Electronic Patient Food Ordering and Ward Catering 'top ups' system

We have a number of different methods of patient meal ordering at Trust. At the BRI the current process for ordering patient meals involves housekeepers taking meal orders (Mon to Fri and nurses on weekend) by writing down their orders on a form. The form is then faxed to Facilities Admin team who input the information and pass it onto the catering team who pick and pack it arrange for the meals to arrive at the right places.

The electronic system for patient meal ordering and ward catering top-ups will assist in managing ward and catering stock, food wastage and reporting. The ordering by ward staff remains the same. The aim is to provide a consistent patient food ordering and Ward Catering 'top-ups' system across the Trust.

The current process for ordering approximately 921 patient meals per day involves a housekeeper handing out the menus for the patient to complete, collecting them back in collating onto a summary sheet form. The form is then faxed to Facilities Admin team who input the information and pass it onto the catering team who pick and pack it arrange for the meals to arrive at the right places The Trust wishes to use an electronic system for patient meal ordering, managing stock, food wastage and reporting.

Term of the contract is five years.

Overview of requirements - The system must have the following features and meet the full detailed specification where applicable:

The system should be able to: Wi-Fi: The system should be able to use the Wi-Fi Cloud system and be compatible with the Trust's Wi-Fi systems and Internet Explorer V11 software.Hand held devices: The system must be compatible with tablets such as Surface Pro or non windows based devices. The Trust's preference for non windows based tablets is Apple devices.Invoicing: The ability to itemise food items per ward and generate a cost breakdown per ward for invoicing. Waste: Automatically identify the 'best fit' for portions ordered per ward and support the reduction in waste. Manually input wastage info.

1. Ordering: Have a user friendly interface and a shorter timeline for patient meal ordering (same day). Ensure user only sees their own area/ward, only be able to order the maximum bed occupancy of the ward. Ward top ups (consumables) to be managed and ordered through the system to the agreed stock levels. Menus: Incorporates multiple menus (options), languages, photos, symbols against meal ie show allergens, portion size and can appoint a symbol to meaning relevant to us. Patients: Link orders with bed numbers, and the ability to add patients names. Reporting: Provide real time management report writing functions including RAG ratings, graphs and analysis including by cost, popular meals, food wastage, survey. Identify meals supplied to patients. Survey: Provide a customer survey with reporting. Sign off: Option to sign off choices (to avoid patients ordering inappropriate meals).