Feasibility of a Mobile Food Cart at Asante

Rogue Regional Medical Center

By Lindsey Patterson & Chelsea Black-Small Oregon Health & Science University

Background Information
Food service in hospitals must keep up with ever higher expectations of customers
Hospitals all over the country are making changes to increase the quality and accessibility of food

Many patients and their families as well as hospital staff do not have time get meals from the cafeteria
Convenience and accessibility play a large role in what customers decide to purchase Asantes cafeteria serves 1800 customers a day which can make for long lines and a busy cafeteria The hospital employs 2300 people

Food carts are becoming very popular due to their accessibility and convenience

The Proposal
Open a cash only mobile food cart that will provide breakfast and lunch to busy employees and patient families The food cart will operate from 5a.m. to 3p.m. (5:30-2:30) and will travel throughout the hospital providing grab and go items such as bottled drinks, coffee, sandwiches, fruit, candy bars, snacks and bagels

Operation and Budget

The operation would be run by two part-time employees each working 5 hour shifts The initial start-up cost for the first month is estimated to be $5,491.40 this includes everything needed to stock the cart for one month and labor for the first two weeks of operation The estimated monthly upkeep cost is $3,587 The following items the kitchen stocks and would supply and would not figure into separate cost of food cart:
Other Condiments Bottled water Bottled & canned soda Orange & Apple juice Bottled Tea Apples, Bananas & Oranges Muffins, bagels, and fresh pastries (breakfast only) Assorted Mini Cereals (breakfast only) Assorted candy Assorted chips, pretzels and other bagged snacks Snack bars Premade Salads (lunch only) Sugar & Creamer

Food Cart Implementation Timeline

2-Sep Order Supplies Put out 2 FS I ads. Survey Customers Plan Route 9-Sep 16-Sep 23-Sep 30-Sep 7-Oct 14-Oct

Plan Stock
Interviewing Hiring Orientation/Screen FS I training Cart Preparation Test Run

Duration

LIVE DATE

Benefits for Stakeholders and Customers

The stakeholder, Asante RRMCs Food and Nutrition Service, would benefit from immediate cash on hand which could help the kitchen pay for any new equipment or supplies RRMC employees and patient/patient families in waiting rooms also benefit from a mobile food source Offering a convenient food source would increase employee satisfaction Improved perception of hospital care by patients and their families

Questions??

Implementation Cost
Quantity Item 1 Food cart (includes 3 plastic bins) 2 Labor: Foodservice Worker I (11.13/hr 5hr/day each Mon-Fri for 2wk ) 6 6 deep standard hotel pans (at $18 each) 2 6 deep 1/3 hotel pans (at $11 each) 1 3 tray pastry display case 2 3 Liter coffee dispenser (at $38 each) 2,000 12 oz paper coffee cups and lids (at $0.05 each) 4,000 Coffee stirrers (at $0.001 each) 1 Napkin dispenser 2,400 Napkins (at $0.02 each) 1 Cash box 1 Tongs 1 Sign for Cash Cart 1,500 Sandwiches (include cost for bread, meat, cheese; LOT not included) Total Cost $2,600 $1,131
$54 $22 $119 $76 $100 $5 $4 $50 $10 $0.40 $150 $1,170 $5,491.40

Monthly Upkeep Cost

Quantity 2 2,000 Item Labor: Foodservice Worker I (11.13/hr 5hr/day each Mon-Fri) 12 oz paper coffee cups and lids (at $0.05 each) Cost $2,262 $100

4,000
2,400 1,500 Total

Coffee stirrers (at $0.001 each)

Napkins (at $0.02 each)

$5
$50

Sandwiches (include cost for bread, meat, cheese; LOT $1,170 not included) $3,587