The challenge is to reengineer today while reducing potential redundancy for tomorrow. Reduced allocation of public funds brings with it caution about capital projects. This is true up to a point. Moreover, the ability to avoid the capital investment required to replace outdated production equipment is often a precursor to adopting food outsourcing. Moreover, by combining these solutions, there is an increase in menu item consistency and more control of food cost.
Less money is spent on repairs and maintenance of kitchen equipment.
The appearance of food trays improves and food temperature is more consistent. Finally, there is more flexibility in meal service times. In the early 1990s the hospital was faced with a kitchen fast-approaching obsolescence. Cooking equipment was malfunctioning, and health and safety challenges in the kitchen were becoming more of an issue. The kitchen needed to be reno-vated to meet modern standards.