Everything began to change when Nichole Picotte joined the team as department manager. She quickly recognized that the department already had access to a powerful food inventory management system. More importantly, she considered what it could do for floor stock management.

Rather than accepting the status quo, Nichole got to work and built requisition sheets in Computrition’s inventory module. Since then, each department has had its own dedicated list to receive stocked food products. These lists reflect current items, accurate pricing, and well-maintained par levels.

After graduating, Alexa became a Registered Dietitian within the same hospital system. Her new role allowed her to interact directly with patients and discuss their nutritional needs. This experience strengthened her understanding of patient care and meal service coordination. She also gained a deeper appreciation for how foodservice operations influence patient outcomes.

“Despite my new responsibilities, I never forgot the lessons from the diet office,” Alexa explains. “I stayed mindful of the kitchen workflow as I performed my duties as a dietitian.”

Requisitions Out should be straightforward, not a fragmented part of inventory management. HS inStock connects requests, approvals, and fulfillment into one continuous process. Staff can create requisitions on the spot and easily adjust par levels as patient volumes and menus change.

Furthermore, users can assign cost centers at the time of request and collect digital signatures to support accountability and compliance. Fulfillment lists help teams track deliveries with confidence, keeping everyone informed without extra follow-up or guesswork.

We’re excited to introduce HS inStock, the next evolution of Computrition’s inventory management capabilities. HS inStock is designed to further reduce manual tasks, improve accuracy, and simplify daily inventory workflows. Enhanced visibility helps teams make informed purchasing decisions while minimizing waste and unnecessary spend.

With intuitive tools and streamlined processes, staff can spend less time tracking inventory and more time supporting operations. Check out the following video to learn more!

Many operators benefit from a simple framework for managing their hospital foodservice budget: Report, Review, Regulate, and Replicate.

1. Report

Electronic reporting tools simplify monthly operating reports and support transparent communication between departments. Automated systems deliver clean, real-time information.

2. Review

Teams should regularly examine food cost trends, waste levels, and purchasing patterns. Ongoing review helps operators stay proactive.

3. Regulate

With consistent administration, operators can adjust menus, renegotiate pricing, or refine production while controlling costs without harming quality.

4. Replicate

Once best practices are identified, they can be standardized across sites. This unity supports system-wide efficiency and reliable outcomes.

Beyond technology, hospitals are using retail foodservice programs to promote sustainability and community wellness. Many facilities are composting food waste, maintaining rooftop gardens, and/or sourcing local produce. These efforts not only reduce environmental impact but also build pride among staff and visitors.

Additionally, hospital retail foodservice can help address food insecurity. Programs that provide meals to unhoused or at-risk patients strengthen community ties and demonstrate social responsibility. For sites like Legacy Emanuel Medical Center in Portland, Oregon, these initiatives demonstrate how foodservice can extend care beyond hospital walls.

Copying is supposed to save time, not create second-guessing. When options are vague or require excess duplication, teams hesitate to trust the tool. That uncertainty leads to more time spent verifying changes across dates.

With HS HealthCORE, copying is clear and context-aware. The copy menu feature is always available in the menu editor. The current view pre-populates the “from” meal/type/date to save time, and users can instantly switch back to the editor if needed.

Copy by publishing group is the newest copy enhancement in HS HealthCORE. Need to roll out a refreshed “Cold Beverages” lineup next month without touching entrées and sides? Select the group, copy across chosen dates, and the rest of the menu stays put. It’s a surgical, low-risk way to propagate category updates, standardize sections across service lines, or stage seasonal swaps.