Full Service – Within a 135 bed Assisted and Independent Living facility located in Baltimore, CSG provides Full-Service contract management for their dietary operations.  The facility goal was to reduce dietary department costs immediately while vastly improving the quality of their dining services and programs.  Within three months, CSG reduced the overall operating budget by twenty percent and dramatically increased resident satisfaction…now at an all time high!  As a result, our dining services and programs are one of the centerpieces for their new marketing campaign! 

Additionally, CSG provides Full Service contract management for a 240 bed CCRC in beautiful Sandy Springs, MD.  CSG provided an a dining services alternative, which saved the facility money and enhanced the dining experience for the residents and staff.  By outsourcing the department to CSG, this client was also able to reduce the transactional burdens of accounts payable and payroll. 

Management Only Services – While providing contract Management Only dietary services for a 110-bed skilled nursing facility in Maryland, we were able to achieve significant savings for the client, and dramatically impact resident, employee and guest satisfaction.  Culinary Services Group reduced food and labor cost by implementing realistic standard operating procedures, enhanced dietary programs, and controlled purchasing contracts, within a department that was previously self-operated for thirty-five years.   Our innovative techniques and system implementation have allowed us to meet the demands of today’s residents, and improve the perception of healthcare dining.

Consulting Services – While providing Consulting Services for a major Mid-Atlantic healthcare system, CSG achieved significant results. The healthcare system consists of fifteen healthcare facilities including: three medical centers, seven long term care facilities and three continuing care retirement centers (CCRC).  In addition, the system owns and operates a centralized food production center utilized to provide pre-prepared entrees, soups, salads, and bakery products to their facilities.  CSG was hired to assess the efficiency and effectiveness of the food production center, as well as the viability of continuing or changing current cook-chill operations.  CSG identified deficiencies in areas of Hazard Analysis, Critical Control Point (HACCP) guidelines, operational procedures, and discovered significant cost savings in food and labor. As a result, CSG now provides on-site management in order to re-engineer their programs for the maximization of food quality, safety and cost reductions.

Upon seeing the results, the healthcare system hired CSG to assess the dining service operations at two of their healthcare facilities, which were merging into a large Continuing Care Retirement Center.  CSG identified potential savings of approximately twenty percent in food costs and ten percent in labor expense while providing the roadmap for the client to achieve those savings!