Description
A brief report showing the 7 critical key performance indicators (KPIs). Each KPI is summarized by facility size (number of beds) and then by 25th, 50th, and 75th percentile.
AHF is the authoritative voice of the self-operated healthcare foodservice and senior dining industries, empowering self-operators to achieve success.
AHF is the authoritative voice of the self-operated healthcare foodservice and senior dining industries, empowering self-operators to achieve success.
A brief report showing the 7 critical key performance indicators (KPIs). Each KPI is summarized by facility size (number of beds) and then by 25th, 50th, and 75th percentile.
A brief report showing the 7 critical key performance indicators (KPIs). Each KPI is summarized by facility size (number of beds) and then by 25th, 50th, and 75th percentile.
Evaluate where your gaps lie and determine what tools, documents, or mechanisms you may not have in place in your operation.
New Self-Op Foodservice Directors looking to get their retail programs running smoothly. This is a downloadable document that can be used in your daily operation.
The worksheet can be used to gather the required data for benchmarking submission. It is used to help understand the metrics and what is included in each data point submitted into AHF’s Bench
An article from S.O. Connected Magazine focusing on how to transition a food and nutrition department management from contract to self-operated after the contractor has left.
A presentation from 2014 at an AHF Annual Conference outlining contractor tactics for taking over department management. Includes tips and information on how to better understand contractor present