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6 Customer Focus Cook/Chill Meal Delivery Interview with David Church Food Service Manager - Warrnambool Hospital David Church has been the Food Service Manager at Warrnambool Hospital for an amazing 20 years and has been instrumental in bringing cook/chill meal delivery to the Australian market. Warrnambool Hospital is a 240 bed facility based on the southern tip of Victoria and has a history stretching back some 150 years. When David joined the team his objective was clear, to save money in the kitchen whilst maintaining a high quality meal service. Philip Staggol, Executive Chef “This was a real challenge because the cost savings needed to be fairly dramatic and I knew that it was going to require a complete change of systems and culture.” So in 1993 David, along with some industry colleagues set out on a journey to Europe which was about to change the way meals were produced and delivered in the Australian healthcare sector. Kevin Wood, founder of <strong>Comcater</strong> was always at the forefront of innovation, having commenced distribution of the Garland range in 1979, and was now turning his attention to the new concept of cook/chill. At the same time David Gregory, a <strong>Comcater</strong> veteran was also doing his research and had found some information on a new cook/chill system that had been implemented in the US. “David showed me the article which started the ball rolling. From there Kevin put us in touch with his contacts and we arranged a research trip to Europe.” “We returned to Australia full of ideas and then it was a case of who would jump first!” Indeed it was Warrnambool Hospital and Bendigo Health who were the first to implement systems into their hospitals following the trip. David based his cook/chill facility on a hospital in Grenoble, France. “When I came back I got together with a CAD designer and showed him what I wanted to do. He designed the systems for me and we set about making the necessary changes.”
left to right: David Church, David Gregory, Warren Loy, tour guide, Craig Pemberton The meal delivery and rethermalisation system purchased was Socamel. David recalls, “I researched all the brands available at that time and Socamel was the only system that could accommodate Australian cuisine. Socamel is a simple system that ticks all the boxes and offers consistent, high quality meals to our patients at the correct HACCP temperatures both hot and cold, so when I came to replace the system last year Socamel was still my choice.” When David first presented his vision to the Board of Directors in 1993 it would have seemed like a risk...... a large investment into a completely new system, the first of it’s kind in Australia. The Board were so impressed with David’s concept that they had no hesitation in giving the green light, especially as the return on investment had been calculated at 4 years....... in fact David managed to return it within 2 years. Today, 17 years on David is using the same cook/chill equipment and system. Socamel was upgraded in 2009 to the Double Flow and Ergoserv V3 and Warrnambool prepare 1000 meals each day servicing 4 campuses along with the general market and have the capacity to produce 3000 meals per day. “Working with cook/chill using Socamel meal delivery system has enabled me to utilise staff more efficiently, given much more control over wastage, reduced food costs and increased menu flexibility. We have patient satisfaction surveys specifically focusing on foodservice and our results are consistently high. I would recommend this type of system to anyone who is looking to reduce costs, retain food quality and control meal service temperatures.” Socamel products are manufactured in Voiron, Southern France. They are ISO 9001 accredited which means Socamel products are manufactured to the highest quality standards, built to withstand heavy duty use for periods of at least 10 years, delivering optimum meal quality at HACCP temperatures to patients and residents. About Socamel... Socamel have been producing cook/chill systems since 1965 and are the market leaders, operating in over 30 countries worldwide. For more information on this article or to find out more about Socamel and how you could reduce costs in your kitchen call Tracy Bennett, National Healthcare Manager on 0437 941 492
Page 1 and 2: front Brought to you from the world
Page 3 and 4: Contents News & Editorial Page 4 -
Page 5: NO MORE Soggy Sandwiches A new vari
Page 9 and 10: MAJOR PROJECTS Project Name: Rectan
Page 11 and 12: How have YOUR customer’s needs ch
Page 13 and 14: Commercial Kitchen Equipment PLANNE
Page 15 and 16: How and where did it all start? 30
Page 17 and 18: Lemongrass creme brulee Lemongrass
Page 19 and 20: The only SelfCooking Center ® “I
Page 21 and 22: Day to day challenges... There are
Page 23 and 24: Which equipment did you purchase an
Page 25 and 26: World’s First FULLY PROGRAMMABLE
Page 27 and 28: Save up to 50% on oil costs with Fr

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