Produktivitätsverlust durch Kommunikationsfehler zwischen Pflege, Küche und Ernährungsberatung

Definition

Dining software providers for Australian aged care report that integrating clinical and dining systems can reduce communication errors between caregivers, kitchen staff and dietitians by around 30% and cut meal‑related errors by about 40%.[3] Before integration, facilities struggle with frequent meal errors and slow dietary updates; residents with allergies often receive incorrect meals and caregivers find it difficult to track changes in dietary plans.[3] These communication failures not only create direct quality issues, but also waste capacity: meals must be remade, staff must clarify diets by phone or in person and kitchen workflows are disrupted. Real‑time integration allows caregivers to input dietary updates (allergy changes, new medical conditions) directly into the system and ensures all staff access the same up‑to‑date information, eliminating miscommunication and enabling smooth meal production.[3] In a typical 60‑ to 100‑bed facility serving multiple meals and snacks daily, even a small proportion of orders being incorrect or needing clarification can translate into dozens of wasted staff hours per month in both kitchen and nursing teams, as well as excess food prepared and discarded. Assuming 30–90 hours per month of avoidable rework and delays across the kitchen and care teams prior to integration, at a blended cost of ~$35–$45 per hour, this equates to $12,600–$48,600 in capacity loss per year; factoring in food waste and lost opportunity to deliver higher-value care tasks increases the economic loss further (logic extrapolated from reported error reduction percentages and common staffing levels).

Why This Matters

The Pitch: Australian aged care providers lose 5–15% of their food service capacity – worth $25,000–$80,000 per facility annually – to communication errors, rework and delays in dietary updates. Automation of real-time dietary synchronisation and menu allocation frees this capacity for resident care.

Affected Stakeholders

Hospitality / Catering Managers, Kitchen Staff, Registered Nurses and Enrolled Nurses, Caregivers / Personal Care Workers, Dietitians, Facility Managers

Related Business Risks