
• Be Patient
• Celebrate Successes
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Group Discussion
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Thank You!