OCS has launched a ‘virtual deli' that allows hospital staff to pre-order and pay for their meals for collection at a convenient time.
The new initiative has been introduced at the catering and facilities management firm's contract at Springfield University Hospital in Tooting, South London.
It is the first OCS client to benefit from the online service. Hospital staff can order from a broad food offer that includes sandwiches, salads, jacket potatoes, soups, fresh fruit, confectionery and cold drinks. The Virtual Deli is currently open for orders from 7am to 2pm and for collections from 9.30am to 2.30pm, Monday to Friday.
The service was introduced in early July in response to client feedback that called for a flexible system that would enable staff to pre-order food and collect it quickly during their break times. OCS said that so far the response to the Virtual Deli has been "very positive".
Mark Nelson, catering director at OCS, said: "I am extremely pleased that the Virtual Deli has proved so popular within such a short period of time and we now plan to launch a similar service at other client sites around the UK.
"The service allows the OCS catering team to gain a better understanding of what people buy and when, and to target customers with offers for their favourite food and drink."
The move follows the recent installation at Springfield Hospital of a new Costa Express vending facility.
By Janie Manzoori-Stamford
E-mail your comments to Janie Manzoori-Stamford here.
Looking for a new job? Find your next job here with Catererandhotelkeeper.com jobs