Labor.
It impacts every facet of every business — and especially healthcare facility kitchens. That’s why we tapped the experts at Shamrock Foods to develop a four-week “labor lean menu.” Now, no matter the reason for being short-staffed, this tool will help successfully manage the situation.
The labor lean menu is intended for temporary use when operators need easier food preparation. The menu relies on convenience, precooked, canned, ready to mix, and ready to serve items that require minimal preparation. It should be put into play when there is limited staff or the staff available have lower cooking skills and/or less dietary expertise. For example, if a cook is out due to illness, the labor lean menu makes it possible for a dietary aide or other department staff to step in and help continue kitchen operations.
When implementing a labor lean menu, it’s recommended to use liberalized diets. As always, be sure to consult with the facility dietitian before use and to confirm if substitutions are necessary. To help bring the concept to life, below is a sample of one week.
Connect with your Shamrock Foods Sales Representative or email the Menu Team directly at [email protected] for questions or if you’d like additional support building your own customized menu!
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