Healthcare Dining Management
The AAIM Program
Extreme Challenge:Balance increased consumer demands, regulatory oversight, and costs with decreased reimbursement
Armstrong recognizes that healthcare food service management provides just such a challenge.
In response, Armstrong developed AAIM – Armstrong Assisted Internal Management. AAIM is a customized food service management program. It focuses on efficiency and getting the most out of your nutrition and food dollar.
AAIM offers the expertise and support of an out-sourced food service management arrangement. However, unlike contracted food service management, AAIM is
- Short-term
- Facility directed - You maintain control of management, staff, and operations
- Facility focused - Aggressive development of your internal talent and systems
Contact ANM for a confidential evaluation if AAIM is right for you.
LTC Menus – Geriatric Nutrition
Resident participation in selective dining is a significant part of the culture change in long term care and geriatric nutrition. However, this change does not occur without its challenges.Resident Challenge:
It is difficult to remember choices made for the meal and to recall any special nutrition therapy when making food choices.
Organization Challenge:
Selective menus reduce efficiency and increase cost when compared to non-select menus.
The “Always Menu” system addresses both resident dignity and organizational resource management. The ANM menu system combines the efficiency of the non-select cycle menu and the enjoyment of choice.
Resident-centered software supports the program by simplifying the selection and streamlining production. Standardized menus can be customized or you create your own.
Contact ANM for more information on how to advance your dining program plus
- Reduce food waste
- Reduce inventory
- Reduce production time
- Increase resident satisfaction
- Increase resident dignity
