Latest Articles

The Dishwasher Dilemma – High Temp or Low Temp?

With energy and environment issues at the forefront of the food service industry and cost cutting and food safety at the forefront of the healthcare industry, commercial dishwasher companies introduced a low temperature dish machine to the market. What advantages does this untraditional machine have that its high temperature cousin does not?

Holding Meals at Ward Level

We all do our best to serve our meals to patients at the correct temperature – hot food hot and cold food cold. It is a huge challenge which can often be overcome by using a state of the art meal delivery system that provides active temperature maintenance.

How to Manage Absenteeism in the Workplace

Absenteeism is not a unique problem to food service operations, however is usually present. This is due to increased presence of the union environments and changing economic times. People, even in a “recession” seem to have choices, rights and more options than before. With these in mind, Absenteeism has become not only an issue, but a cause of lower production, decreased quality of work and increased costs of labor. In this article we will discuss some common causes of absenteeism and how to handle it.

What is a Resident Food Committee?

In long term care settings and rehabilitation hospitals and even in other institutional settings that provided extended care, the creation of a foodservice committee made up residents, family, and staff is critical to the success of a dietary functional program.

Innovations for Senior Dining

In all my walk abouts across the country the one health care sector that seems to be so different from province to province when it comes to dining is senior dining – more specifically long term care. Yes, acuity levels are on the rise and budgets are shrinking. Everyone is being asked to do more with less but wow, what an opportunity to be innovative and come up with some new ideas to make the dining experience a wow event. For our seniors this should be second nature to us.

Is There A Decrease In Room Service In The USA?

Is There A Decrease In Room Service In The USA?

In August 2010, the US Publication ‘Foodservice Director’ announced that they had completed there Food Service Director Census for 2009 and that while the total foodservice revenues in hospitals rose on average by 6% compared to 2008, there was a noticable decline in the use of ‘on-demand room service’ style meal delivery

Hospitality in Hospitals?

Hospitality in Hospitals?

When I was 15 years old, I started working in the hospitality business at a small English Pub as a Busboy. I went to school and studied cooking and hospitality management and after graduating in Hospitality and Tourism Management, continued a career in restaurants and hotels. I was first introduced to hospital feeding at the age of 33 and at that time wanted to bring hospitality to hospitals. It only seemed right. It only seemed natural to me.

Let them eat.. biscuits!!

Who doesn’t enjoy a nice warm biscuit from the oven? A little butter, a little jam or whatever you fancy!

It doesn’t matter if your facility makes them from scratch, buys in a mix or brings them in pre-made they all have a great quality outcome with the Burlodge retherm system. Normally our carts do not bake food items but this has been tested and works perfectly. Here are a few production tips to help you produce that perfect biscuit for your patients, residents, clients or customers.

Code Positive

More than ever, institutional catering managers and nutrition directors are always on the look-out for ways to enhance the dining experience. Improving the quality of food, logistical efficiencies, food options and even temperature control – while still making the processes easier for staff to manage – there are clearly many facets to constantly monitor and manage. This is especially truw in the healthcare field where keeping pace with patient demands and shrinking budges pose a particular challenge.

Pandemic Solutions

Pandemic Solutions

Pandemic preparation is an issue that today looms larger than ever. This is especially true in light of recent events such as concerns around the spread of H1N1 or, more generally, the emphasis that more organizations are placing upon emergency preparedness.

Welcome to Kitchen Heat!

It’s funny how quickly the world changes. Seems like yesterday that we would get our news from a paper, our weather from the radio and if you wanted to see pictures of your friends vacation – you actually had to GO to their house to see them.

Go Lean!

Health care foodservice departments today are under considerable pressure to do more with less. Management is challenged to find savings, create efficiencies, provide safe work environments and invest wisely in sustainable yet flexible technologies. As a company that’s been a part of the health care foodservice industry for 25 years Burlodge is able to leverage its worldwide experience to develop new technologies that meet today’s demands. An excellent example of this is one of our recent developments: B-Lean.

Burlodge Canada Announces Pandemic Plan For Business Continuity

All Burlodge Canada Offices are operating normally and have entered a “heightened awareness” phase as part of the company’s Pandemic Action Plan in response to the World Health Organization (WHO) Stage 5 announcements concerning the H1N1 flu (swine flu).

“We have invested considerable time and resources and made new investments into upgraded Information Technology so we can be fully prepared in case of a Pandemic,” says Company President, Paul Gauntley. “ Our action plans have been developed to make sure we continue supporting our clients across the country in a seamless way so that they can continue to operate with confidence.