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About Chef Eisenberg:
Eric Eisenberg
has been the Executive Chef at Swedish Medical Center
for approximately four years. Chef Eisenberg is a
European trained Chef who lived and worked in Paris for
5 years. He also spent time in New York City
restaurants for about ten years. Prior to accepting the
job at Swedish, he was the Executive Chef at a private
golf club.
LeanPath Waste Tracking
Tools: Swedish Medical Center has been using
ValuWaste food waste tracking tools since April
2008.They use the ValuWaste program in conjunction with
their room service and retail operations at the First
Hill Campus. Swedish will add ValuWaste two other
locations (Ballard and Cherry Hill campuses) February
2009.
Experience with
LeanPath's ValuWaste tools: “ValuWaste is a great
tool. It is simple to understand, unobtrusive and easy
to operate” states Chef Eisenberg. At first he was very
skeptical; he thought it would be cumbersome to run the
program. However, after running it for a few moths he
discovered that it was not. “I am a big fan now.”
Chef Eisenberg also makes
another observation that is particularly pertinent in
this current economic climate: “If you consider
how expensive food has become, the fact that
[food cost] has gone down at all is amazing.”
Chef Eisenberg also believes
that the ValuWaste Tracker is a great visual cue for all
employees that control use of inventory. “When the
staff is put in a position to look at what they are
wasting they are obliged to respond by wasting less.”
“Try
it, you’ll like it!” – Chef Eric Eisenberg
Waste Reduction Success
by the Numbers:
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Retail
soup overproduction was reduced 65% through batch
cooking and changes in production procedures.
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Expired
bakery waste was reduced 29% through a change in
purchasing procedures.
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Patient
overproduction was reduced 46%, but targeting
production levels on the non-center of the plate
items such as starches, soups and gravies.
About Swedish Medical
Center: Swedish
Medical Center has been serving the Seattle
community since 1910 and is the area’s largest
non-profit health provider. The largest hospital is
First Hill with 697 beds. Foodservice operations
include Room Service for patients and several retail
operations including the Market Café, Heath, Cherry
Street and Lobby Cafe. Swedish was one of the first
hospitals in the nation to launch hotel-style room
service.
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