How à la carte hospital food became a pillar of healthcare

How à la carte hospital food became a pillar of healthcare

When the Jeroen Bosch Clinic in Den Bosch radically overhauled its foodservice operations, it turned to trusted partner temp-rite to ensure a successful transition. Jim Banks explores how that partnership made food a key part of patient wellbeing.

In healthcare, food plays a critical role in the patient experience. When thoughtfully prepared and nutritionally balanced, it can support healing and promote long-term health. That’s why changes in hospital catering can carry significant meaning – and potential. At the Jeroen Bosch Clinic in Den Bosch, Netherlands, a major transformation began in 2020. The hospital moved away from its traditional cook/ chill/reheat model – previously offering only a limited menu – to an innovative à la carte system that delivers up to 600 fresh meals daily. “We had a kitchen in place from 2000, and at some point you have to look at whether to renovate and do something completely different,” says René de Bont, the clinic’s head of nutrition and catering.

“We were looking at how we served meals and realized we needed to change something, so we looked for systems that would fit. “We still wanted to cook fresh and give patients full control over what they eat, when and with whom, so we turned to Sodexo, which was already working that way at another site in The Netherlands. We had some space in the hospital, so we could build a whole new kitchen, which is now à la carte, like a hotel kitchen.”

The changes extended well beyond the kitchen. Service hours now run from 7:00am to 7:00pm, with hot meals available between 11:30am and 6:15pm, which required a big shift in staff work schedules. Also, patients can now order meals by phone, rather than putting in a written choice the day before. “We can now nudge people towards healthy food and get them to choose things that suit their diet, which is a totally new part of the service,” says de Bont. “Previously, nurses delivered and collected food. Now, hospitality is done from the back door of the kitchen and delivered with a smile by specialist staff. Most people can eat normally, so we do not need a nurse to deliver food, unless the patient needs some help with eating.”

The power of partnership

Through a close working relationship with its client, temp-rite was able to design the ideal solution for the clinic. “Because the patient’s recovery is the top priority, the clinic’s food is seen as part of the healing process, especially the protein intake,” says Niek van der Rijken, country manager of temp-rite Netherlands. “The right nutrition saves money and creates wellbeing, and patient satisfaction has increased significantly. Furthermore, there is 60% less food waste.” “We try to create solutions for our customers. It is all about consensus, so everyone talks and agrees on the right solution. We are more of a partner than a supplier,” adds Frank Höck, managing director of temp-rite International, regarding the corporate philosophy that applies to the company in the Netherlands, but also the other national companies. With happier patients, better nutrition, and less waste, the results speak for themselves.

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