Anthony's Coal Fired Pizza’s Post

Let's keep moving forward on this nurselife journey. Many, many people need help...and they know nurses have or know what they need. Take a brief pause from "perfecting" your recipe/solution and your cake is baking. Bring a friend on the road to grow together and enjoy the beautiful creation. #powerinnursing #nurselifematters #speakercoach

Pizza symbolizes the placation of healthcare staff grievances with a system that is not appear serious about real problems. Pizza are being bought and dropped in break rooms across the nation to solve staffing and other adverse workplace conditions. Poor staffing--pizza. No breaks and everyone taking a stretch assignment--pizza. Another staff member assaulted--pizza. Patient's aorta dissecting--have you tried to patch it with a slice of pizza? Its like healthcare duct tape! I love pizza as much as anyone. And I have ate lots of it over my career and I have even bought it as a leader for days that we were very short and/or had a crisis on the unit. Those were one offs. But what we are now seeing is that this is the heighten new normal--and rather than solving for staffing or work load--pizza is being offered. So lets look at the economics of that investment from the hospitals perspective. There are a bunch of ways to slice this break down and it will vary by state due to break laws. Just as a generic break down I have broke it down for states that have no break laws. The bulk of these locations don't allow for nurses to back charge for missed breaks--so when you are too busy to get any breaks there is no retribution--except pizza of course. Huge Shout out to Michael Maclaren and his post last week that got great engagement on the topic of work conditions and pizza. #pizza #thebreaknurse #nursesonlinkedin #healthcareonlinkedin #linkedin Sarah Wells, MSN, RN, CEN, CNL Sara GrieshopRebecca Love RN, MSN, FIELCasey Green BSN, RN, CCRN-CMC, CTRN, CFRN, CEN, TCRN, CPEN, CNRN, NRP Ann M. Richardson, MBA Zach Smith, BSN, RN Chris Caulfield, RN

Hampshire County Council is proposing to close its Education Catering service by 31st March 2026, and is consulting with schools and nurseries which use the service on two potential options to meet their catering needs in future. One option is for schools and nurseries to arrange their own catering provision. There is a well-established private sector market of school food providers operating successfully in Hampshire, from which schools can select. Another option is to provide a managed outsource of the service which schools and nurseries could buy into. This option would see the County Council procure and manage the supply of meals from alternative providers, on behalf of schools and nurseries. Education Catering, formerly known as HC3S, has experienced significant financial pressure in recent years due to the combined impacts of rising food and staff costs. Read more: https://lnkd.in/e3Us3jaq

Staffing in elder care facilities is always a challenge. A lot of nursing homes are located in smaller communities, and the work and the grind in a nursing home is difficult. When we talk about the kitchen in particular, the gap is often even larger as the entire food service industry is understaffed and these are not the highest paying jobs. In this environment, what often surprises me is that not enough people are looking at the overall productivity of their kitchen and their processes. Unfortunately, they're usually too busy to even do the studies that you need to do in order to dig out of the hole. A great example is pre-thickened liquids. Everybody thinks, “Oh, it's great. It's already mixed. All we have to do is serve it.” What they are not considering is that for every beverage (say they offer 4), that means they need to order at a minimum 3 different SKUs each (thin, mildly thick, and moderately thick), plus they still need to make extremely thick (since you can’t order it). Now they have 12 different items they’re ordering that they need to keep in stock, keep refrigerated, have ready to serve, and they still have powder thickener around, because they're going to get somebody who needs extremely thick on occasion. The question everyone should be asking is “how can we simplify without sacrificing quality.” If you make thickening any drink dummy-proof and easy - one pump for mildly, two pumps for moderately, four pumps from extremely thick - and it takes under 2 minutes to mix - whether you are making 1 serving or a gallon, it saves all the costs of inventory management, wasted food, and frustrated employees. I’ll send anyone a free sample who wants to try it. #ElderCare #Dysphagia #Staffing

STAFF CANTEENS Keep up with the lunchtime demand. Caterers in the education sector are all too familiar with the lunchtime rush. In the space of a few hours, schools, colleges and universities can serve hundreds of meals to hungry students every day. Warewashing facilities play an integral role in helping them to keep up with the high turnover of diners, ensuring they always have spotlessly clean crockery, cutlery and glasses to hand. At Classeq, we know that if a school kitchen doesn’t have a reliable and efficient warewasher, then it’s impossible to serve all the pupils within the tight lunchtime window. That’s why we’ve developed a range of simple-to-use and cost-effective under counter machines, which can wash up to 360 plates an hour without comprising on the quality of the clean. Standard machines — which have three-minute cycles for maximum output — to DUO systems — with double-skinned sides and doors for quieter operation and reduced heat loss — there is a warewasher to suit all educational catering needs and budgets. All our machines are also WRAS compliant. This provides the added level of reassurance that contaminated water is safely drawn away, ensuring it can’t flow back into the mains supply and that every wash is up to the highest hygiene standards. Speak to one of our experts today: ☎️ 011 888 7932 📩 [email protected] 🌐www.classeq.co.za

Magic Breakfast survey finds majority of teachers support Government’s breakfast plan https://lnkd.in/e4qZuKpp #magicbreakfast #psc Public Sector Catering LACA - The School Food People

My colleagues from different positions sat down one day and we discussed how we would like to live in an aged care setting when we reach that age. RN 1: just let me binge TV, my favourite TV shows, with beer, nuts, on a good recliner chair. Don't bother ask me to have meals at dining room, I like to watch my favourite shows which usually fall at meal times. RN 2: I only like Tiramisu and wine, don't preach me on healthy food, I don't care. It's my life, not yours. Chef: If you serve me those Pureed food scooped up by an ice-cream scoop, I will storm into the kitchen with the plate and teach them a proper lesson. I know some top chefs would probably turn the kitchen upside down and cook his own meal. Maintenance Officer: I would probably pull everything apart and resemble them back together. These are giant LEGOs and it's fun. Facility Manager: I probably will become a QCAB representative and challenge every single suggestion or decision from the operator. I had heard enough from an FM position, now it's my turn to talk back. Care Manager: I don't want to care too much anymore, but I'll judge critically how you care about me. Quality: I will be one of the top 'High Maintenance required' listed person as I look into a lot of gaps and complaints. I will probably send you 3 complaints at least on daily basis. What would your life in aged care be 20 years from now?

Today's BBC article highlights further concerns in PFI schools - this time in relation to soft FM services such as catering and cleaning. At P2G we have worked with a number of public authorities to remove soft FM services from their PFI schemes, giving them better value for money and greater flexibility. If your school is maintained by a PFI provider get in touch if you would like to take to discuss how to bring key services such as catering back under your control. https://lnkd.in/eBtRpKP6

The Texas Restaurant Association is pioneering a game-changing initiative to address a critical issue faced by many in the hospitality industry: childcare accessibility. As shared by Sarah Al-Shaikh in her recent article, the Texas Restaurant Association's Austin chapter, led by Executive Director Madison Gessner, is stepping up to confront the challenge of reliable and affordable child care for food service workers, who often work non-traditional hours. In collaboration with United Way, they conducted a comprehensive survey to understand the unique needs and struggles of hospitality employees regarding child care. The findings were eye-opening: the majority of respondents reported unreliable childcare arrangements, with many unable to afford more than $10 to $25 per shift. The survey results underscored a clear need for assistance, with an overwhelming 82.1% expressing interest in financial support. Armed with this valuable data, the Texas Restaurant Association is forging ahead with a pilot program aimed at providing non-traditional-hour child care by the end of the summer. This initiative represents a significant step towards addressing a pressing need in our community and exemplifies the power of collaboration and innovation. Let's support the Texas Restaurant Association in its efforts to make child care more accessible and equitable for all! Read the full article by Sarah Al-Shaikh here: https://lnkd.in/g6p5DmBC

With back-to-back school lunch periods, keeping food hot and fresh is a juggling act. CVap Holding Cabinets ensure that the last meal served will be just as good as the first. https://lnkd.in/eMm6gr-V