Background: The Surgical, Treatment and Rehabilitation Service (STARS) (Herston, Brisbane) provides a ‘tea trolley’ snack service to subacute patients 3 times per day. An audit revealed opportunities to reduce waste and cost, increase accessibility and variety. The Room Service on-demand foodservice system has been shown to improve patient intake and satisfaction, and reduce waste and costs in acute hospitals.
Aim: To implement a snack service for rehabilitation patients that meets the needs of consumers, minimises waste and maximises cost efficiencies.
Methods: In 2021 a room service on-demand snack service was implemented on two general rehabilitation wards at STARS. Patients were provided with education on ordering snacks, ‘on demand’, via the bedside Patient Engagement System. Pre and post data evaluated staff satisfaction, patient satisfaction, intake, waste, and cost (labour and food).
Results/Outcome: A total of 26 responses from staff and 34 from patients were received. Staff were satisfied, overall, with both systems. Patient satisfaction ratings of the original ‘tea trolley’ system were marginally higher than the on-demand snacks system (90% vs. 81.5% rated as satisfied/neutral respectively). The average percentage of waste (17%) and intake (83%) was the same and similar numbers of items were served (1522 trolley, 1533 on demand); however there was a 44% labour saving with on-demand snacks.
Conclusion/Future Directions: Implementing on-demand snacks in the general inpatient rehabilitation setting did not change staff or patient satisfaction, intake or waste; however food service staff labour costs were reduced. The on-demand service will continue and be re-evaluated in 6–12 months.