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One On One With: Johns Hopkins Health System experiments with remote-order strategies
Dr. Angelo Mojica, senior director of food & culinary services for the Johns Hopkins Health System, talks about remote-order-based initiatives the dining program has launched or is looking at launching in the near future.
1 Min Read
Remote ordering has been around for years. In the onsite dining world, its major penetration has been in the college market, where there is a ready-made population of tech-savvy customers already used to living online. However, cultural trends, financial pressures and—of course—the coronavirus pandemic have prompted more operations across all segments to look at this and other technology options.
Johns Hopkins Health System in Baltimore is one major healthcare system looking into the potential of remote-order technology to provide enhanced customer service while keeping costs in check. The health system’s in-house dining program recently initiated deployment of a remote-order system based on the GrubHub platform targeted at security guards, a customer segment that obviously has to be around 24 hours a day. As an added benefit, the initiative is designed to encourage the guards to choose healthy meal options.
In this Food Management One On One With podcast, Dr. Angelo, Mojica, senior director of food & culinary services for Johns Hopkins Health, talks about this initiative and further extensions of the remote-order technology being planned for deployment later this year.
Food Management · One On One With: Johns Hopkins Health System experiments with remote-order strategies
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