LeanPath Profile: Jill Scott, Asst. Director Food Services, Riverside Methodist Hospital
Jill Scott is the Assistant Director of Food Services at Ohio Health’s Riverside Methodist Hospital in Columbus, Ohio where she has served for four years. She previously was with Ohio State University in the Hospitality Management Program and in Campus Dining Services.
The team at Riverside has been using the LeanPath system since June 2009. When they started the program they were hopeful that it would be able to reduce their food costs and waste. “This is especially important considering the current economic climate and the continued drive to do more with less. The system has allowed us to identify some products that were in need of replacement or general system improvement around their production.”
Experience with Waste Tracking
Her overall impression: “[LeanPath's] ValuWaste is great. It helps to raise the awareness for the associates and gives them a chance to contribute ideas to improve the operation. That is an aspect that we pride ourselves in as an organization, so it fit in with our culture. Another component that she enjoys about the LeanPath system, “It is very efficient to process the data and gain action steps so that keeps it achievable”.
“I think it is the right tool for the job. Prior to this, we were manually tracking waste which was very time consuming”. Because of the detailed reports, Jill was able to see how much food was being wasted due to expiration. “With The Joint Commission expectations on holding times, we need to utilize any remaining products or split cases quickly and safely. With an operation of our size, these items were adding up quickly”. She feels that when you look at what a wasted item costs in a week and then take the time to annualize it, you can really see the impact this has on your budget. (One of the features of ValuWaste Advantage 4 is a dashboard that shows how much food is wasted per week and what that adds up to over a full year.)
Her advice to managers new to the LeanPath system is to stay consistent with the program so the associates stay with it. “Make the information a part of associate meetings and recognize them for participating. We build the participation expectation into the annual evaluation review”.
Jill’s initial goal was to reduce food cost. Was this achieved? “When we started the program in June , we were over 8% unfavorable on food cost compared to our budget. We are currently 10% favorable to budget for our YTD”.