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Trinity Health Go-Live Success in Connecticut and Massachusetts No Comments

Trinity Health Go-Live

Delegate North America are very happy to announce the seventh & eighth successful go-live with Trinity Health. These two facilities are part of the Trinity Health of New England region. They went live with the Delegate Patients Service application on Friday January 10th 2020 (Johnson Memorial Hospital in Connecticut) & Tuesday January 14th 2020 (Mercy Medical Center in Massachusetts).

Both Mercy Medical Center – Springfield & Johnson Memorial Hospital use the traditional Tray Line method to deliver the Patient Meal Orders for each of the Meal Times. The Diet Office Hosts are taking around 510 patients orders, across the 2 locations. Patients Meal Orders are taken at the patient’s bedside by the use of iPads, as the iPads are connected to the hospitals Wi-Fi, any changes to the Patients Diet, Allergy or Like and Dislike is updated in real time, allowing the Hosts to revisit Patients to ensure they get a selected meal. This reduces the number of House Trays being sent to Patients.

About Trinity Health

Trinity Health is one of the largest multi-institutional Catholic health care delivery systems in the nation, serving diverse communities that include more than 30 million people across 22 states.

Based in Livonia MI, Trinity Health are in the process of rolling out the Delegate Patients Service Enterprise software, hosted in the Delegate Cloud, across 60 of its 93 facilities. All of the facilities are grouped in regions.

The goal of the roll out to the Delegate Patients Service Cloud platform is to be able to Standardize and have a better control on the estate, with regards to cost controlling and savings.

About Trinity Health of New England

Trinity Health of New England includes:

– The 572-bed acute-care hospital at the Mercy Medical Center – Springfield (271 Carew Street, Springfield, MA 01104)

– The 456-bed acute-care hospital at the Saint Francis Hospital & Medical Center (114 Woodland Street, Hartford, CT 06105)

– The 168-bed acute-care hospital at the Saint Mary’s Hospital – Waterbury (56 Franklin Street, Waterbury, CT 06706)

– The 63-bed acute-care hospital at the Johnson Memorial Hospital (201 Chestnut Hill Road, Stafford Springs, CT 06076)

– The 26-bed Mount Sinai Rehabilitation Hospital (490 Blue Hills Avenue, Hartford, CT 06112)

Delegate Patients Service is live in 3 of the 5 facilities within the Trinity Health of New England region, the 3rd facility St. Mary’s Hospital – Waterbury, went live late 2019.

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Prevent orders including price quotes with unaccepted price changes No Comments

In version 14.10

After importing a new B2B Item Catalog with changed Prices, it will usually be necessary to review the new Prices and to decide whether they are acceptable or not.

In version 14.10, it is possible to prevent Price Quotes from being ordered during this time period so that Price Quotes with new Prices cannot be ordered until their new Prices were accepted. This is intended to make sure that Items are not ordered at Prices that afterwards turn out to be unacceptable.

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Visit of the hospitals Maastad & Amphia in the Netherlands No Comments

Customer visits in Rotterdam

What do you have to take into account when catering for patients in hospitals? From country to country there are different approaches and challenges to be overcome. Beginning with meal times, menu selection, central or ward kitchens to food types, allergies and dislikes.

What options are available for ordering the menu?  The ordering options are very diverse from ward terminals, bedside terminals, mobile devices such as tablets or with the patient’s devices (Bring Your Own Device). Of course, the order can also be taken by the nursing staff or personally by the patient using the room service concept.

Within the scope of some reference visits we used the opportunity to visit two hospitals along with the chance to illuminate the Delegate solution for patient catering in practice.

Reference visit Maastad Ziekenhuis

The first destination was Maastad Ziekenhuis in Rotterdam. In 2011, the hospital opened with almost 600 beds (with only single or four-bed rooms), whereby it is not the insurance status that is decisive for bed occupancy, but the health status of the respective patient. In the Netherlands there is no distinction between statutory and private patients and therefore no distinction is made in terms of catering.

In close cooperation with Sodexo Netherlands, a Room Service concept was used from the very beginning. The patient can decide what and when they wants to eat. Patients order their meals from 07:00 a.m. to 08:00 p.m. and have a wide choice of cold and warm meals. Orders are placed directly at the bedside terminals where the patient only sees what is allowed to eat due to dietary restrictions and allergies. The patient data is transferred directly from the Hospital Information System (HIS) HiX via interface to the Delegate Patients Service application. The ordering/preparing & delivery process takes about one hour and the patient receives the food from one of the different ward kitchens, directly to the room. Meals for accompanying persons and also temporary visitors are also ordered via the Delegate Patients Service application. Up to a certain number of people the meals are free of charge.

All data on purchasing, ordered and delivered meals as well as many other data from other systems will be combined with other relevant figures in a BI system for further evaluation.

Reference visit Amphia Ziekenhuis

Next stop was the Amphia Ziekenhuis hospital in Breda, which opened on 29th of November 2019. A completely new and modern complex was built next to the old building. Special features here: 600 beds, all Single rooms. Apart from this special feature, the warm architecture was immediately noticeable when entering the hospital.

Patients in the Amphia also enjoy the advantages of a room service concept. The patient can choose between 25 different warm and several cold meals. Unlike the previous hospital, there is no external caterer involved here.

At admission, each patient is provided with an Apple iPad. In addition to entertainment and general information, patients can choose their meals and the time of delivery between 08:00 a.m. and 08:00 p.m. Within 45 minutes the meals are delivered directly to the bed from the various ward kitchens. All information about food types, allergies and dislikes as well as diets are interfaced in real time from the EPIC patient information system.
It was noticeable how well and coordinated the processes from ordering, production to delivery worked although the solution went live only 2 months ago.

The initial fear that the iPads will disappear, although it is not the data that is at risk here, as it cannot be accessed from outside, but the iPads themselves, has not been confirmed. However, during the 2 months, the customer has learnt that the one and a half meter long charging cables are very popular. Since the opening, more than 200 of the high-quality cables have disappeared. Currently the customer is still looking for a solution.


In summary, both customers are very proud of the respective implemented catering concepts and every single employee is involved in the daily care of the patients with great commitment.

Of course we were also invited to eat at lunch time according to Dutch tradition and could get an impression of the quality of the food. Contrary to Austria, we eat bread with a spread, salad and now and then a warm soup. Usually in Netherlands you eat warm meals in the evening.

The Delegate meal ordering system “Patients Service” offers a lot of different options, flexibility and different catering concepts through years of use in various countries such as USA, Australia, DACH and Benelux.

As a software development company it is always exciting and important for us to see our products in productive use. From this we can take a lot of informative and useful information which we use to continuously improve our solutions. If you are interested in further information or the Delegate Menu Order Solution, please feel free to contact us at any time.

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Updated ingredients table when adding items/recipes in recipe popup No Comments

Version 14.10

Whilst adding components, the component table will now be updated automatically in the background. This allows the User to get a better overview of the added components. The User benefits from this adapted feature as it is a faster workflow and will not forget to add
components or assign them twice.

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Congress Construction and operation of senior citizen and care facilities No Comments

Review of the event in Munich

Community catering covers a broad spectrum, from company catering to catering companies, catering at trade fairs, in amusement parks, hospitals, schools and kindergartens as well as in senior citizens’ and nursing homes. In all areas, the future speaks of networking and interfaces in order to meet future personal, demographic and legal characteristics. In order to keep up to date with the latest topics of our customers, it is a matter of course for us to visit such events.

This time we were at the congress “Construction and Operation of Senior Citizens’ and Nursing Facilities” in Munich, organized by the Management Forum Starnberg. From December 10th to 11th, at the H4 Hotel München Messe, experiences from past projects as well as current trends in conception, new construction, conversion, renovation and operation were discussed and exchanged.

The topic of digitalization in nursing homes was taken up by Michael Heinlein, managing director of Digital Care GmbH. “A digital nursing home can work much more economically than a conventional structured nursing home”. This is the core statement of Heinlein. A networking of all process and subject areas such as tele-medicine, personnel planning, technical aids to support residents and nursing staff as well as process optimization in the provision of meals, doctor’s appointments, management of aids, etc., is essential. In this direction there are individual attempts in small approaches. Michael Heinlein hopes for innovative comrades-in-arms in order to achieve as quick as possible the implementation of a digital nursing home.

Ralf Krause, home manager of the Haus am Sandberg in Duisburg, reported on the requirements of individual care for residents of different nationalities, religions and ethnicity. Prayer rooms, events and meals are only a few facets that are taken into account. It is clear that everyone is individual and only together with commitment, constant exchange and a little courage to try out new things can one create a beautiful home in the old age.

A cosy “Get Together” on the first evening allowed all attendees to get to know each other and exchange information.

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Delegate North America and DM&A proud to be a part of FNCE 2019 No Comments

Philadelphia | October 26-29

Delegate North America & DM&A attend the Food & Nutrition Conference & Expo (FNCE) annually, as a sponsor, this year held at the “Pennsylvania Convention Center, Philadelphia, PA” – October 26th -29th 2019.

The Delegate & DM&A booth showcased “Stella” the Web Based, Enterprise Hosted and Managed Food Service Solution, a collaboration between the two companies. Delegate providing the tried and tested web-based enterprise software, which is used in over 43,000 locations globally. Whilst, DM&A providing the fully tested and coded Items, Recipes, Nutritional Data, Menus etc. for both Patients and Retail, implemented and managed by their highly experienced, internationally recognized team of Chefs and Dietitians. Using the latest technology platform (Microsoft Azure) to host Stella.


Each fall, the Academy of Nutrition and Dietetics sponsors the world’s largest meeting of food and nutrition experts.

This year more than 11,000 registered dietitian nutritionists, nutrition science researchers, policy makers, health-care providers and industry leaders attended the conference. Over the four days, FNCE hosted its members for stimulating keynotes, excellent educational sessions, networking events, and of course the FNCE Expo, where over 380 Vendors were present.

The Stella booth had lots of interest during the 4 days, of particular interest was the NEW Mobile Meal Ordering module that allows Patients to place their own Meal Orders using their own Devices (iPhones, Android, Tablets etc.) we call this B.Y.O.D (Bring Your Own Device.) In organizations that have implemented B.Y.O.D, they have seen increased Patients Satisfaction Scores, as Patients feel in control of their own decisions.

The excellent Stella Team that manned the booth over the 4 days was, John Lamberson (DM&A), Laura Szymanski (Delegate Healthcare), & our special guest exhibitor, Coleman Manning, Food Service Director at Mt Washington Pediatric Hospital in Mt Washington, MD. Coleman, implemented the Stella Cloud Solution over 1 year ago. Coleman answered questions the attendees had about his experience with the software. He was able to tell them how it had benefited his Patients, proven with increased Patient Satisfaction Scores and improved Staff efficiencies since the implementation.

Delegate North America and DM&A would like to thank all the attendees of FNCE 2019 and we look forward to seeing you in Indianapolis, IN. next October for FNCE 2020.

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Review of the 29th ICA – Network event in Bonn 2019 No Comments

29th ICA-Network Event

The Institute for Culinary Art (ICA) is one of the largest food service industry networks in Germany. Once a year the members meet for an active exchange of current and future-oriented topics. We have been supporting the network since 2013 and have not missed any of the exciting network meetings since then. This year the event took place in the impressive World Conference Center Bonn.

In addition to interesting lectures on alternative packaging, future business models and successful multi-branding, the focus was on the hot topic of skills shortages.

The ICA, together with leading companies in the industry, has created a unique image platform (Jobverliebt) as well as a platform for up-and-coming talents with a love of jobs. The next goal is to make the personnel network more attractive and interesting with the help of an industry campaign in order to establish it as the largest platform for specialists in the catering sector. It should be emphasized that the platform is free of charge, both for the company and for the applicant.

Cooking is awesome! The Guerilla Chefs want to bring the spirit back into the kitchen, rethink the cooking profession and act as a link between motivated guerrillas and companies from catering to foodservice. Simon Kolar, the head of the Community would like to motivate young people to become cook and supports additionally with its movement also ICA members as partners with ideas for their Events.

The highlight was definitely the appearance of weightlifter Matthias Steiner. As Olympic Champion, European Champion and World Champion in super heavyweight over 105 kg, he asked himself the provocative question of; What I’m fighting for? Very personally and emotionally he highlighted the topic: “Training is measurable – success can be planned!

As usual, the event was rounded off with culinary delicacies and the members exchanged ideas until late into the night in an exuberant atmosphere.

We will be there again next year and are curious what we can expect on the 09th of June 2020 in Mannheim.

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User friendly presentation of XML definition and check on printing No Comments

User friendly Graphical User Interface

For Report Definition of Personalized Menu Plans/Scan Forms it was mandatory to define an XML string that contains attributes and values as settings needed for printing (Meal Time, multiple pages, use for scanning etc.).

With Version 14.10 a User friendly Graphical User Interface is introduced where creation of XML string is encapsulated in order to prevent false configuration and minimizes Support Issues. Additionally a check on printing personalized Menu Plan/Scan Form has been introduced to catch any incomplete/incorrectly defined reports.

If “Personalized Sales Plan” or “Scan Form” is selected as type, Graphical User Interface controls for setting of attribute values are displayed.

The logic evaluates the corresponding XML string at print time and e.g. in case of missing Meal Times attribute values a message is displayed.

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Reworked user interface for Floor Stock Ordering functionality No Comments

Reworked User Interface

For better usability, the Floor Stock Ordering module has been re-implemented from scratch. Instead of selecting a Service Unit and Floor Stock List, it is only necessary to select a Service Unit and Kitchen or Store now.

All goods and materials which are supposed to be requested via Floor Stock Ordering can be added to one single Order then (even if they are assigned to different Floor Stock Lists).

Please note, after update to version 14.10, only the new Floor Stock Ordering module is accessible from the main menu by default. The old module will also stay available for a limited period of time and can be activated via Configuration.

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Frankfurt Prize – Grand Prize of German Community Gastronomy No Comments

Frankfurt Prize

Every two years, the business journal GV-Praxis awards the Frankfurt Prize to pioneering achievements in the field of community gastronomy. Delegate was proud to be part of the event enjoying an excellent evening together with many interesting and passionate people.

On the 7th of October 2019, three awards were presented in Cologne during the world’s largest nutrition fair, Anuga, in the Flora event house hall.

The winner in Business Catering was leonardi GmbH & Co. KG – company gastronomy for the implementation of clear principles in the preparation of food, in which the focus is on craftsmanship, products fresh from the market and regional offerings.

In the care segment, the catering management of the St. Elisabeth Group was honored for its clear focus on quality in the provision of food, thus making an important contribution to the recovery of patients and residents.

The Refugee Canteen project from Hamburg received a special honor. Fugitives and migrants are prepared for a gastronomic education or work school. Success in figures: Since 2017 approx. 120 participants from different nations have taken part and more than one in two has subsequently received a job in the catering trade or community catering. A project that helps with integration and counteracts the shortage of personnel in the industry.

The Axel Bohl Prize 2019 was also awarded during the festivities. The prize honors technologies that will be of great use in community catering in the future. The Auvisus project was chosen as the winner among many participants. The project improved the payment process (reduced errors and increased performance). Thus reducing waiting times at the checkout. This is made possible by automatic image recognition at the checkout. The tablet is placed under the camera, the image recognition classifies the components, followed by the payment process. Felix Schweikardt and Kai Dierenbach proudly accepted the award.

The event took place at an impressive location accompanied by an excellent three-course menu. A successful evening event including the 17th award ceremony of the Frankfurt Prize with over 300 invited guests.