Nourishing Outcomes, Not Just Meals

In healthcare, foodservice isn’t optional—it’s essential. Patients, visitors, and staff rely on consistent, high-quality meals. Most hospitals outsource this function, but evaluating and managing foodservice vendors can be overwhelming. Ian Bigelow brings over 35 years of experience in senior operations and foodservice leadership, helping organizations achieve robust financial and operational results without compromising care.

Lean, Outcome-Based Approach

PSC’s strategy begins with a reverse-engineered analysis of current outcomes:

• If outcomes are positive: Identify the most direct path to maintain and improve them
• If outcomes are mixed or negative: Pinpoint what needs to change, be added, or eliminated

This outcome-first method reveals inefficiencies, missteps, and workflow barriers—making it easier to streamline operations and elevate service quality.

Common Areas for Improvement

• Misallocation of skillsets
• Menu misalignment between patient and cafeteria offerings
• Poor supply order timing
• Physical workflow obstacles

No part of the operation is off-limits for scrutiny. The result? Leaner workflows, optimized staffing, reduced waste, and happier customers—all while lowering costs.

What PSC Offers

Combining deep experience in foodservice, facilities engineering, and design/build, PSC can lead efforts in:

• 💰 Reducing food and supply costs
• 👥 Hiring and evaluating department leadership
• 🔄 Managing GPO conversions
• 📑 RFP/RFI development and supplier transitions
• 📊 Benchmarking and utilization planning
• 🧑‍🍳 Enhancing staffing productivity
• 🏗️ Kitchen and cafeteria design/build (revamp, remodel, or new construction)
• 🍽️ Menu synchronization and management
• 🎉 Catering program development
• 📉 Cost reduction with improved service quality
• 🔧 Equipment evaluation and selection
• 🧠 Staff training and waste reduction

The Bottom Line

Foodservice in healthcare is about more than nutrition—it’s about experience, efficiency, and outcomes. With PSC’s guidance, your organization can deliver better meals, reduce costs, and improve satisfaction across the board.