PROVIDENCE REGIONAL MEDICAL CENTER

Everett, WA

Lean Cuisine

Transition services assures efficiency to more than just clinical operations—meal service and delivery can benefit as well.

 
 
SERVICES PROVIDED

Transition Readiness Assessment • Startup Strategy • Integrated Team Facilitation • Staff Orientation • Live Training Simulations • Patient Move Management

 

Challenge

Recognizing that environments, practice models and IT systems continually evolve, Providence Health & Services turned to NBBJ’s transition experts to bring their new $460 million medical center online. The new Cymbaluk Medical Tower, with a total cost of $460 million, was the largest capital investment in Providence Health & Services’ 150-year history and the final piece in a decade-long plan of new construction. The new tower introduced cutting edge interventional radiology, hybrid ORs and electronic medical record systems into Providence’s award-winning clinical practice, and it needed to run efficiently at near capacity from the start to recoup its investment.

Process

NBBJ devised a set of transition planning and change management services to maintain patient safety, minimize hand-offs and sustain efficiencies the minute the doors opened. Simulation models were a significant component of this analysis, for evaluating current state flows, delivery tech behaviors and delivery time outcomes. As the new bed tower would increase the number of patients served daily, the team also evaluated food service delivery for opportunities to streamline operations for staff and to deliver faster, fresher meals.

Outcome

NBBJ devised a set of transition planning and change management services to maintain patient safety, minimize hand-offs and sustain efficiencies the minute the doors opened. Simulation models were a significant component of this analysis, for evaluating current state flows, delivery tech behaviors and delivery time outcomes. As the new bed tower would increase the number of patients served daily, the team also evaluated food service delivery for opportunities to streamline operations for staff and to deliver faster, fresher meals.

18%

Decrease in food service staff travel distances

 

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