PFS Healthcare Foodservice
Our standards of operation have made the transition into healthcare a natural extension of our work in corporate food service. Already accustomed to preparing all of our food from scratch, it was very easy for us to accommodate the special diet needs of hospital patients.
|All of our recipes have been analyzed by the Nutritionist IV software so
that the patient meals are just what the doctor ordered. Our patient menus are created in
such a way that they are served a wide variety of delicious foods, even if they have a
long-term stay. The menus are written in three-week cycles so that no patient receives a
|Our experience in the public cafeterias has completely transformed many previously unexciting hospital cafeterias into a place the staff, patients and visitors can be proud of. As good as our patient meals are, though, that is not the food we serve in the public cafeteria. We prepare a completely different menu with a wide selection of items each day in an effort to maximize customer participation. We offer up to 14 entrees and 14 vegetables at our larger accounts. From salad bars to Boar's Head Delis to freshly prepared deserts, Prince Food Systems has something for everybody.||
|Our hospital cafeterias
are considered stand-alone restaurants and not an extension of the patient meal
The success we have in increasing sales in the cafeteria has a dramatic effect in reducing the overall cost of the whole food service operation.
|Our dieticians have degrees from some of the most respected universities in the nation. They must have a minimum of two years experience in a health care facility. Once hired, they are put through thorough training in Prince Food Systems' health care policies and procedures. This is the same training all our managers and supervisory personnel go through. Our chefs, dieticians and food service directors work as a team with the hospital administration to ensure that no one is ever disappointed.|
|Another area Prince Food Systems excels in is physician dining and catering. Our many years of operating fine dining restaurants and executive dining rooms has given us the experience it takes to satisfy even the most discriminating customer.|
|The facilities we operate meet and exceed the standards set by JCAHO and our supervisory personnel are thoroughly trained in the HACCP procedures. In addition to that, all employees go through twice monthly in-service training in areas such as safety, sanitation, customer service and proper food handling procedures. We maintain regular cleaning schedules for all areas of the food service department, from the baseboards to the patient meal delivery carts. Our sanitation practices are highly respected by the health departments in all the communities in which we conduct business.|
|Our employees are carefully selected to fit in perfectly to your facility. First, they undergo pre-employment testing to ensure they meet our high standards. Then they are placed in the job that properly utilizes their abilities. Employee reviews are done quarterly along with regular evaluations of their performance.|
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