Intermountain Healthcare Saves $560,000 Per Year in Food Services From HMC Idea Generation

HMC networking shows McKay-Dee Hospital Center that focusing on SKUs leads to lower food costs.
Bart Sellers of McKay-Dee Hospital Center explains how HMC tools helped achieve this success.
	What process was changed? Standardized food ordering for food services.
	What improvements occurred? Reduced the number of food SKUs from 5,000 to 3,000.
	Who was involved? Food Services Directors and Chefs from the larger facilities.
	What is the estimate of costs, FTE's, time, etc., saved? Approximately $560,000 per year across the system or about 4.0% of the total food spend in the organization.
	What analytic methods were used? Worksheets that contained all the different food items by description, price, and quantity. Worksheets automatically rolled up savings based on designated substitutions.
	How was HMC Benchmark data or KnowledgeWeb helpful in your improvement? We've know in the past that food spend was a big category. The HMC data and networking indicated that this is generally not an area that managed at the SKU level indicating that there was probably room for improvement.

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