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Food & Nutrition Services – Culinary Talent to Clinical Expertise with Solid Operational Tracking. Ruck-Shockey & Associates (RSA) and Food and Nutrition consultants have implemented award winning enhanced meal programs to single sites and multi-site operations. The RSA team brings an objective view to your operations. We are able to identify operational, culinary, quality and facility improvements and make recommendations based on our extensive knowledge of the food and hospitality industry and best practices. Our team focuses on productive operations, enhancing retail sales, quality for all customers, operational program development and capital feasibility and development of projects. We look for opportunities to reduce expense and/or increase bottom line revenue without impacting quality. We perform complex feasibility studies that have secured multimillions in capital for our clients. Training standards are essential to all work and our consultants have experience and maintain the credentials to enhance engagement and business outcomes. Our team consists of highly trained food service operational managers, certified chefs, registered dietitians/nutritionists.



Operations

  • Traditional to cook-chill to convenience kitchens
  • Licensing
  • HACCP and food safety
  • Recipe and product development
  • Job descriptions and work flows
  • Quality assessments
  • Training
  • Staff competency reviews—food and clinical
    nutrition management

RFP management

  • Development of statement of work
  • RFP development
  • Contract development
  • Contract monitoring and on-going assessments

Transition planning

Clinical Nutrition and Wellness

  • Nutrition Care Process
  • Regulatory compliance and competency assessment
  • Strategic and Resource Planning
  • Medical Nutrition Therapy Reimbursement
  • Professional Education Tools and Resources
  • Recipe Development and Nutritional Analysis/Guidelines for Healthy Eating

Productivity and supply cost management

  • Labor-baseline
  • Labor-flexing
  • Cost containment
  • Productivity measurement

Ruck-Shockey Associates, Inc. was an invaluable resource not only to me, but to the entire organization, during our Food Service Vendor selection process. They provided knowledge and expertise specific to the industry, yet permitted the process to evolve so that the final decision was an organizational best fit. Ruck-Shockey’s organization of the process and commitment to time lines definitely helped us to maintain a focus and bring the project to resolution in a timely manner. I would highly recommend this consulting firm to anyone who is contemplating significant changes within their food service operations.


- Joan M.
Vice President/CNO

Meal delivery services: patients/residents (healthcare focus)

  • Hospitality centers
  • Room service/hotel-type service
  • Just-in-time hospitality services
  • Traditional tray service
  • Menu management

Meal Delivery Services

  • Cafeterias and restaurants for employee and visitors
  • Coffee/Snack Kiosks
  • Catering
  • Menu Management
  • Pricing Strategies

Meal Delivery Assessment

  • Current and Future Capacity Needs Analysis
  • Space Utilization and Flow Requirements
  • Capital Investment Recommendations
  • Financial Model and Return on Investment Projections
  • Customized Meal Delivery System Design (Host/Hostess, Room Service)
  • Tray Aesthetics & Presentation (Healthcare)
  • HACCP Standards Implementation

Service Integration

  • Shared Services Concept (Multi-Site Integration)
  • Food and Environmental Integration of Services
  • Systems Review and Integration Layout
  • Labor Utilization Reviews
  • Linear Schedule Development
  • Training Modules for Integration of Services

Retail Services

  • Menu Management (Design, Pricing, Variety, and Review of Offerings)
  • Merchandising
  • Customer Service and Satisfaction Studies, Training & Implementation
  • Operational Reviews
  • Catering, Beverage Services, Vending
  • Concept Development, Functional and Space Planning

Ruck-Shockey Associates, Inc. was an invaluable resource not only to me, but to the entire organization, during our Food Service Vendor selection process. They provided knowledge and expertise specific to the industry, yet permitted the process to evolve so that the final decision was an organizational best fit. Ruck-Shockey’s organization of the process and commitment to time lines definitely helped us to maintain a focus and bring the project to resolution in a timely manner. I would highly recommend this consulting firm to anyone who is contemplating significant changes within their food service operations.


- Joan M.


Case Study: Support for Foodservice


Strategic System Oriented Food Service Assessment


State of Account Review - S.O.A.R.

Criteria Always Sometimes Rarely
The department meets cost/quality expectations
Quality improvement strategies deliver the desired results
The department is up to date with recent technology changes, employee relations & customer service
The right labor resources are allocated to the most important functions
Our leadership understands the efficiency and effectiveness of the foodservice operation