A la Cart Inc. : Customer Service

Q:	What is the expected life span for the A la Cart System II?
A:	Based upon 16 years of experience, we say very comfortably that the A la Cart system will last 10 years or more. Depending upon care, it will last even longer, as we currently have systems operating with over 14 years of life.
Q:	Do you have System II carts with different tray capacities?
A:	When we designed the A la Cart System II, we found that cart mobility and size were important features. We designed the smallest 20 tray capacity cart on the market. We also recognized that when different size carts are used within one operation, using and arranging certain carts correctly for trayline use can create a logistical and storage problem. We have, therefore, kept the most commonly beneficial 20 tray capacity cart as our only cart.
Q:	What initiates your retherm process?
A:	We use a "menu minder" card, manually set on the trayline, to individually determine whether both the soup and entrée heater begin the heating process. We chose this method of heat activation as it allows the hospital to use the entire patient tray for cold or hot items. The use of a mechanical card, which allows infrared light to pass through holes in the card when it is inserted into the controller chiller, has proven to be an easy and electronically reliable way to initiate the retherm cycle.
Q:	Do you have disposables available for rethermalization?
A:	You can use disposables at anytime on the cold side of the tray, but we do not offer disposables for the rethermed items. However, if needed, a disposable dish can be put on our entrée and soup dishes for rethermalization, then removed to a disposable tray when served. Today, we find very few needs for a complete disposable tray.
Q:	Our 300 bed hospital has been using System II for patient meal service for several years. I understand there is now a way to monitor system performance from my office.
A:	Yes, it is our Central Management Control System (CMCS). This software program, loaded on a PC in your office, interfaces with all your controller/chillers in the building or remote locations. Right from your desk, you can perform all of the programming and monitoring functions normally done as you stand at the controller/chiller. If there is a problem with a cart or chiller, you will see it on your computer every time a cart is docked to the chiller.
Q:	What makes a conduction retherm system better than a convection retherm system?
A:	Convection systems tend to dry foods during the retherm process, whereas the À la Cart conduction system gently heats menu items through the bottom of the plate to maintain the foods' natural moisture. This is especially important if the menu includes pureed items, low moisture vegetables or delicate entrees such as fish and egg dishes.
Q:	What are the most unique features of À la Cart's conduction retherm System II?
A:	The ability to customize the heat intensity, as well as the length of retherm time, are unique to À la Cart's System II equipment. Combined with À la Cart's Central Management Control System (CMCS), which allows management and engineering staff to constantly monitor all À la Cart equipment from a remote location, the customer is provided with tools to ensure that the highest quality food is served.
Q:	How can diet changes be handled after trays are assembled?
A:	Critical diet changes that must be honored at the next meal (such as a new admission) are handled by utilizing extra trays, which are preassembled on the trayline and held for the next meal. The extra trays consist of foods that can generally be used on all diets. The content and number of trays to assemble is predetermined by the Patient Services Manager and the A la Cart PC prior to implementation, based on the activity pattern of diet changes for each facility.
Q:	We want an 8 hour trayline operation, should we assemble breakfast the night before?
A:	If the account is an acute care operation with AM diet changes, your 8 hour shift probably is best as a breakfast, lunch, then supper assembly in an 8 hour service. There will be fewer diet changes for the dinner trayline. If the account is a long term care facility with minimal diet changes, breakfast done the night before is possible provided there is walk-in refrigeration to hold the breakfast meal until after the supper service.
Q:	Should dietary or nursing service pass the trays?
A:	It can be done either way. For the best quality service it is ideal for dietary service to control the process all the way to the patient.
Q:	How should late trays be processed?
A:	Prepare a forecasted number of extra, predetermined trays of different diet types. Keep trays cold until needed and microwave the trays as needed, either centrally or on the specific floors. If you decide to process late trays on the floors, then predetermined extra trays will need to be placed on specific carts.
Q:	What menu changes are required to convert to a cook/chill operation?
A:	Most menu items are fine to use. We prefer to implement a cook/chill operation utilizing your current menu. Products requiring recipe changes are conventional gravies, and roux-based soups and casseroles. A modified starch will be required, or convenience products that already use a modified starch can be substituted. In addition, the liquid content in cooked cereals will need to be increased.