Sponsored by Amadeus
ANDY JONES, ISS HEALTHCARE AND THE HOSPITAL CATERERS ASSOCIATION
As senior development director at ISS Healthcare and former chair of the Hospital Caterers Association, Andy Jones and his team have developed a seemingly simple, yet ingenious, solution to hot foodservice in a hospital. Working with Bridge Valley Beverages, the team has created a dual-purpose trolley that can deliver hot and cold beverages to patients, as well as hot toast, cereal, porridge and grazing items.
The innovation came from consulting with patient groups, who had highlighted the need for chilled water. It led to the creation of a new trolley and water jug that addressed patient needs, and meant the hospital was able to better address wellbeing and energy use.
Feedback from patients has been extremely positive. Since the introduction of the new trolley, they say they like the ingredients they are receiving and the fact they can get chilled water at any time. It has also enabled a wider choice of drinks, such as a hot, milky latte or a traditional bedtime beverage to help them relax.
The trolley has even facilitated hot toast for an entire ward. Previously it was cold, rubbery, or non-existent. Now a ward of 35 beds can be served two hot slices each, should they require it. And the flexibility of the system allows for a shelf to be removed so that croissants can be warmed. This space doubles later in the day for bread rolls to be served with soup, or warm teacakes distributed in the afternoon.
Because of the trolley's unique design, the toast warmer can be lifted off and replaced with generic shelving that can display the cakes, fruit and biscuits available with beverages. Meanwhile, efficiency savings can be realised as the trolley includes a unique system that heats the water and uses the same heat to keep toast at optimal temperature.
It is believed to be the first trolley of its kind to offer nutrition and hydration 24 hours a day. On top of its obvious efficiencies, it has resulted in better hydrated patients, reduced the likelihood of bed sores, reduced the need to buy ice, and reduced labour in catering administration and changing water jugs. It also aids nourishment as patients can get the food they want, when they want it. This in turn increases patient satisfaction, which leads to the return of contracts.
ISS now has a solution it can use all day for tasks that previously required three other trolleys and processes. It believes it is by far the most cost-effective and innovative way of providing patient beverages and breakfasts. Such is its success that the Royal College of Nursing is looking to endorse it as best practice.
What the judges said
"On first sight, it is a clever trolley. Get into the detail and it's clear that it's an imaginative and innovative solution to an endemic problem that will improve health and save money."
Charles Boyd, 8 Northumberland Avenue
"ISS worked with patients in mind from start to finish and has shown how driving innovation is such a positive way of working. It gained buy-in from staff and patients alike and has delivered a product that will make a real difference."
Marc Frankl, Amadeus
"This is a great innovation for something that, unless you are unfortunate enough to be hospitalised, you wouldn't think about."
Nigel Boschetti, Grosvenor House
"The trolley is an outstanding entry. The initiative improves the standard of patient care, while reducing costs and labour."
Kate Evans, Manchester Fayre, Manchester City Council
The Genuine Dining Co
Andy Jones, ISS Healthcare and the Hospital Caterers Association
2014, The Genuine Dining Co
2013, Manchester Fayre, Manchester City Council