Consulting
CBORD Consulting
Demonstrated healthcare foodservice and nutrition outcomes:
Engagement
96-98% patient satisfaction1-4
100% staff satisfaction7
Safety & quality
95% malnutrition identification, diagnosis and coding7
Nutrition
Sustainability/Costs
25% reduced plate waste
(to 8-17%)1-3
$1.5M malnutrition revenue opportunity
The CBORD Solution:
CBORD consulting comprises of dietetic, foodservice and IT professionals with strategic, operational and research experience in public, private, and not-for-profit health and aged care organisations. CBORD has been working with customers since 1994 to deliver successful, innovative, and sustainable healthcare solutions, streamlining systems across organisations, whilst maintaining site flexibility and uniqueness.
With a comprehensive understanding of the key issues facing healthcare, including accreditation and legislative requirements, our consulting team works collaboratively with you to deliver customised foodservice and nutrition consulting expertise in the following areas:
- Wellness checks – maturity model assessment to determine current efficiency and automation, identifying areas for improvement
- Foodservice model – concept design, service re-design, planning and delivery
- Room Service – feasibility assessments, pilots, model planning and implementations
- Foodservice operations – strategy and vision, workflow re-design, menu design and analysis, menu review
- Malnutrition management
- Data analytics
- Project and change management
CBORD CONSULTING
We work with you to improve your operations and develop the optimal food and nutrition service model to achieve your business goals.
What is CBORD Consulting? How does it differ from other consultants?
Are you keen to enhance your patient’s care and experience, improve nutrition, improve staff experience, create a unique advantage over your competitors, deliver additional revenue, reduce food waste and operating costs? Meet Carmel Lazarus and Kirsty Maunder who bring their unique experience and expertise to guide your healthcare food services and nutrition teams to deliver innovative and evidence-based solutions.
Room Service Research Report
This study aimed to demonstrate the effectiveness and feasibility of the Room Service model by measuring dietary intake, food waste, food costs, patient satisfaction, and staff satisfaction.
Room Service Planning
CBORD offers consulting services to guide you in the design and implementation of room service in your organisation. We...
Malnutrition Management
Technology that supports evidence-based malnutrition management to improve clinical outcomes and maximise reimbursements....
Food Service Model Scoping
We provide food service and nutrition expertise for hospitals and aged care in the following areas: Food service strategy...
Wellness Check
Our CBORD Consulting team can provide a food and nutrition system wellness or diagnostic check to assess where your...
References
- Maunder K and Lazarus C. (2019). Room Service case study: an effective and feasible hospital foodservice model; To be posted on the CBORD website soon.
- McCray S, Maunder K, Krikowa R, & MacKenzie-Shalders K. (2018). Room service in a public hospital improves nutritional intake and increases patient satisfaction while decreasing food waste and cost. Journal Human Nutrition and Dietetics 31(6):724-741.
- McCray S, Maunder K, Krikowa R, & MacKenzie-Shalders K. (2017). Room service increases nutritional intake and improves patient satisfaction whilst decreasing food waste and cost. Academy of Nutrition and Dietetics, 118 (2):284-293.
- Maunder K, Lazarus C, Walton K, Williams P, Ferguson M, Beck E. (2015) Energy and protein intake increases with an electronic bedside spoken meal ordering system compared to a paper menu in hospital patients. Clinical Nutrition ESPEN, 10 (4):e134-e139.
- McCray S, Maunder, K, Moir J, Norris R, MacKenzie Shalders K. (2018). Bedside menu ordering system increases energy and protein intake while decreasing plate waste and meal cost in hospital patients. Clinical Nutrition ESPEN, 26:66-71.
- Barrington V, Maunder K & Kelaart A. (2018) Engaging the patient: improving dietary intake and meal experience through bedside terminal meal ordering for oncology patients. Journal of Human Nutrition and Dietetics, 31 (6):803-809,
- Maunder K, Nave F, Ackerie A, McCray S (2019). Improving identification, diagnosis and coding of malnutrition: Phase 2: An electronic malnutrition management solution. 36th National Conference of the Dietitians Association of Australia, Gold Coast. Nutrition and Dietetics, Vol 76 (Suppl. S1):65. *Final presentation data referenced.