2608_After_Hours_Guide_V2

AFTER-HOURS PROGRAM GUIDE

AFTER-HOURS MEAL PROGRAM Patient needs don’t end when scheduled meal service does.

Whether it’s an Emergency Department admission, an overnight delivery, or a patient returning from a late procedure, having access to a quality meal can make a meaningful difference in the patient experience.

The After-Hours Meal Program is designed to supplement your existing after-hours meal service, not replace it. If your operation already offers late-night café service, extended grill hours, or other successful solutions, continue using them. This program provides an additional standardized option to ensure patients have access to quality meals whenever they’re needed. And if you don’t currently have an after-hours meal program in place, this is a simple, scalable way to get started with a consistent approach.

LISTENING TO OUR TEAMS Every hospital has found a way to care for patients after-hours, but those solutions often look different from one location to the next. Through conversations with operators, nursing teams, and clinical partners, a common theme emerged: the need for a more consistent approach.

WHAT WE HEARD FROM NURSING

When patients need a meal overnight, nurses are often left searching for available options or improvising a solution. They asked for a process that is simple, reliable, and easy to follow during busy shifts.

FROM OPERATORS

Food & Nutrition teams wanted a standardized program that could be implemented without adding unnecessary complexity. They needed clear ordering processes, consistent products, and defined responsibilities.

FROM PATIENTS

Patients don’t schedule their hunger around meal service. Whether admitted late, returning from a procedure, or recovering overnight, they deserve access to a nourishing meal when they need one most.

2

OUR SOLUTION The After-Hours Meal Program was designed to provide: Standardized hot and cold meal options Rather than creating more work, the program provides a framework that makes after-hours meal service easier for everyone involved.

Consistent ordering and inventory processes Clear operational responsibilities Simple execution for overnight teams A better patient experience across every shift

ONE PROGRAM. TWO APPROACHES. EASY TO IMPLEMENT

SIMPLE TO EXECUTE

FLEXIBLE FOR YOUR OPERATION

CONSISTENT ACROSS LOCATIONS

MEALS MADE IN MINUTES

SPRIG & SPROUT

Chef-inspired entrées that are fully prepared and ready to heat in minutes.

Fresh grab-and-go meals that are ready to enjoy without additional preparation.

IDEAL FOR:

IDEAL FOR:

•

New admissions

•

Lighter appetites

•

Patients returning from procedures

•

Quick nourishment

•

Missed meals

•

Snack replacement

•

Overnight inpatient care

•

Patients who prefer a cold option

•

Patients who are diabetic and need a quick solution

FEATURES: •

Microwave ready

FEATURES:

•

Individually packaged

•

Freshly prepared

•

Portion controlled

•

Ready to serve

•

Complete hot meal solution

•

Individually packaged

•

Variety of sandwiches, salads, bistro boxes, and snacks

MENU AVAILABILITY

Patients will not be presented with a menu for after-hours meals.

Instead, nursing teams will have access to a simple menu reference that identifies available meal options and the diets they support, making it easy to select an appropriate meal for each patient.

3

WHERE CAN IT BE USED? Every hospital is different, but the most successful programs begin implementation where overnight meal demand is highest before expanding to additional care areas.

ASK YOURSELF: Do patients routinely arrive after meal service has ended?

Do patients frequently return from procedures after dinner?

Is refrigeration and microwave access available nearby?

If you answered yes to two or more questions, that area is likely a strong candidate for the After-Hours Meal Program.

RECOMMENDED CARE AREAS CARE AREA

WHY

ACCESS

Emergency Department

Frequent admissions and long patient stays

Nourishment room refrigerator

Maternity

Deliveries occur 24/7

Nourishment room refrigerator

General In-Patient

Other units with overnight admits, or where nursing has vocalized a need

Nourishment room refrigerator

Orthopedic

Often left in recovery with no meals until discharge

Nourishment room refrigerator

Ambulatory Surgery Center

Patients may remain in recovery beyond meal service or experience unexpected delays

Refrigerator within or near the care unit

Dialysis Center

Extended treatment or delayed transportation may create a need for a meal

Refrigerator within or near the care unit

Retail

Supports staff and caregivers

Café

*This table is intended as a starting point, not a complete list. If another care area at your location would benefit from the After-Hours Meal Program, consider adding it based on your patient population and operational needs.

Be sure to evaluate meal utilization, product loss, and overall cost to ensure the solution is sustainable.

4

GETTING STARTED Launching the After-Hours Meal Program requires just a few key steps. Take time to adequately prepare prior to launching to ensure consistent execution from day one.

STEP 1 IDENTIFY YOUR PROGRAM OWNER

Assign one person to oversee the program. This individual should be responsible for ordering, inventory management, communication, and ongoing program oversight.

STEP 2 SELECT PARTICIPATING CARE AREAS

STEP 3 CHOOSE YOUR MENU OFFERINGS

Determine where overnight meal demand is greatest, and identify the units that will participate during your initial launch.

Select the meals you’ll offer as part of your After-Hours Meal Program based on your patient population, anticipated demand, and available storage space. Consider offering a mix of hot entrées and fresh grab-andgo options to meet a variety of patient needs and dietary requirements.

BEFORE LAUNCH, BE SURE TO:

STEP 4 PREPARE YOUR SPACE

•

Finalize your after-hours menu selections.

•

Update floor stock PAR sheets and stocking lists to reflect the products you’ll carry.

•

Establish inventory levels for each participating care area.

•

Share the final menu offerings with nursing teams so they know what’s available.

BEFORE LAUNCH, CONFIRM EACH PARTICIPATING AREA HAS: •

Refrigerated storage

•

Posted heating instructions

•

Microwave access

•

Disposable serviceware

•

Posted menu offerings for clinical teams

•

Clearly identified storage location

RECOMMENDED SERVICEWARE: Create a more complete dining experience by serving hot meals using the following serviceware:

Preferred sourcing: Available through your broadline distributor.

•

14” × 18” white molded fiber tray

•

Sugarcane bowl for plated entrées after heating and resting

•

Disposable cutlery pack

5

GETTING STARTED STEP 5 PREPARE MENU COMMUNICATION

ENSURE NURSING TEAMS HAVE A CLEAR REFERENCE SHOWING: •

Current meal offerings posted for nursing to easily view

•

Supported diet types

•

Storage location

STEP 6

Review the process with both Food & Nutrition and nursing teams before launch.

PREPARE YOUR TEAM

EVERYONE SHOULD UNDERSTAND: •

Where meals are stored

•

How meals are prepared

•

How meals are ordered

•

Food safety expectations

•

Who maintains inventory

•

Who to contact with questions

A shared understanding before launch creates confidence and consistency across every shift.

CLICK HERE TO FILL OUT YOUR OWN PREPARE YOUR TEAM DOCUMENT.

ORDERING YOUR PROGRAM Ordering your After-Hours Meal Program is simple. Both Meals Made in Minutes and Sprig & Sprout are ordered through the Lightspeed Order Portal using a single username and password. Once your account is established, you’ll be able to order both product lines from the same ordering guide.

NEED ACCESS? If your location does not currently have access to the After-Hours Meal Program, you’ll first need to request that MG Foods be added to your approved vendor list.

CLICK HERE TO CHECK OUT THE VENDOR HEAT MAP

To get started, email deanebussiere@iammorrison.com and include: Unit name & number

Primary contact

Average daily census

Once the vendor has been approved, the account will receive a Lightspeed order link with login instructions, username, and temporary password to the same email address listed on the New Vendor Request.

6

ORDERING YOUR PROGRAM PLACING AN ORDER 1

LOG INTO THE LIGHTSPEED ORDER PORTAL

2

SELECT YOUR LOCATION

3

CHOOSE YOUR ORDER GROUP

4

SELECT YOUR DELIVERY DATE

5 6

ENTER THE QUANTITIES FOR EACH PRODUCT YOU’D LIKE TO ORDER • •

MEALS MADE IN MINUTES (HOT MEALS) SPRIG & SPROUT (COLD MEALS)

SUBMIT YOUR ORDER

Work with your vendor representative to establish your delivery schedule, ordering cadence, and PAR levels.

ORDERING TIPS

PRODUCT AVAILABILITY

• Order based on anticipated demand.

Product assortments may vary by region. Refer to the regional partner map and ordering guide to view the products available for your location.

• Place smaller, more frequent orders to maximize freshness.

• Rotate inventory using First In, First Out (FIFO).

• Monitor waste and adjust PAR levels as needed.

7

EXECUTING THE PROGRAM Consistency makes this program successful.

• Check inventory levels • Rotate product using FIFO • Remove expired items

BEFORE OVERNIGHT SERVICE

• Restock refrigerators • Confirm patient menus and heating instructions are available

NURSING • Identify the patient’s need • Verify the appropriate diet order (if applicable)

WHEN A PATIENT NEEDS A MEAL

• Select the appropriate meal • Heat the meal (if applicable) • Serve the patient FOOD & NUTRITION • Maintain inventory • Replenish product • Update floor stocking sheets after replenishing inventory • Monitor expiration dates • Review PAR levels • Confirm nursing menu references accurately reflect available products • Support nursing with questions or product availability

8

EXECUTING THE PROGRAM Consistency makes this program successful.

PRESENTATION MATTERS Even during overnight hours, presentation helps reinforce the quality of care patients receive.

FOR HOT MEALS, WE RECOMMEND SERVING:

TRAY SERVICEWARE MOLDED FIBER 14x18 white 1/100 ct MIN #: 20804

BOWL BIODEGRADABLE SUGAR CANE COUPE 32oz 400/ct DIN #: 4199687

DISPOSABLE CUTLERY & NAPKIN SET

PLATING BEST PRACTICES After heating the meal according to the provided instructions:

1

Put on clean disposable gloves before handling the food or serviceware.

2

Carefully remove the film from the entrée.

3

Using a clean disposable spoon and fork, gently transfer all meal components into the sugarcane bowl while maintaining the presentation and portion integrity.

4

Discard the original container and transfer utensils.

5

Serve the meal promptly using clean service utensils and follow your facility’s food safety and infection prevention practices.

A thoughtful presentation transforms a convenience meal into a more complete dining experience.

9

LAUNCH CHECKLIST Before introducing the After-Hours Meal Program, confirm the following:

AFTER-HOURS QUICK PREP CHECKLIST PLANNING

RESOURCES

Client approval

Nursing menu reference posted (laminated)

Program owner assigned

Heating instructions posted near microwave

Participating care areas identified

Plating best practices posted

Nursing leadership informed

Lightspeed account established Regional vendor confirmed

EQUIPMENT Refrigerator available

INVENTORY

Microwave available

Initial order placed

Disposable trays ordered

Product received

Disposable sugarcane bowls ordered

Storage locations organized

Disposable cutlery available

PAR levels established Floor stocking sheet updated

TRAINING

RESOURCES

Food & Nutrition team trained

Everything you need to support implementation is available through the After-Hours Meal Program toolkit.

Nursing process reviewed Roles and responsibilities communicated

RESOURCES INCLUDE: •

Lightspeed ordering guide

•

Product ordering guides

•

Microwave heating instructions

•

Vendor contacts

•

Regional partner map

•

Client talk track (education and why)

•

Diet crosswalk

•

Laminated menu for nursing to reference

FOR LOCATIONS THAT CHOOSE TO MAKE AFTER-HOURS MEAL PROGRAM OFFERINGS AVAILABLE THROUGH THE CAFÉ: •

Follow established suggested retail pricing (SRPs), which can be found here.

•

Use the approved retail tags and POS instructions.

•

Merchandise products according to our retail brand standards.

10