MONTHLY NEWSLETTER - JUNE 2022
Register for Nourishing Conversations /P2
Summer BBQ Theme Menu & Recipes /P9
How You Can Excel with Foodservice Management Technology/ P3 JUNE 2022 1
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AEEMPTY SPOTLIGHT AE SPOTLIGHT SPACE
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FUN FACTS ABOUT FIBRE
How Jessica Used Foodservice Management Technology to Excel Her Transition into Culinary Leadership & Fuel Her Career of Purpose
“These residents are my everything” Jessica Heino told us when we asked her what her leadership role at Copper Terrace Long Term Care means to her. Her passion for making a difference in her resident’s lives was so clear as she continued “it just tears me up a little bit because I feel like this is my purpose in life, it’s not just a job to me.” A Dietary Aide of fifteen years before moving up to her current position as Culinary Director, Jessica knows the positive impact great quality foodservice can have on residents in care communities. Because after all, mealtime has the power to bring comfort, connection, excitement and smiles like nothing else. “I just felt like I needed to go to a higher up position to help continue to make a difference in these fields,” she added. That’s why alongside her team of four Cooks and fourteen Dietary Aides, Jessica is dedicated to delivering meals that ignite smiles and meet the personal needs of her 130+ residents living in the CARF-accredited Copper Terrace community. When you have an entire community of diverse preferences and diet orders to accommodate, how do foodservice leaders streamline their operations to ensure they can deliver the personalized experience residents deserve? For Jessica, it’s been using her all-in-one foodservice management technology from MealSuite® to 4 NOURISHING NEWS
support her team in every aspect of their operations, so they can focus on what matters most to them: putting smiles on their residents’ faces. How End-to-End Foodservice Management Technology Supports Jessica’s Foodservice Operations So She Can Focus on Her Purpose: Her Residents! “I use the program all day long... I use MealSuite® for all kinds of things,” Jessica said. Fully integrated software and hardware solutions help support her from menu planning through to production, forecasting and more so she can deliver the best experience to each individual in her community: Integrated People Profiles Personalized Plates Easier
Make
Delivering
When foodservice leaders like Jessica choose a resident-centered technology like MealSuite®, they know that their team will always have important resident data at their fingertips, no matter where
FUN FACTS ABOUT FIBRE
they may be referring to diets. From preferences to allergens, diet orders, textures and even service notes, comprehensive People Profiles empower teams like Jessica’s to deliver the most personalized mealtime experience for each and every resident.
members of the team... and then that information is transitioned over to my staff’s computers in the serveries” so they always have the up-to-date resident information they need to ensure the right resident receives the right meal, every time.
“We have our resident profiles on there so when I need to change or implement anything, I use the program for that. If a resident becomes on (an) intervention, like a ‘high energy, high protein’, I’m able to go into MealSuite® and add that to their profile,” Jessica explained.
The Copper Terrace foodservice team also uses hardware attachments fully integrated with their People Profiles on their Snack Cart: “I have iPads that are attached to our snack cart so my PSW’s... access the iPads while they’re doing our snacks three times a day, and they’re able to get the information from there that residents require”, said Jessica.
And with her Connect interface, Jessica doesn’t have to worry about transferring data from her PointClickCare system – it’s done automatically for her. “I know that any information put into PointClickCare transfers over to MealSuite® in regards to residents,” she added. Service Tools Help Dietary Aides Serve Residents with Confidence “My Dietary Aides use (MealSuite®’s Service Tools) for accurate serving, ensuring that our residents get their textures, and anything that’s required,” Jessica explained. In her foodservice system, Jessica continues, she inputs “all the information that’s given to me, whether it be from the Registered Dietitian or other
Industry-Leading Support = Less Overwhelm in the Transition to Culinary Leadership Jessica explained that MealSuite®’s dedicated Support Team “definitely helped me transition as a new Culinary Director... I can’t say enough about the support that they offer me.” For instance, when she was new to her leadership role, Jessica described her first menu rollout as a bit of a “scary time” for her: “I had to be honest, I was nervous and scared coming up to the date of the new menu rollout. However, with the help of her foodservice technology paired with MealSuite®’s Support, she no longer felt alone taking on this once intimidating task. JUNE 2022 5
FUN FACTS ABOUT FIBRE
“The (MealSuite®) program is great but the people that stand behind the program and help roll the program out makes it that much easier and simpler to use,” she added. “MealSuite® was able to walk me right through the process with ease. “MealSuite® was constantly there saying, ‘okay, we’re going to do this together’... (they) took me through rolling out my menu step by step by step, and also gave me that encouragement if I ever need any help, (they’re) there for me. And I think that alone... there’s no words for it,” Jessica explained.
forecast once, and I’m done.” Through data-backed order fore-casting, to the elimination of show plates, MealSuite® has been known to help foodservice operators save on their food waste. While Jessica adds that her Cooks have always been excellent at forecasting quantities, she mentions that “from what I gather from my cooks and what I’ve seen so far, I do see less waste, I’veheard there’s less waste – and they find (using the technology) more simple and convenient”.
Automated Forecasting Saves Time & Food Waste User-Friendly Interface Streamlines Your Day The best foodservice software includes a Forecasting Module designed to help predict accurate quantities – while saving time through automated processes - so foodservice leaders like Jessica don’t have to spend time doing manual forecasting on a daily or weekly basis: “It’s so much simpler. I used to have to go through each day, each meal and forecast. Whereas, (with) this system, I can just go in and forecast across, and it does it itself...it’s already set and I only have to do it once rather than every single Friday,” she told us. “The time savings is amazing, because that would take me... like 30 minutes maybe, whereas (now I) 6 NOURISHING NEWS
When you choose an all-in-one foodservice management technology, not only are you avoiding having to juggle multiple vendors – but your solutions can be so well integrated that all of the information you need is in one centralized location. For instance, Jessica explains that she “used to have to navigate different pages to find different information with the residents, whereas with the system, everything is on one page. Adding that she finds it “much simpler and – again – it’s time saving as well”
FUN FACTS ABOUT FIBRE
Jessica’s Advice: Don’t Let Fear of Change Stop You from Embracing the Benefits of Foodservice Management Technology I think we can all relate to Jessica when she says that sometimes, learning something new can be scary. And while she explained that “at first, I was intimidated” by the prospect of learning a new technology, she that “once I dove into this program, with the support of MealSuite®, it just unlocked the doors to... Convenience! It’s time savings, it’s easy, it’s simpler”. “It’s a phenomenal program and I hope that everybody gives it a chance, you just kind of get over that fear of new things, or fear of change, and kind of just jump into it. And I think that people will be quite surprised and happy,” she added. If you’re ready to embrace all that foodservice management technology has to offer, turn to MealSuite® for a customized solution that you, your team, and your residents will love. Click here to schedule a personalized demo with one of our Technology Specialists!
www.synergy.mealsuite.com
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FUN FACTS ABOUT FIBRE
SYNERGY TECH SUITE
AE SPOTLIGHT Jason Shail A c c o u n t
E x e c u t i v e ,
H e a l t h c a r e
-
REPLACE
I joined the Sysco family in 2005 after many years in the restaurant industry. My first role was Marketing Associate, which I held for 10 years, learning about Sysco and more about the food industry. While in that role, I was honored with the President’s Club award in 2010. In 2015, I was ready for a new experience and a new challenge within Sysco. An opportunity presented itself on the Healthcare team as an Account Executive, and I joined the team in 2015. Since then, I have been growing my skills and career on the Healthcare side of the business. I received the Sales Excellence award through the AE Recognition Program in 2018. I enjoy helping my customers succeed, by finding them menu solutions and enabling them to meet their needs and objectives. It is rewarding to know that the work we do contributes to the quality of care received in the province of BC. Outside of work, I am a proud dad to three four-legged children: my dogs Winston and Oliver and my cat Georgie. I also love to travel and try to plan at least one big trip each year.
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B C
R e g i o n
WHOLESOME FARMS
SYSCO EARTH PLUS
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THEME MENU
Summer BBQ Day MENU
Contact your Sysco account representative for the full toolkit!
APPETIZERS Bruschetta Bites Roasted Cauliflower Soup
REPLACE
MAINS
Apricot Honey Pork Chop with Buttered Corn on the Cob & Dijon Mashed Potatoes Chicken Cobb Salad with French Baguette
DESSERTS Triple Berry Crumble Warmed Danish with Ice Cream
BEVERAGES Fresh Lemonade Coffee & Tea
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THEME MENU
SUMMER BBQ DAY THEME CART
Drink Idea: Pink Lemonade
Tip: Serve drink with a colourful straw and slice of lemon Snack Idea: ‘Make Your Own’ Fries Cart
Tip: Prepare fries and keep warm in hotel pan. Serve fries with topping choices such as gravy, cheese curds, cheese sauce, bacon bites, chili and much more!
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THEME MENU
THEME MENU
SUMMER BBQ DAY
LOW LABOUR PRODUCT IDEAS ITEM
DESCRIPTION
BRAND
PACK
SIZE
5426814 2145298 5227135 84948412 5391115 6537187 1370927 1371857 5316185 6776827 3194026 5343171
BUN HOT DOG BRIOCHE WIENER ALL-BEEF 12 SOUP CREAMY GRDN CAUL PORK SHREDDED W/BBQ SAUCE CDN SALAD POTATO DICED W/EGG SALAD POTATO RED-SK DLX SALAD BEAN TUSCANY SALAD COLESLAW CREAMY SALAD CORN RSTD CAKE CRUMB TRIPLEBERRY CRUMBLE CAKE LOAF LMN PPYSD SLI CAKE SHEET BERRY BURST
FOURNEE JMSHNDR CAMPBELL BBRLCLS SYSCLS SYS IMP SUMFRSH SUMFRSH SUMFRSH CAKERIE WOW WOW
16 1 9 4 3 2 4 4 4 2 2 2
8 CT 6 KG 1.81 KG 1.13 KG 8LB 5LB 1.5KG 1.5KG 1.5KG 12X16 1.7 KG 16 IN
Contact your Sysco Representative for more product information
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CHICKEN COBB SALAD
THEME MENU RECIPE
Serving Sie:z 1 eplat Yield: 50
Inedints:gr 2 ½ kg 50 ea. 7 ½ kg 2 kg 1 ½ kg 500 g 1 ½ L
Preparation: enchik endrstip/ eadbr dhar boiled egs omainer e,ltuc choped mediu oes,mat edslic ocad,v edslic blue ches, crumbled balsmic vinegar
1. Prepare chicken as per package instructions, keep warm. 2. Slice eggs into quarters. 3. Assemble plates: arrange 150g lettuce on plate, top with 40g tomato, 30g avocado, sprinkle with 10g cheese and top with 4 egg slices. Chill until service. 4. At service: drizzle salad with 30 ml vinegar and top with 50g warm chicken.
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SYSCO DELIVERY
Nourished Aging Toolkit: Nutritional Approach to Wound Care Contact your Sysco Account Representative for the Full Toolkit
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NOURISHING CONVERSATIONS
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DESSERT HOLDINGS
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Just in time for Summer! Menu
MER A R N O L D PA L
mer Lunch with a Start off your Sum Palmer, made with refreshing Arnold and sional Lemonade Dr. Oetker Profes ystals. Iced Tea Drink Cr
UP T P O TA T O S O E E W S D E I R R CU
e y powder and mad Accented with curr um di So ofessional Low with Dr. Oetker Pr easy-to-prepare, Chicken Base, this lets the taste of make ahead soup really shine. the sweet potatoes
D SANDWICH SHRIMP SALA
sional Hollandaise Dr. Oetker Profes d fresh shrimp sala Sauce makes this a in e rv delicious. Se sandwich rich and d–style roll. classic New Englan
DDING EE BREAD PU CRÈME BRÛL
sic nation of two clas A decadent combi ith d pudding made w desserts, this brea ee ul Br sional Crème Dr. Oetker Profes er end to your Summ Mix is the perfect Lunch Menu.
Delicious Summer Lunch Menu ideas from Dr. Oetker Professional with make ahead convenience and labour saving recipes. SYSCO SUPC
Dr. Oetker Code
2622132
1-90-028253
2621282
GTIN
Product Description
Pack Size
10058336282499
Hollandaise Sauce Mix
4 x 400 g
1-90-029014
10058336290142
Low Sodium Chicken Base
1 x 4.54 kg
3254085
1-90-034016
10058336340168
Lemonade Drink Crystals
12 x 425 g
3234519
1-90-034010
10058336340106
Iced Tea Drink Crystals
12 x 425 g
4638946
1-90-083124
10058336831246
Crème Brûlée Mix
Dr. Oetker Canada Ltd., 2229 Drew Rd., Mississauga, ON L5S 1E5
2 x 1 kg JUNE 2022 17
www.oetker-professional.ca info@oetker-professional.ca
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LIKE YOU, WE EXIST TO HELP OTHERS
For over half a century, we’ve been working tirelessly to deliver exceptional service, so you can deliver exceptional care. Our best-in-class quality, reliability and food safety have earned our customers’ loyalty and made us Canada’s largest healthcare foodservice distributor. Dedicated healthcare food experts, providing highly personalized service Canada’s largest, most capable supply chain Best-in-class healthcare foodservice resources Broadest product assortment, with the highest food safety standards Our personal approach to your business combines national reach with local representation, giving you the reliability and confidence you need to ensure every menu is executed exactly as planned. Learn more at: Sysco.ca/Healthcare
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