Triad fills in for COVID-decimated staff during pandemic becoming “part of the team” to keep hospital’s food operation running.
The coronavirus pandemic led to huge staffing disruptions and shortages. These staffing disruptions were acute in the Food & Nutrition operation. Staffng a food operation – in a hospital – requires people with training, experience, and commitment to cleanliness and quality.
Download the case study to lean about Triad's approach to the situation as well as the outcomes and project follow.
"Triad is usually 10% to 15% lower on a fully-loaded / total cost basis. This is because they’re on it. They move quickly and there’s no need for us to train Triad’s people.”
Director of Food, Nutrition, and Environmental Services
Download the Case Study